Portuguese Chicken with Peas Frango Com Ervilhas
Discover the comforting flavors of Portuguese Chicken with Peas (Frango com Ervilhas), a one-pot wonder brimming with rich, hearty ingredients. This traditional dish features tender, bone-in chicken thighs simmered in a savory sauce made with garlic, onions, sweet paprika, and juicy tomatoes, enriched with a splash of dry white wine and chicken stock for depth. A handful of sweet, vibrant peas adds color and sweetness to the dish, while fresh parsley ties it all together with a burst of freshness. Ready in just an hour, this recipe is perfect for a family dinner or a cozy gathering, and it pairs beautifully with crusty bread, fluffy rice, or creamy potatoes. Bursting with Portuguese flavors and effortless charm, this dish is as satisfying as it is simple to prepare.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skinless chicken thighs
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 piece Bay leaf
- 1.5 cups Diced tomatoes (canned or fresh)
- 1 cup Chicken stock
- 0.5 cup Dry white wine
- 1 cup Frozen peas
- 1 teaspoon Sweet paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper. Add the chicken to the pan and brown on both sides, about 4-5 minutes per side. Remove the chicken and set aside on a plate.
Lower the heat to medium and add the chopped onion to the pan. Sauté for 4-5 minutes until softened and translucent.
Add the minced garlic and the bay leaf, cooking for another 1-2 minutes until fragrant.
Stir in the sweet paprika, then add the diced tomatoes. Cook for 5 minutes while stirring occasionally to let the flavors meld.
Pour in the chicken stock and white wine, stirring to combine. Bring the mixture to a simmer.
Return the browned chicken thighs to the pan, nestling them into the sauce. Cover with a lid and let simmer gently for 30 minutes, occasionally spooning sauce over the chicken.
Add the frozen peas to the pan and stir gently to combine. Cook for another 10 minutes until the chicken is tender and the peas are cooked through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Remove from heat, discard the bay leaf, and garnish with freshly chopped parsley. Serve immediately with crusty bread, rice, or potatoes.
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 3030 mg | 132% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 29.2 g | ||
| Protein | 184.1 g | 368% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2937 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
