Portuguese Style Chicken Thighs
Infuse your dinner table with bold Mediterranean flavors by trying these Portuguese-Style Chicken Thighs, a one-pan wonder that’s as simple as it is delicious. This recipe showcases perfectly seasoned bone-in, skin-on chicken thighs coated in a vibrant blend of smoked paprika, cumin, oregano, and garlic powder, seared to golden perfection. Nestled atop a medley of sautéed red onions and tricolored bell peppers, the dish is deglazed with white wine for a rich, aromatic base before finishing in the oven for irresistibly tender meat. Garnished with fresh parsley and served with a squeeze of zesty lemon, this rustic dish delivers layers of flavor in just under an hour. Ideal for busy weeknights or casual gatherings, pair it with crusty bread or fluffy rice for a complete, satisfying meal. Let this colorful, Portuguese-inspired recipe transport your taste buds!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 teaspoons paprika (preferably smoked)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 0.25 cup white wine
- 1 medium red onion, sliced
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix the paprika, cumin, oregano, garlic powder, salt, and black pepper.
Pat the chicken thighs dry with paper towels. Rub the spice mixture evenly over both sides of the chicken thighs.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 4-5 minutes until golden brown. Flip them over and sear the other side for an additional 2 minutes. Remove the chicken and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the sliced red onion, red bell pepper, green bell pepper, and minced garlic. Sauté for 5-6 minutes until softened and fragrant.
Deglaze the skillet by adding the white wine, scraping up any bits stuck to the bottom of the pan.
Nestle the chicken thighs back into the skillet, skin-side up, on top of the vegetables.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Remove the skillet from the oven and let it rest for 5 minutes. Sprinkle with freshly chopped parsley.
Serve hot with lemon wedges on the side for squeezing over the chicken and vegetables. Pair with crusty bread or rice, if desired.
Nutrition Facts
Calories |
2540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.0 g | 237% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 1358 mg | 59% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 16.7 g | ||
| Protein | 168.7 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3079 mg | 66% | |
*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.
