Poulet a La Portugaise
Transport your taste buds to Portugal with this vibrant and hearty recipe for **Poulet à la Portugaise**, a dish that effortlessly combines succulent chicken thighs, aromatic spices, and a medley of colorful vegetables. Marinated in a blend of olive oil, paprika, smoked paprika, garlic, and lemon juice, the chicken is roasted to golden perfection atop sweet red and yellow bell peppers and onions, creating a symphony of flavors with every bite. A splash of dry white wine enhances the juiciness, while a sprinkle of fresh parsley adds a burst of freshness to finish. This one-pan wonder is not only visually stunning but also easy to prepare, making it perfect for both weeknight dinners and special occasions. Serve it alongside crusty bread, fluffy rice, or roasted potatoes to soak up the rich, flavorful juices. **Portuguese chicken**, **roasted vegetables**, and a touch of **Mediterranean flair** make this savory dish unforgettable.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 4 cloves garlic cloves
- 3 tablespoons lemon juice
- 0.5 cup dry white wine
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium onion
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (for garnish)
Instructions
In a small bowl, prepare the marinade by mixing olive oil, paprika, smoked paprika, minced garlic, lemon juice, crushed red pepper flakes, salt, and black pepper.
Place the chicken thighs in a large bowl or resealable plastic bag. Pour the marinade over the chicken and rub it in to coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
Preheat the oven to 400°F (200°C).
Cut the red bell pepper, yellow bell pepper, and onion into thin strips. Spread them evenly on the bottom of a large roasting pan.
Arrange the marinated chicken thighs on top of the vegetables, skin side up. Pour the dry white wine into the pan around the vegetables.
Roast the chicken and vegetables in the preheated oven for 40-50 minutes, or until the chicken is golden brown and has an internal temperature of 165°F (74°C). Stir the vegetables halfway through cooking to ensure they don’t burn and cook evenly.
Once cooked, remove the pan from the oven and let the chicken rest for 5 minutes. Sprinkle fresh parsley over the chicken and vegetables before serving.
Serve hot with crusty bread, rice, or roasted potatoes to soak up the flavorful juices.
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3126 mg | 136% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 14.3 g | ||
| Protein | 169.4 g | 339% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2915 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.
