Traditional chicken stew from Portugal is rich with tomatoes and wine and spicy. The heat comes from Birds Eye Chiles and can be adjusted in this recipe to meet any preference. Our De-Stemmed Birdseye Chiles are spicy so we remove the seeds here and only use a few. Be sure to wear gloves when handling the dry chiles.

Prep time: 15 min

Cook time: 40 min

Total time: 55 min

Portuguese Chicken
Copyright Recipe © 2014 Woodland Foods


Serves 6

  • 1 Whole Chicken, cut into 8 pieces

  • 1 Tablespoon Kosher Sea Salt Flakes

  • 1/2 Tablespoon Ground Black Peppercorns Dustless

  • 1 Cup All-Purpose Flour

  • 1 Tablespoon Sweet Hungarian Paprika

  • 1 Tablespoon Olive Oil

  • 1 14.5 Ounce Can Diced Tomatoes With Juice

  • 4 Ounces Thinly Sliced Prosciutto, chopped

  • 1 Large Onion, cut into 3/4" strips

  • 2 Large Red Peppers, seeded and stemmed, cut into 3/4" strips

  • 10 De-Stemmed Birdseye Chiles

  • 1 1/2 Teaspoons White Wine Vinegar

  • 1/2 Cup Dry White Wine

  • 1/2 Cup Port Or Other Sweet Wine

  • 1 Tablespoon Dijon Mustard

  • 1 Tablespoon Tomato Paste

  • Fresh Chopped Parsley


  1. Place a Dutch oven over medium heat and add the olive oil.

  2. Season the chicken pieces with salt and ground black pepper

  3. Thoroughly mix the flour and paprika and place in a large bowl. Toss the chicken pieces in the flour mixture and shake off excess. Add the chicken pieces to the hot oil. After 5-6 minutes turn the chicken pieces over.

  4. Add the birdseye chiles, vinegar, white wine, tawny port, tomato paste and Dijon mustard to a blender. Mix on high speed to blend smooth.

  5. Add to the pot the pepper, onions and garlic. Cook for 3 minutes and add the canned tomatoes and birdseye chile puree.

  6. Turn the heat to a simmer and cover the Dutch oven. Cook for 20-30 minutes or until the chicken reaches 165° F in the thickest part of the leg.

  7. Adjust seasoning with salt and ground black pepper and garnish with fresh chopped parsley.