Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Frango assado à portuguesa is a Sunday recipe, easy to recognise by the scent of garlic, paprika and potatoes in the oven.
The simple marinade makes the meat flavourful and the roasting juices make an excellent sauce for serving.
Ingredients
- 1 whole chicken or chicken cut into pieces
- 800 g of potatoes
- 4 cloves of garlic
- 1 tablespoon paprika
- 120 ml of white wine
- 80 ml olive oil
- 1 bay leaf
- Lemon juice
- Salt and pepper
Method
- Mix garlic, paprika, wine, olive oil, bay leaf, lemon, salt and pepper.
- Rub the seasoning on the chicken.
- Arrange the potatoes in a roasting dish.
- Place the chicken on top and drizzle with the marinade.
- Bake until golden, basting a few times.
- Serve with a simple salad.
Tips from Empório Portugal
- Marinating for a few hours intensifies the flavour.
- Potatoes absorb the sauce from the pan.
- If it browns quickly, cover with foil and finish roasting uncovered.
Possible substitutions in Brazil
- Sweet paprika can be used in place of Portuguese colorau.
- Chicken thighs work very well.
Pairing
A light red wine or a full-bodied white wine. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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