Recipe

Portuguese Chicken

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Portuguese Chicken

Juicy chicken fillets in a Portuguese sauce served with sweet potato and carrot chips.




Ingredients to serve 2

  • 1 x carrots – peel
  • 1 x sweet potatoes
  • 300g x chicken fillets
  • ½ x red onion – peel & slice thinly
  • 1 clove x garlic – peel, grate finely & chop
  • ½ x chilli (optional) – deseed & chop finely)
  • 1 tbsp x paprika
  • 1 tbsp x white wine vinegar
  • 1 tbsp x Worcestershire sauce
  • ½ x lemon – juice
  • 5g x basil – discard stalks
  • 50g x Swiss chard – discards stalks & slice thinly (1cm)
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 2 x carrots – peel
  • 2 x sweet potatoes
  • 600g x chicken fillets
  • 1 x red onion – peel & slice thinly
  • 2 cloves x garlic – peel, grate finely & chop
  • 1 x chilli (optional) – deseed & chop finely)
  • 2 tbsp x paprika
  • 2 tbsp x white wine vinegar
  • 2 tbsp x Worcestershire sauce
  • 1 x lemon – juice
  • 10g x basil – discard stalks
  • 100g x Swiss chard – discards stalks & slice thinly (1cm)
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Sweet potato & carrot chips: First cut each carrot in half crossways, then slice each piece into 1cm slices lengthways. Lay them down flat and cut into 1cm chips. Cut off the ends of the sweet potatoes, then cut them into 1cm slices lengthways and cut those slices into 1cm chips. Place the chips on a tin foil lined baking tray. Drizzle with olive oil, season with salt and pepper, mix and then spread in a single layer. Roast for 25 minutes, until golden and cooked.

Step 3

Chicken: Place a pan on medium-high heat with a knob of butter. Season the chicken with salt and pepper and add to the pan when the butter has melted. Cook for 5 minutes until golden and cooked through. Remove and set aside.

Step 4

Sauce: Using the same pan, on medium heat with a drizzle of olive oil, add the red onion with a pinch of salt and sauté for 5 minutes. Add garlic, cook for 30 seconds and, if you like a little spice, add chilli. Throw in most of the paprika (reserving a pinch), mix and add the white wine vinegar, Worcestershire sauce and lemon juice to taste. Then add water (½ cup for 4; ¼ cup for 2) and cook for 3 minutes. Slice the basil thinly and add to the sauce. Add the chicken back into the pan to reheat and coat.

Step 5

Swiss Chard: Dress with olive oil, the reserved pinch of paprika and a little lemon juice, salt and pepper.

Step 6

Serve the saucy chicken with potato chips and Swiss chard on the side.