Frango na pucara

I never tried to make Portuguese food before, but it was awesome. A friend of mine who lived in Portugal for quite a few years was coming with his girlfriend for dinner. I asked him which Portuguese dish he really liked and searched the web for recipes.

There are a lot of versions of fragno na pucara (aka chicken stew) out there. This is my own version and I am quite enthusiastic about it. I hope you like at as much as we did, enjoy!

Frango na pucara – 4 persons

Recipe by Dave WielingaCourse: MainCuisine: PortugueseDifficulty: Easy
Prep timeminutes
Cooking time






  • 4 drumsticks

  • 4 chicken mid joint wings

  • 4 chicken 3 joint wings

  • 1 chorizo

  • half a bottle of port

  • splash of whiskey

  • spring onions

  • 3 tomatoes

  • 1 winter carrot

  • 1 white onion

  • 3 bay leaves

  • 1 cup of rice

  • 1 clove of garlic

  • dion mustard

  • butter


  • Take a nice stewpan and fry the chicken in butter on medium fire. In the meantime chop the garlic, dice the tomato, dice the carrot, cut some half onion rings, cut the spring onion, and chop the chorizo.
  • When the chicken has a nice goldish color add some mustard, pepper and salt, the carrots, garlic and chorizo and fry 3 more minutes. Now add the onions, tomatoes and fry them 2 minutes. Time for some port, don’t be afraid u can use half the bottle. Add good old splash of whiskey for some extra taste and don’t forget the bay leaves. Now on low fire you can let it cook for 90 minutes with the top on the pan.
  • When the chicken falls of the bone, you know it’s right. Cook some rice as a side dish. Taste the stew, does it need some extra salt? Your done, it’s time to serve!


  • I can reccomend a bottle of Altano Douro with this dish

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