Portuguese Chicken Recipe

Name: Portuguese Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small chicken legs; 5 tbsp vegetable or olive oil; 2 tbsp smoked paprika; 2 None thick slices bread, crusts removed, coarsely torn; 1/3 cup pitted green olives, sliced; 2 tsp red pepper flakes; 3 None tomatoes, cut into thin wedges; 1 None red onion, cut into thin wedges; 1/4 cup chopped flat-leaf parsley; 2 tbsp chopped dill; 1 1/4 cups canned chickpeas, rinsed; 4 None jarred marinated artichoke hearts, quartered; 1 tbsp lemon juice

Servings: persons

4 small chicken legs
5 tbsp vegetable or olive oil
2 tbsp smoked paprika
2 None thick slices bread, crusts removed, coarsely torn
1/3 cup pitted green olives, sliced
2 tsp red pepper flakes
3 None tomatoes, cut into thin wedges
1 None red onion, cut into thin wedges
1/4 cup chopped flat-leaf parsley
2 tbsp chopped dill
1 1/4 cups canned chickpeas, rinsed
4 None jarred marinated artichoke hearts, quartered
1 tbsp lemon juice

1
Preheat the oven to 425u00b0F. Using a sharp knife, score chicken several times. Brush chicken all over with 2 tbsp of the oil. Sprinkle with paprika.
2
Heat a grill pan or large skillet on medium heat. Add chicken, skin-side down, and cook for 2 mins or until browned. Turn; cook for 2 mins.
3
Place bread and olives in a roasting pan. Drizzle with 2 tbsp of the remaining oil; toss to combine. Place chicken on top of bread mixture in pan. Sprinkle with red pepper flakes. Season.
4
Bake for 15 mins or until golden and cooked through. Remove from oven. Transfer chicken to a plate. Cover with foil; let stand for 5 mins. Add tomatoes, onion, herbs, chickpeas and artichokes to pan with bread mixture. Add remaining 1 tbsp oil and juice; toss to combine. Season. Divide mixture among serving plates. Top with chicken. Serve.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 small chicken legs, 5 tbsp vegetable or olive oil, 2 tbsp smoked paprika, 2 None thick slices bread, crusts removed, coarsely torn, and more.

Yes, Portuguese Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portuguese Chicken

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