Chicken Portuguese Recipe

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Chicken Portuguese

Cathy Nunn


I got this terrific recipe from my mother in law... Where she got it, I have no idea. But it is a very good dish, one that I have served to company and it is always GONE! All eaten, no leftovers! Very simple to make, and in this day when we work and take care of a home, this is a great thing! Your whole family will like this.

pinch tips: Flour, Eggs & Breading Techniques




20 Min


1 Hr


whole chicken, cut into pieces, (or use 4 boneless, skinless chicken breasts)
1 c
all purpose flour
1/3 c
plain or seasoned bread crumbs
salt & pepper to taste (seasoning in flour dredge)
2 c
cooking oil (i use canola)
1 can(s)
(16 ounce) tomato sauce
1 medium
onion, coarsely chopped
bell pepper (green, red, yellow..any color) sliced in 1/2 inch slices
water (as needed)

Directions Step-By-Step

Preheat oven to 350 degrees. Cut chicken into pieces, or use boneless, skinless chicken breasts. Mix together the flour, bread crumbs and salt & pepper in a paper bag and shake the chicken pieces, coating with the flour mixture.
Heat oil in a frying pan, place chicken pieces in oil and fry on med-high temperature on both sides until a nice medium-brown and chicken is almost completely cooked through. Remove from hot oil and place on paper towels to soak up excess oil.
In a covered baking dish, place the chicken pieces to make them fit. Pour on top the tomato sauce. Add onion & bell pepper, placing on top. Put in preheated oven and bake 45 minutes, covered. While cooking, you may add some water if the gravy gets too thick. Thin it to whatever thickness you desire.
Remove from oven and transfer chicken pieces onto a serving plate. Scrape the bottom of the baking dish and pour all the gravy in a bowl to serve hot at the table. Since this makes a sumptuous gravy, you may wish to make some mashed potatoes. Make good use of this delicious gravy!! Once again, add a bit if water of the gravy has thickened too much.
Bon Apetit' Y'all!!

About this Recipe

Course/Dish: Chicken