I learned this recipe from my stepfather’s mother, Natalia. It is a great one pot Portuguese dish that is so comforting and flavorful you just keep wanting to eat more. Whenever I go to Massachusetts to visit family I have to go to a Portuguese restaurant. Typical Portuguese food is very hearty. Flavor is definitely achieved through the bold spices used and the Mediterranean influences.
One whole chicken cut into 8 pieces*
1 Cup white wine
1/4 Cup + 2 Tablespoons Olive oil
2 Tablespoons Butter
1 medium onion, diced
3 cloves garlic, minced
2 bay leaves
1 package of Goya seasoning
1 can diced or stewed tomatoes*
1. Marinate the chicken with approximately 2 Tablespoons olive oil, salt, pepper, 1 garlic clove minced and white wine.
2. Heat 1/4 cup olive oil and the butter over medium heat in a dutch oven or large pot. Sautee the onions until translucent.
3. Add 2 cloves of minced garlic and the 2 bay leaves sauté another 2 minutes.
4. Add the tomatoes, Goya seasoning and chicken pieces. Allow chicken to brown then turn heat to low and simmer about 30 minutes stirring occasionally.
5. Turn up heat to medium fill with enough broth to just cover the chicken pieces and add uncooked spaghetti.
6. Simmer about 10-12 minutes until spaghetti is done.
You can also use just thighs, drumsticks or whole leg pieces if you don’t want to use a whole chicken. If you don’t have a can of diced or stewed tomatoes you can use fresh tomatoes. I don’t usually add any other spices to this however you can certainly add oregano or basil if you like. Sometimes I may add sliced carrots at step 2 to make it more like a stew.