Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Frango na púcara is a recipe associated with Alcobaça and the tradition of Portuguese clay-pot cooking.
The púcara concentrates steam, wine, tomato and cured pork, leaving the chicken tender and deeply aromatic.
Ingredients
- 1 chicken in pieces
- 100 g diced ham or bacon
- 1 chopped onion
- 3 garlic cloves
- 1–2 grated tomatoes
- 150 ml white wine
- 50 ml optional brandy
- 80 ml olive oil
- Mustard, salt and pepper
Method
- Season the chicken with garlic, salt, pepper and mustard.
- Place onion, tomato, ham and olive oil in a clay pot or deep roasting pan.
- Add the chicken and pour over wine.
- Cover and place in a medium oven.
- Uncover at the end to lightly brown.
- Serve with potatoes or rice.
Tips from Empório Portugal
- A lidded pot helps retain moisture.
- Ham is already salty; adjust carefully.
- The sauce should be thick and aromatic.
Possible substitutions in Brazil
- Use a cast-iron pot or an ovenproof casserole with a lid.
- Bacon can replace ham in a small amount.
Pairing
A full-bodied white or a light red wine. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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