Name: Chicken Trinchado Recipe – A Bold, Garlicky Portuguese-Style Stew
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 pounds (900 g) boneless, skinless chicken thighs, cut into bite-size strips (or use breasts, see notes); 1 large onion, thinly sliced; 6 cloves garlic, minced; 1 red bell pepper, sliced (optional but adds sweetness); 2 tablespoons olive oil; 2 tablespoons butter; 1 tablespoon flour (for light thickening; use cornstarch if gluten-free); 1 cup dry red wine (such as Cabernet Sauvignon, Merlot, or a Portuguese red); 1 cup chicken stock; 1 tablespoon Worcestershire sauce; 2 tablespoons tomato paste; 1–2 teaspoons peri-peri sauce or 1/2–1 teaspoon chili flakes (adjust to taste); 1 teaspoon smoked paprika; 1 bay leaf; 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried); Salt and black pepper, to taste; Fresh parsley, chopped (for garnish); Crusty bread, fries, or rice, for serving

Chicken trinchado is comfort food with attitude: tender chicken simmered in a garlicky red wine sauce with a hint of heat. It’s the kind of dish that fills your kitchen with rich, savory aromas and begs for crusty bread or a bed of fries to soak up every drop. Originating from Portuguese kitchens (and beloved in South African Portuguese restaurants), trinchado is simple, hearty, and deeply satisfying.

This chicken version is lighter than the traditional beef, cooks faster, and still delivers that signature punchy flavor. It’s weeknight-friendly, dinner-party worthy, and great for leftovers.

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Why This Recipe Works

Cooking process close-up: Searing chicken thigh strips in a wide, black cast-iron skillet, golden-br

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Bold sauce, quick cook: Chicken cooks faster than beef, so you get a deeply flavored sauce in less time.
Garlic and wine backbone: Red wine and plenty of garlic build a rich, restaurant-style base with minimal effort.
Balanced heat: A bit of peri-peri or chili adds warmth without overpowering the dish.
Everyday ingredients: Pantry staples like onions, tomatoes, and stock keep it simple and accessible.
Flexible: Works with thighs or breasts, and you can tweak the heat, thickness, and herbs to your taste.

What You’ll Need

2 pounds (900 g) boneless, skinless chicken thighs, cut into bite-size strips (or use breasts, see notes)
1 large onion, thinly sliced
6 cloves garlic, minced
1 red bell pepper, sliced (optional but adds sweetness)
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon flour (for light thickening; use cornstarch if gluten-free)
1 cup dry red wine (such as Cabernet Sauvignon, Merlot, or a Portuguese red)
1 cup chicken stock
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1–2 teaspoons peri-peri sauce or 1/2–1 teaspoon chili flakes (adjust to taste)
1 teaspoon smoked paprika
1 bay leaf
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Crusty bread, fries, or rice, for serving

Instructions

Sauce-building action shot: Overhead shot of the simmering trinchado sauce after wine deglaze, deep

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Season the chicken. Pat the chicken dry. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and the smoked paprika.
Toss to coat.
Brown in batches. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add half the chicken and sear until lightly browned, about 3–4 minutes per side. Remove to a plate and repeat with the remaining chicken.
Don’t overcrowd the pan.
Sauté the aromatics. Reduce heat to medium. Add the butter. Stir in the onions and bell pepper.
Cook until softened and lightly golden, 5–7 minutes. Add the garlic and cook 30 seconds until fragrant.
Build the sauce. Sprinkle the flour over the vegetables and stir for 30 seconds. Whisk in the red wine, scraping up browned bits.
Simmer 2–3 minutes to reduce slightly.
Add flavor boosters. Stir in the chicken stock, Worcestershire sauce, tomato paste, bay leaf, thyme, and peri-peri or chili flakes. Bring to a gentle simmer.
Return the chicken. Add the browned chicken and any juices back to the pot. Reduce heat to low and simmer uncovered for 10–15 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens enough to coat a spoon.
Taste and adjust. Remove the bay leaf.
Taste and add more salt, pepper, or heat as needed. If you want a glossier finish, swirl in a small knob of butter at the end.
Serve hot. Garnish with chopped parsley. Serve with crusty bread for dipping, a pile of fries (classic), or fluffy rice.

Storage Instructions

Cool quickly: Let the trinchado cool for 20–30 minutes, then transfer to an airtight container.
Refrigerate: Store in the fridge for up to 4 days.
Freeze: Freeze for up to 3 months.
Thaw overnight in the fridge before reheating.
Reheat gently: Warm on the stovetop over low heat, adding a splash of water or stock if the sauce is too thick.

Final plated dish hero: Beautifully plated Chicken Trinchado in a shallow white bowl, glossy garlick

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Why This Is Good for You

Lean protein: Chicken thighs offer iron, B vitamins, and satisfying protein with good moisture.
Antioxidants: Garlic, onions, tomato paste, and red wine contribute polyphenols and lycopene.
Balanced meal: Pairing with a starch and a green side (like sautéed spinach or a salad) gives you protein, carbs, and fiber.
Controlled heat and salt: You choose the spice level and seasoning, making it easy to tailor to your needs.

What Not to Do

Don’t skip browning. Searing the chicken adds depth. Pale chicken = flat flavor.
Don’t rush the wine reduction. Give it a couple minutes to cook off the alcohol and concentrate.
Don’t drown it. Too much liquid makes the sauce thin. Stick to the measurements, then adjust at the end.
Don’t overcook chicken breast. If using breasts, simmer just until cooked through to avoid dryness.
Don’t over-salt early. The sauce reduces and intensifies.
Season lightly at first, finish to taste.

Recipe Variations

Creamy trinchado: Stir in 1/4 cup cream or coconut milk in the last 2 minutes for a silkier sauce.
Mushroom boost: Add 8 ounces sliced mushrooms with the onions for an earthy layer.
Olive twist: Stir in a handful of pitted black olives before serving for briny contrast.
Lemon-herb finish: Add 1 teaspoon lemon zest and extra parsley at the end for brightness.
Low-heat version: Skip the peri-peri and use sweet paprika and a pinch of cayenne only if needed.
Gluten-free: Swap flour for 2 teaspoons cornstarch mixed with 2 tablespoons water. Add at the end and simmer 1 minute.
No alcohol: Replace wine with extra stock plus 1 tablespoon red wine vinegar and 1 teaspoon balsamic for depth.

FAQ

Can I make this with chicken breasts?

Yes. Use the same weight, cut into strips, and reduce the final simmer to about 8–10 minutes.

Keep the heat low and pull it off as soon as the chicken is just cooked to keep it tender.

What wine should I use?

Choose a dry red you’d enjoy drinking, like Cabernet Sauvignon, Merlot, or a Portuguese red (Douro/Alentejo). Avoid overly sweet or heavily oaked wines. If it tastes good in a glass, it’ll taste good in the pan.

Is trinchado always spicy?

Traditionally it has a gentle kick, but the heat level is up to you.

Start with a small amount of peri-peri or chili and build to your comfort level.

How do I thicken the sauce if it’s too thin?

Simmer a few extra minutes to reduce. If needed, mix 1 teaspoon cornstarch with 2 teaspoons water, stir it in, and simmer 1 minute. Adjust seasoning afterward.

What should I serve with chicken trinchado?

Crusty bread or fries are classic.

Rice, mashed potatoes, or creamy polenta also work well. Add a fresh green salad or steamed greens to balance the richness.

Can I make it ahead?

Absolutely. It often tastes even better the next day as the flavors meld.

Reheat gently and loosen with a splash of stock if needed.

What if I don’t have Worcestershire sauce?

Use 1 teaspoon soy sauce plus 1/2 teaspoon vinegar as a backup. It adds umami and a mild tang similar to Worcestershire.

Wrapping Up

Chicken trinchado brings big flavor with everyday ingredients and minimal fuss. With juicy chicken, a garlicky red wine sauce, and just enough heat, it’s the kind of meal you’ll make on repeat.

Serve it family-style with bread or fries, adjust the spice to your liking, and enjoy how easily it comes together. Simple, bold, and reliably delicious—that’s trinchado done right.