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Chicken Trinchado Recipe – A Bold, Garlicky Portuguese-Style Stew

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. Season the chicken. Pat the chicken dry. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and the smoked paprika. Toss to coat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve hot. Garnish with chopped parsley. Serve with crusty bread for dipping, a pile of fries (classic), or fluffy rice.