Frango Na Pucara(Or Portuguese Jugged Chicken)
Frango na Pucara offers tender chicken infused with rich flavors of white wine, port, prosciutto, and aromatic herbs, perfect for hearty family dinners or special occasions.
Ingredients
- 2 1/2 lb. broiler-fryer chicken ⓘ
- 1 Tbsp. olive oil ⓘ
- 12 small white onions
- 3 medium garlic cloves ⓘ
- 5 large parsley branches
- 1/4 lb. Prosciutto, diced ⓘ
- 2 large bay leaves ⓘ
- 3 large tomatoes, peeled and chopped
- 1 pkg. small peeled carrots ⓘ
- 2/3 cup dry white wine ⓘ
- 1/3 cup tawny or ruby Port ⓘ
- 2 Tbsp. brandy ⓘ
- 1 Tbsp. Dijon mustard ⓘ
- 1/4 tsp. fresh ground pepper
Instructions
- Rub the chicken with olive oil.
- Place half of the prosciutto, onions, tomatoes, carrots, and spices in an ovenproof clay pot or casserole with a cover.
- Add the chicken on top of the vegetables.
- Pile the remaining vegetables on top of the chicken.
- Combine the white wine, port, brandy, mustard, and pepper.
- Pour the mixture over the chicken and vegetables.
- Bake in a preheated oven at 350°F (175°C) for 1 1/2 to 2 hours.
- Remove from oven, drain the liquid, and make it into gravy with Wondra flour.
- Cover the chicken and vegetables to serve, accompanied by rice.
Tips & Substitutions
For enhanced flavor, marinate the chicken in olive oil, garlic, and parsley overnight. If small white onions are unavailable, substitute with shallots or pearl onions. If you want a richer sauce, consider adding a splash of chicken broth to the wine mixture. To ensure even cooking, check the chicken's temperature; it should reach 165°F (74°C) before serving.
Serving Suggestions
Serve Frango Na Pucara with fluffy rice to soak up the savory sauce. Steamed green beans or a fresh salad make excellent side dishes, balancing the hearty chicken. For a delightful twist, pair it with crusty bread to enjoy the flavorful gravy. This dish also pairs beautifully with a glass of dry white wine.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat, adding a splash of water or broth to maintain moisture. Alternatively, reheat in the microwave until heated through, stirring occasionally for even warming.
Nutrition & Diet Analysis (per serving)
Each serving of Frango Na Pucara(Or Portuguese Jugged Chicken) contains roughly 1177 calories, with 49g protein, 252g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (327% of the Daily Value), iron (222% of the Daily Value), and vitamin A (214% of the Daily Value). Note that it is relatively high in sodium, at 2163mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of chicken for this recipe?
Yes, you can use other cuts like thighs or drumsticks, but adjust the cooking time accordingly. Bone-in pieces may require longer cooking to reach the right tenderness and flavor absorption.
What can I substitute for the port in this recipe?
If you don't have port, you can use a sweet red wine or even grape juice mixed with a splash of vinegar. This will mimic the sweetness and acidity of port without losing the dish's essence.
Is it possible to make this dish in a slow cooker?
Absolutely! You can adapt this recipe for a slow cooker by layering the ingredients as directed and cooking on low for 6-8 hours or high for 4-5 hours. This method can help intensify the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).