Cherry-colored Chicken, Loulé Style

Serves 4

  • 1,6 kg of chicken ;
  • 100 grs of pork belly (toucinho) - bacon is a good substitute ;
  • 80 grs of sausage (linguiça or chouriço) ;
  • 150 grs of onions ;
  • 1 dl of olive oil ;
  • 50 grs of lard ;
  • 30 grs of butter ;
  • 2 cloves of garlic ;
  • 1 bunch of parsley ;
  • 2 dl of white wine ;
  • 260 grs of rice ;
  • salt to taste
  • water


Wash the chicken carefully in cold water.
Place a pot on the flame and in it put the chicken, sausage, a small onion and the bunch of parsley. Cover with water and season with salt. Cook.
As soon as the meat is cooked, take it out and put in on a serving tray. Drain off the liquid in which the chicken was cooked.
Peel and mince the onions and garlic.
Separately, in another pot, put the garlic, onions, olive oil, butter, lard and the parsley chopped in slightly large pieces and let the mixture fry without browning.
Add the chicken to this pot, browning it on both sides.
Pour the white wine over the chicken and cover the pot, letting it cook for 15 minutes on a  low flame.
In the pot in which the chicken was cooked, place the liquid that was obtained. Place it on the stove again until it begins to boil.
Then add the rice; The volume  of the liquid should be twice the volume of rice. Put in the oven and cook it or 15 minutes.
Slice up the sausage and cut the pork belly into thin strips.
Finally, serve the chicken, garnished with the rice and decorated with the sausage and the pork belly or bacon.

Hint: Use home-raised chicken.

Algarve Tourist Region

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