Portuguese Chicken Casserole | Frango a Portuguesa

Portuguese Chicken Potato Chorizo Casserole

As I write this post, I am scurrying around preparing to leave for the Cookbook Conference in New York City.  I have the honor of speaking at the conference and meeting with some of my friends that I have met through Sunday Supper.  It is a challenge getting everything ready for the conference and making sure my four children have everything they need.  Not to mention, I am not sure public speaking is my thing. I am much more comfortable behind the keyboard as Family Foodie.  However, I am speaking on a topic that is my thing, How Online is Reinventing Food Content/Writing.  Funny how it always takes me back to my roots in Portugal. For some reason my reflections continuously bring me back to my childhood in Portugal and the simplicity of Portuguese Recipes.  It’s hard to beat good “Old Fashioned” cooking.  One recipe, in particular,  has been on my mind, Portuguese Chicken Casserole.

This is such a simple recipe that can be made ahead of time with wholesome ingredients and popped in the oven that evening for an easy Weekday Supper.  In fact, I just finished this dish for my family. Food in the United States has changed so much from when I first immigrated from Portugal at the age of 6.  I can still remember the first day that I walked into the school cafeteria.  I was horrified at the mushy stuff in the pan (I still don’t know what is was….)  and I was introduced to a boiled hot dog that was sitting in water until it was plopped on a bun.  I literally gagged and thought… this is what they eat in America?

It was a far cry from my daily lunches made by my grandmother with potatoes and lettuce from the garden, eggs from our chickens, and meat from our farm raised animals.  I am not a food snob by any means, but I am in love with the idea that  food trends are once again returning to good, wholesome food.  We are at such an exciting time in our industry where authors, bloggers, and brands are empowering families to spend time Around the Family Table and making a difference in all of our lives.  And that is why I am so passionate about my mission to Bring Back Sunday Supper in every home.  And I can’t wait to share my vision in New York City…  maybe I am ready.

I am really humbled to be speaking on How Online is Reinventing Food Content with Amanda Hesser, Molly O’Neill and Maggie Battista at this year’s Cookbook Conference.  I am leaving home knowing that I am leaving behind a wholesome dish, from my heritage that is filled with love for my boys to enjoy.  My Portuguese Potato Chorizo Casserole is prepared and only needs to go in the oven for 20 minutes.
Portuguese Chicken Casserole | Frango a Portuguesa
  • 4 Skinless Chicken Breast halves
  • 2 tablespoons of Soy Sauce
  • 2 tablespoons of Butter
  • 1 Tomato, seeds and skin removed and chopped small
  • 1 small Onion diced small
  • 2 Chorizo links sliced in rounds (Portuguese or hard Chorizo, not Mexican Chorizo)
  • 4 large Russet Potatoes boiled
  • ​​Salt and pepper to taste
  • 8 Olives (optional) * I love & used Olives by Intensity Academy
  1. Season the Chicken with Soy Sauce
  2. Add Butter, tomato and onion to a large saucepan and saute for 5 minutes
  3. Add Chicken and Chorizo, Saute for an additional 10 minutes or until the Chicken is cooked
  4. In the meantime, cut the potatoes into ½ in slices and a greased oven proof casserole dish
  5. Cut each Chicken breast into 6 to 8 pieces and place on top of the Potatoes
  6. Pour the liquid from the tomatoes and onions over the entire dish
  7. Season with Sal and Pepper to taste
  8. Garnish with Olives *optional
  9. This dish can be prepared ahead of time then baked for 20 minutes at 375 degrees

Kid Ratings: Alexandra 9, Ronnie 9.5, Reis 9, Riley 9.5

You can purchase Spicy Infused Olives by Intensity Academy on their website.


  1. says

    Isabel – such a wonderful post! Thinking of you as a little 6 year old in a elementary school cafeteria brought a huge smile to my face. I love this recipe and will be making it soon by swapping the butter for Olive Oil :)

    Have a great event!

  2. says

    I enjoyed reading your article and seeing your point of view. I have lived in the United States my whole life and today I am appalled at the food. I grew up in the 5o’s and the mothers worked in our school cafeteria preparing all of our food from scratch; it was really good. I cannot believe that people will spend money on food now being served to the children in the school and also pay money for the food in most restaurant. When my four children went through school I packed their lunches and sent it with them.

  3. Lynn D. says

    Although this recipe is tagged with chorizo, I don’t see any chorizo in the recipe. Photo looks like there’s chorizo.

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