Spiced Bom Jesus-Inspired Portuguese Chicken Stew

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A comforting stew with tender chicken simmered in a rich tomato sauce infused with traditional Portuguese spices. This Portuguese-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 pieces bone-in chicken thighs
• 4 tbsp olive oil
• 1 large, diced onion
• 5 cloves, minced garlic cloves
• 2 tsp smoked paprika
• 1 tsp cumin
• 1 whole cinnamon stick
• 28 oz can crushed tomatoes
• 2 cups chicken broth
• 2 bay leaves
• 1 medium, sliced red bell pepper
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Heat 4 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 8 bone-in chicken thighs and brown them on all sides for 6-7 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion and 5 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tsp smoked paprika, 1 tsp cumin, and 1 whole cinnamon stick, cooking for 1 minute to release their aromas.
4. Step 4: Add 28 oz crushed tomatoes, 2 cups chicken broth, 2 bay leaves, 1 medium sliced red bell pepper, 1 1/2 tsp salt, and 1 tsp black pepper. Return the chicken thighs to the pot, submerging them in the sauce.
5. Step 5: Bring to a boil, then reduce heat to low, cover, and simmer gently for 40 minutes until chicken is tender and cooked through.
6. Step 6: Remove the cinnamon stick and bay leaves. Garnish with 1/4 cup chopped fresh cilantro before serving.