How to make Coxas de Frango no Forno com Chouriço

Why cooks start here

Coxas de Frango no Forno com Chouriço is cooked the way Sunday tables across Portugal cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Coxas de Frango no Forno com Chouriço graces Portuguese Sunday tables with its rustic charm and hearty flavors. This dish, a staple in homes across the country, is prepared with an unfussy approach, where olive oil flows freely and seasoning comes from instinct rather than measurement. It's not about formality but about capturing the essence of a leisurely family meal, enjoyed at the end of a week. The dish delivers a savory blend of tender chicken thighs and spicy chouriço, harmonized with the warmth of sweet paprika and the depth of roasted garlic. Potatoes soak up the rich juices, while dry white wine adds a subtle brightness. Each bite is a comforting reminder of the simple pleasures of home-cooked Portuguese cuisine.