How to make Frango na Púcara

Why cooks start here

Frango na Púcara is cooked the way the Ribatejo 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.

Frango na Púcara finds its roots in the Ribatejo region, where the essence of home cooking shines through. Known for its straightforward yet deeply satisfying approach, this dish is a staple of Portuguese tables, especially when the family gathers without ceremony. It's crafted with generous measures of olive oil and a pinch of salt seasoned by intuition, rather than precision. This version captures the unhurried, familial spirit of a Ribatejo kitchen, where recipes are passed down by taste and touch rather than strict measurement. Frango na Púcara combines the savory richness of presunto, sweetness of pearl onions, and warmth of port and white wines, with tender chicken infused with garlic and mustard, enhanced by mushrooms and tomatoes for a balanced, earthy flavor.