Chicken, Potatoes and Eggs (Frango à Brás)

Today we share this comforting and simple Chicken, potatoes and eggs recipe. It's a creamy recipe full of flavors that surprises anyone who tries it!

This recipe is a variation of the famous and traditional Bacalhau à Brás. The way to make it is basically the same, only two things change, the seasonings and the flaked chicken that replace the cod!

If you're out of ideas for what to make for dinner, this delicious chicken recipe is the solution for you! It's perfect to serve for dinner on weekdays! Everyone will love the creaminess and mix of flavors in this delicious recipe.

If you like this recipe and are looking for more chicken recipes, you will definitely love this delicious Easy chicken and rice stew, Chicken Curry, Chicken Stew with Peas and Carrot or this Roasted chicken with honey sauce.

If you want more delicious recipes with step-by-step videos, follow our YouTube Channel.

HOW TO MAKE CHICKEN, POTATOES AND EGGS (FRANGO À BRÁS)

Step 1: Place the chicken in a saucepan with water seasoned with salt and a peeled onion. Boil over medium-high heat. When starts boiling, reduce to medium-low heat and cook for about 45 minutes.

Step 2: Turn off the heat, place the chicken on a plate, remove the bones and skin and flake it with a fork; set aside.

Step 3: Peel and wash the potatoes. Cut them into thin sticks and season with salt.

Step 4: Heat the oil in a deep fryer. Once the oil is hot, place the potatoes in the fryer. Do not over-fry the potatoes.

Step 5: Transfer the potatoes to a paper towel-lined plate to drain the excess oil.

Step 6: In a small bowl, whisk the whole egg with a fork. Set aside.

Step 7: In a large saucepan, add the olive oil, chopped onion and chopped garlic. Sauté over low heat until the onion start to turn golden brown, stirring occasionally.

Step 8: Add the flaked chicken and season with pepper and nutmeg. Cook over low heat for about 10 minutes, stirring occasionally.

Step 9: Add the potatoes and mix carefully with a wooden spoon.

Step 10: Remove briefly the pan from heat and pour the beaten egg. Mix well and place the pan back over low heat for 2 to 3 minutes, stirring occasionally.

Step 11: Turn off the heat, sprinkle with chopped coriander and add the egg yolk.

Step 12: Mix well and serve.

RECIPE TIPS

1. If you have leftovers, store the chicken in the fridge in a properly airtight container (to prevent the growth of microorganisms).

2. If you prefer, you can season the recipe with fresh parsley or thyme instead of chopped coriander.

3. If you want an even creamier recipe, add 1 or 2 more egg yolks.

Chicken, Potatoes and Eggs (Frango à Brás)

This simple and creamy chicken, potatoes and eggs recipe is simply irresistible! It's a tasty variation of the famous and traditional Salt cod, potatoes and eggs (Bacalhau à Brás)!

5.00 from 2 reviews

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Category:Chicken, Main dishes, Meat, Recipes
Cuisine: Portuguese
Difficulty: Easy
Servings: 2
Prep Time:15 m
Cook Time:1:10 h
Total Time:1:25 h
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Ingredients
• 600 grams (1 1/3 pounds) chicken cut into pieces
• 600 grams (1 1/3 pounds) potatoes
• 50 ml (1/4 cup) olive oil
• 1 egg
• 1 to 2 egg yolks
• Nutmeg (to taste)
• Pepper (to taste)
• 2 cloves of garlic
• 1 medium onion
• Coriander (to taste)
• 1 small onion to cook the chicken
• Salt (to taste)
• Vegetable oil for frying
Directions
1. Place the chicken in a saucepan with water seasoned with salt and a peeled onion. Boil over medium-high heat. When starts boiling, reduce to medium-low heat and cook for about 45 minutes.
2. Turn off the heat, place the chicken on a plate, remove the bones and skin and flake it with a fork; set aside.
3. Peel and wash the potatoes. Cut them into thin sticks and season with salt.
4. Heat the oil in a deep fryer. Once the oil is hot, place the potatoes in the fryer. Do not over-fry the potatoes.
5. Transfer the potatoes to a paper towel-lined plate to drain the excess oil.
6. In a small bowl, whisk the whole egg with a fork. Set aside.
7. In a large saucepan, add the olive oil, chopped onion and chopped garlic. Sauté over low heat until the onion start to turn golden brown, stirring occasionally.
8. Add the flaked chicken and season with pepper and nutmeg. Cook over low heat for about 10 minutes, stirring occasionally.
9. Add the potatoes and mix carefully with a wooden spoon.
10. Remove briefly the pan from heat and pour the beaten egg. Mix well and place the pan back over low heat for 2 to 3 minutes, stirring occasionally.
11. Turn off the heat, sprinkle with chopped coriander and add the egg yolk.
12. Mix well and serve.
Chicken, Potatoes and Eggs (Frango à Brás)
Nutrition facts
Serves 2
Per Serving:
% DAILY VALUE
Calories 948
Total Fat 37.5 g(48%)
Saturated Fat 7.5 g(38%)
Cholesterol 418 mg(139%)
Sodium 322 mg(14%)
Total Carbohydrate 8.5 g(30%)
Protein 97 g