Let’s prepare a keto-friendly version of a classic Portuguese dish: Keto Portuguese Style Chicken (Frango à Portuguesa)

Ingredients

For the Chicken:
– 4 bone-in, skin-on chicken thighs
– Salt and pepper to taste
– 2 tablespoons olive oil

For the Sauce:
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 bell pepper, diced
– 1 tomato, diced
– 1/4 cup white wine (optional)
– 1 teaspoon paprika
– 1/2 teaspoon dried oregano
– 1/2 teaspoon dried thyme
– 1 bay leaf
– Salt and pepper to taste
– Chopped fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).

2. Season the chicken thighs with salt and pepper on both sides.

3. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and cook until golden brown, about 5-7 minutes. Flip the chicken thighs and cook for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.

4. In the same skillet, add the chopped onion, minced garlic, and diced bell pepper. Cook for 3-4 minutes until the vegetables are softened.

5. Add the diced tomato to the skillet and cook for another 2-3 minutes.

6. Pour in the white wine (if using) to deglaze the skillet, scraping up any browned bits from the bottom.

7. Stir in the paprika, dried oregano, dried thyme, bay leaf, salt, and pepper. Cook for 1-2 minutes until fragrant.

8. Return the chicken thighs to the skillet, nestling them into the sauce.

9. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

10. Remove from the oven and garnish with chopped fresh parsley before serving.

Enjoy this keto Portuguese-style chicken with its flavorful and aromatic sauce, reminiscent of traditional Portuguese cuisine!