• 3 pounds of boneless chicken breasts
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 cups of any white wine, dry or sweet (Dad used a Moscato wine this time)
  • 2 tablespoons of Pimento Moida (crushed red pepper)
  • 1 tablespoon kosher salt
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder or minced garlic
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon Old Bay Seasoning
  • 2 tablespoons paprika

We’re in our hometown of Fall River, Massachusetts. All’s right with the world! Dad prepared for us his delicious Portuguese Style Chicken. This flavorful recipe is very versatile. The marinade can be used to roast a whole chicken, turkey, or pork tenderloin. You can make a pot roast with this marinade with a dry red wine in place of the white. From Dad’s kitchen to yours!


Mix everything for the marinade in a large bowl. Add the chicken and cover. For best results, marinate overnight. In a deep pan, sear chicken on both sides and then add the marinade. Cover and simmer over medium/low heat until mixture is reduced and add wine to thin if needed. Cook until chicekn is tender. (Amanda says yum, yum, yum as she reads Dad’s recipe to me!)

It typically takes about 1 to 1 1/2 hours for three pounds of chicken to cook, but you can also roast the chicken in the oven.