Chicken à la Brás — The Portuguese Classic
A beloved staple of Portuguese cuisine, Chicken à la Brás brings together tender shredded chicken, crispy straw potatoes, and velvety scrambled eggs in one satisfying dish. Comforting, budget-friendly, and full of character — it works beautifully hot or cold.
🛒 Ingredients
6 servings
- 1.5 lbs (700 g) potatoes, cut into thin matchsticks (straw style)
- 1 whole chicken breast (about 1 lb / 500 g)
- 2 medium onions, thinly sliced
- 4 to 5 eggs (cracked one by one before adding)
- Black olives to taste
- 1 chicken bouillon cube
- Olive oil to taste
- 4 bay leaves
- 1 freshly grated nutmeg
- Freshly ground black pepper to taste
- Fresh chopped parsley to taste
- Salt to taste
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Directions
- 1
Fry the potato matchsticks in hot oil until golden and crispy. Drain on paper towels and set aside.
- 2
Poach the chicken breast in salted boiling water with bay leaves until fully cooked. Shred the meat using two forks — or a stand mixer for effortlessly fluffy results.
- 3
In a large pan, sauté the thinly sliced onions in olive oil with bay leaves and a pinch of salt over medium heat until soft and translucent.
- 4
Add the shredded chicken and stir to coat. Mix in the straw potatoes and crumbled bouillon cube, folding gently to keep the potatoes crisp.
- 5
Crack the eggs one by one into the mixture, stirring continuously until just set — the dish should look light, creamy, and slightly moist.
- 6
Stir in the black olives and grated nutmeg. Taste and adjust seasoning as needed.
- 7
Once the mixture is fluffy and just moist, remove from heat and finish with freshly chopped parsley. Serve warm or at room temperature.
💡 Chef's Tip
The key is texture: potatoes should stay crispy and eggs barely set. For best results, add the eggs off the heat and let residual warmth finish the cooking. Great the next day straight from the fridge.
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