Traditional Clay Frango Na Púcara Pot with Lid – Hand Painted Portuguese Terracotta (6x6x8in)
Traditional Clay Frango Na Púcara Pot with Lid – Hand Painted Portuguese Terracotta (6x6x8in)
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Bring the authentic flavours of Portugal into your kitchen with this Traditional Clay Frango Na Púcara Pot with Lid, handcrafted and hand-painted in Portugal.
This beautiful terracotta pot features traditional black and white designs and is used to prepare Frango na Púcara — a hearty, slow-cooked chicken dish originating from the coastal city of Alcobaça on Portugal’s west coast. Clay bakeware has long been a fundamental part of Portuguese cuisine, prized for its ability to enhance flavour and retain moisture during slow cooking.
Each piece includes a clay preparation instruction card and reflects the artistry of skilled Portuguese artisans.
Details:
• Size: 6 x 6 x 8 inches
• Material: Terracotta
• Country of Origin: Portugal
• Includes Lid
• Hand-painted (variations are natural and expected)
🍲 Why Cook with Clay?
Clay bakeware enhances the natural flavours of food while cooking evenly and gently. It’s a time-honoured cooking tradition throughout Portugal and around the world.
🔥 Clay Preparation – OVEN USE ONLY
Before first use:
• Soak the clay pot in cold water for at least 12 hours.
This allows the clay to absorb moisture and become oven safe.
• This preparation process is required once only before first use.
Care Instructions:
• Oven use only – do not use on stovetop.
• Always place in a cold oven and allow it to heat gradually.
• Avoid extreme temperature changes.
• Hand wash only – dishwasher use is not recommended.
With proper care, your clay pot will provide years of traditional cooking enjoyment.
Enjoy creating an authentic Portuguese dining experience at home.
Frango Na Púcara ❦ Portuguese One-Pot Baked Chicken
Serves 4
1 Free-range chicken (1,3- 1,5 kilos is ideal ) cut into 8 pieces or any combination of legs, breasts, or thighs. Preferably bone-in and skin-on.
60 ml. Extra virgin olive oil 150 g. Bacon, cubed 150 g. Baby plum tomatoes (fresh or tinned)
10 Spring onions or small shallots, if using shallots, peel and leave them whole 100 g. Butter, melted 2 tbsp. Dijon mustard 6 cloves garlic, roughly chopped 100 ml. Brandy 100 ml. Tawny Port wine 150 ml. Dry White wine
4 Bay leaves
Fresh Thyme, optional, not traditional, but I like it Salt and freshly cracked black pepper to taste
A few splashes of tabasco, optional Fresh flat-leaf parsley, to finish
Season chicken liberally with salt, pepper, and paprika.
Place chicken, bay leaves, onions, bacon, garlic, and tomatoes into the pot.
In a small bowl combine the remaining ingredients and pour them all over the chicken. Cover the pot and place the chicken in the fridge to marinate for a minimum of 3 hours and up to overnight.
When ready to cook
Take the chicken out of the fridge and let the pot sit on the counter for 30 minutes. That will get the chicken to room temperature before baking.
Pre-heat oven to 180°c., Place the covered pot into the oven and bake for 30 minutes. After 30 minutes, uncover the pot and bake for 25-30 minutes more to get the chicken nicely browned and crisp. Remove from oven. Check for doneness. The thermometer should register 77°c. from the thickest part of the thigh.
Chop the parsley and sprinkle over just before serving.
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