Cachudo do Sousa
A rustic Northern Portuguese breakfast featuring golden fried potatoes, savory pork sausages, and juicy chicken thighs braised in garlic and olive oil. This hearty dish delivers deep, smoky flavors perfect for fueling a long day.
A little context
Rooted in the Minho and Trás-os-Montes regions, this style of breakfast reflects the rural tradition of eating substantial morning meals to sustain laborers. While 'Cachudo' often refers to local cured meats, this variation combines them with chicken for a richer plate. It is typically enjoyed on cold mornings or as a leisurely weekend meal shared with family. Authentic preparation relies heavily on high-quality extra virgin olive oil and garlic.
Method
- 01
Prepare the potatoes
Pat the potato cubes dry with paper towels. Moisture prevents browning, so ensure they are thoroughly dried before cooking.
- 02
Sear the chicken
Season chicken pieces generously with salt. Heat 3 tablespoons of olive oil in the skillet over medium-high heat. Sear chicken skin-side down until golden and crispy, about 6 minutes. Flip and cook 3 more minutes. Remove and set aside.
- 03
Fry the potatoes
Add the remaining oil to the pan. Add potatoes in a single layer. Cook undisturbed for 5 minutes to form a crust, then stir occasionally until tender and golden, about 15 minutes. Remove and set aside with the chicken.
- 04
Cook the sausage
Reduce heat to medium. Add the sliced sausage to the pan. Cook until released their fat and are browned, about 5 minutes. Push to one side of the pan.
- 05
Infuse the garlic
Add the sliced garlic to the center of the pan. Sauté gently for 1 minute until fragrant but not browned. Stir in the paprika if using.
- 06
Combine and finish
Return the chicken and potatoes to the skillet. Toss everything in the garlic and oil mixture to coat. Cover and simmer on low for 10 minutes to meld flavors.
- 07
Serve immediately
Garnish with fresh parsley. Serve hot directly from the skillet with crusty bread on the side for dipping in the oil.
Pro tips
- ✦Do not overcrowd the pan when frying potatoes; cook in batches if your skillet is small to ensure they crisp rather than steam.
- ✦Save the rendered fat from the sausage; it adds incredible depth to the potatoes.
- ✦If the garlic browns too quickly, remove it temporarily and return it at the end to keep it sweet.
- ✦Use smoked paprika instead of sweet for a stronger charred flavor profile.
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Substitutions
- linguiça → chicken apple sausage or spicy chorizo (adjust cooking time if using raw sausage links)
- potatoes → sweet potatoes (add 5 minutes to cooking time for tenderness)
- chicken thighs → chicken drumsticks (ensure internal temperature reaches 75°C (165°F))
Storage
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of oil to restore crispiness. Freezing is not recommended as potatoes lose texture.
What to serve with it
- hot coffee with milk (galão)
- fresh orange juice
- crusty Portuguese bread
- green salad with vinegar dressing
FAQ
Can I make this ahead of time?+
Yes, cook fully and reheat in a skillet. Microwaving will make the potatoes and chicken skin soggy.
Is this dish spicy?+
Traditional linguiça has mild heat. You can add dried chili flakes to the oil if you prefer more kick.
What wine pairs well?+
A crisp Vinho Verde from the Minho region cuts through the richness of the oil and sausage.
