This is a common domestic recipe which produces a tasty and hearty chicken stew often served with boiled white rice or potato purée. Using jointed chicken with pieces on the bone adds to the taste but you can use breast pieces though only cook them for 15 minutes in the sauce after browned. Needless to say that you should use the best chicken you can afford for best results. A potato and celeriac purée complements the sweetness of this dish perfectly. Almost as good as the dish itself are the leftovers of boned chicken pieces which can be used to make excellent chicken pies (empadas de frango)!