Portuguese Chicken

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 all-purpose potatoes, such as russets, peeled and cut into quarters
  • 4 carrots, peeled and cut into large pieces on a diagonal
  • 3 ribs celery, cut into large pieces on an angle
  • 1 large onion, cut into large chunks
  • 1 cup dry white wine
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 tablespoon extra-virgin olive oil, eyeball it
  • 2 cups chicken broth
  • 3/4 pound chorizo, cut into 1 1/2 inch slices on an angle
  • 4 pieces poached cooked chicken, leftover from potage, sliced on an angle into 1-inch strips
  • 1 cup tomato sauce
  • 1/4 cup chopped flat-leaf parsley
  • Crusty Portuguese bread or other chewy, farm bread, for passing at the table
Directions
  • Place potatoes, carrots, celery and onion in a pot. Pour in wine, add sugar, salt, and oil. Add 2 cups of chicken broth. Cover pot and bring to a boil. Reduce heat and simmer 15 minutes.

  • While vegetables cook, brown chorizo in a small nonstick skillet over medium high heat.

  • If your leftover chicken was frozen, defrost in microwave. If the leftovers were refrigerated, continue with recipe method as below.

  • Remove the cover from the vegetables and add chorizo to the vegetables. Stir in tomato sauce. Set cooked chicken into the pot and heat through, 5 minutes. Adjust seasoning. Ladle Portuguese Chicken into shallow bowls and garnish with parsley. Serve with crusty bread for dipping.


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