How to make Portuguese one pot chicken and potatoes.
|Preparation time||20 min|
|Cooking Time||35 min|
|Ready In||55 min|
|Level of Difficulty||Easy|
8 skinless chicken thighs, bone-inKosher salt and freshly ground pepper1 cup all-purpose flour1/4 cup EVOO4 ounces chorizo, chopped1 1/2 pounds baby Yukon Gold potatoes, quartered2 tablespoons finely chopped fresh thyme3 to 4 cloves garlic, thinly sliced2 to 3 small stalks celery, sliced1 large bay leafFresno chile pepper, thinly sliced1 onion, chopped1/3 cup dry sherry1 cup chicken stock1 teaspoon grated lemon zest1 teaspoon grated orange zestOne 14-ounce can chunky crushed tomatoes1 teaspoon of sweet paprikaA couple handfuls fresh flat-leaf parsley, coarsely choppedPortuguese rolls Get Portuguese ingredients
- Sprinkle the chicken liberally with salt and pepper.
- Combine the flour and paprika in a large bowl, and then toss the chicken in the mixture to coat, shaking off the excess.
- Heat 3 tablespoons EVOO in a Dutch oven over medium-high heat.
- Brown the chicken, then remove to a large plate and add the remaining 1 tablespoon EVOO to the pot.
- Add the chourico and cook until browned; remove with the slotted spoon and add to the plate with the chicken.
- Add the potatoes, thyme, garlic, celery, bay leaf, chile peppers and onions to the pot, partially cover and cook until softened, 7 to 8 minutes, stirring occasionally.
- Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Stir in the stock, lemon and orange zests and tomatoes.
- Add the chourico and chicken back into the pot and simmer until the chicken is cooked through, about 10 minutes.
- Ladle the stew into shallow bowls.
- Sprinkle with the parsley and serve with the rolls for mopping up the sauce.
Cook's Note: The stew can be covered and refrigerated for a make-ahead meal. Reheat over medium heat.
Recipe & Photo Credit: Rachael Ray, foodnetwork.com
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