Preparation time | 20 min |
Cooking Time | 35 min |
Ready In | 55 min |
Level of Difficulty | Easy |
Servings | 4 |
Ingredients
Instructions
- 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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