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Portuguese Recipes is a collection of popular Portuguese food recipes from mainland Portugal, the Azores, Madeira and around the world.


Sunday, June 20, 2021
About
This delicious, rich flavoured stew will become a hit at home.
Info
Preparation time:
15 min
Cooking Time:
50 min
Ready In:
1 h 5 min
Level of Difficulty:
Easy
Servings:
4

Portuguese Chicken & Linguiça Stew Recipe

Portuguese Chicken & Linguiça Stew Recipe

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Posted in: Poultry
Mon, Jun 20, 2016, 19:49
5 out of 5 with 113 ratings
Views: 69926

Ingredients

6 chicken thighs2 linguica sausages cut into 1 inch diagonal pieces1 onion cut into large pieces2 carrots cut into large diagonal chunks4 stalks of celery cut into 1 inch chunks4 roma tomatoes cut into eighths4 garlic cloves coarsely chopped1 red bell pepper cut into 1 inch chunks1 yellow bell pepper cut into 1 inch chunks1 can of crushed peeled tomatoes2 cups of chicken brothGreen olivesPaprika 1 cup Madeira wine4 tablespoons of Olive OilPepper (to taste)Salt (to taste)
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  • This site uses US measurements.

    Directions

    1. Heat the 4 tablespoons of olive oil in a dutch oven, or large heavy pot.
    2. Season the chicken with sea salt and pepper and when the oil is hot add the chicken to the pot, skin side down.  
    3. Cook over medium heat until the chicken is brown on one side, turn it over and cook the other sitde until it's golden brown too. 
    4. Add the onions, carrots, celery, linguiça, 2 tablespoons of paprika, chopped garlic and bell peppers.  
    5. Cook until the onions are transparent. 
    6. Add the tomatoes, olives, crushed tomatoes, 1 cup of Madeira wine and 2 cups of broth.
    7. Mix everything together, and put a lid on the pot.
    8. Simmer for 40 minutes with the lid on... until the chicken is tender and pulls easily from the bone. 
    9. Meanwhile steam up a nice pot of rice to go with the chicken and sausages.  
    10. Serve chicken, sausage and vegetables over the rice with a glass of  red wine.
    Recipe & Photo Credit: Brig Feltusbrigfeltus.blogspot.ca


    Comments

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