Portuguese One Pot Chicken And Potatoes
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
45
Spice
57
Sweetness
58
Sourness
43
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
1 cup
All-Purpose Flour2 tbsps
Sweet Paprika110 g
Chorizo (chopped)2 tbsps
Thyme (finely chopped fresh)4 cloves
Garlic (thinly sliced)3 small
Celery (stalks, sliced)1 large
Bay Leaf1 cup
Sherry (dry)1 cup
Chicken Stock1 tsp
Lemon Zest (grated)1 tsp
Orange Zest (grated)Directions:
1
Watch how to make this recipe
2
Sprinkle the chicken liberally with salt and pepper
3
Combine the flour and paprika in a large bowl, and then toss the chicken in the mixture to coat, shaking off the excess
4
Heat 3 tablespoons EVOO in a Dutch oven over medium-high heat
5
Brown the chicken, then remove to a large plate and add the remaining 1 tablespoon EVOO to the pot
6
Add the chorizo and cook until browned; remove with the slotted spoon and add to the plate with the chicken
7
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
8
Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon
9
Stir in the stock, lemon and orange zests and tomatoes
10
Slide the chorizo and chicken back into the pot and simmer until the chicken is cooked through, about 10 minutes
11
Ladle the stew into shallow bowls
12
Sprinkle with the parsley and serve with the rolls for mopping up the sauce
13
Cook's Note: The stew can be covered and refrigerated for a make-ahead meal
14
Reheat over medium heat