Ingredients Jump to Instructions ↓

  1. 4 All-purpose potatoes, such as russets - peeled, and Cut into quarters

  2. 4 Carrots - peeled, and Cut into large pieces on a diagonal

  3. 3 Celery ribs - cut large pieces On an angle

  4. 1 Onion - cut large chunks (large)

  5. 1 cup 237ml Dry white wine

  6. 2 teaspoons 10ml Sugar

  7. 1 teaspoon 5ml Salt

  8. 1 tablespoon 15ml Extra-virgin olive oil

  9. 2 cups 474ml Chicken broth

  10. 3/4 lb 340g / 11oz Chorizo - cut 1 1/2" slices On an angle

  11. 4 Poached cooked chicken - leftover from Potage, sliced on an angle into 1" strips

  12. 1 cup 237ml Tomato sauce

  13. 1/4 cup 10g / 0.4oz Chopped flat-leaf parsley Crusty Portuguese bread or Other chewy farm bread - for passing at table

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 4 servings.


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