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Hilda's Portuguese Stewed Chicken

  • 4servings
  • 80minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, E, P
MineralsSelenium, Natrium, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup all-purpose flour

  2. Essence, recipe follows

  3. 1 whole chicken, about 4 pounds, cut into 8 pieces

  4. 3 tablespoons olive oil

  5. 1 pound chorizo, cut on the bias in 2-inch pieces

  6. 1 medium onion, diced

  7. 2 cups diced potatoes

  8. 1 red pepper, julienned

  9. 1 yellow pepper, julienned

  10. 2 cups chopped tomatoes, peeled and seeded

  11. 2 tablespoons minced shallots

  12. 1 head garlic, skin removed and cloves left whole

  13. 1 cup pitted kalamata olives , sliced

  14. 1 cup white wine

  15. 1 cup chicken stock

  16. 1/2 cup finely chopped parsley leaves

  17. Pinch crushed red pepper flakes

  18. 1/2 cup sliced green onions

  19. Salt and black pepper

  20. 2 cups white rice , cooked, hot

  21. Freshly grated Parmesan , for garnish

  22. Chives, for garnish

  23. Small loaf crusty bread, for serving

Instructions Jump to Ingredients ↑

  1. Season the flour with Essence. Toss the chicken in the seasoned flour.

  2. Heat the olive oil in a large cast iron skillet, over medium-high heat. When the oil is hot, add the chicken and sear until golden brown on all sides, about 4 to 6 minutes on each side. Remove the chicken from the skillet and set aside. Add the chorizo to the skillet and cook until browned on both sides.

  3. Add the onions, potatoes, and peppers. Cook the vegetables for 2 minutes, stirring occasionally to prevent sticking. Add the tomatoes , shallots, garlic cloves , and olives. Season the vegetables with Essence. Stir in the white wine, chicken broth , and parsley and return the browned chicken to the skillet.

  4. Bring the liquid up to a boil and reduce to a simmer. Cover and simmer the chicken and vegetables for about 45 minutes or until the chicken falls off the bone.

  5. Add the crushed red pepper flakes and green onions. Adjust the seasonings with salt and pepper.

  6. Mound the rice in the center of the bowl. Arrange the stewed chicken around the rice. Garnish with freshly grated cheese, chives and Essence. Always serve with crusty bread.

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