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Nutrition Facts

Serving Size 1 (677g)

Recipe makes 4 servings

The following items or measurements are not included below:

4 pieces chicken

Calories 608
Calories from Fat 261 (43%)
Amount Per Serving %DV
Total Fat 29.1g 44%
Saturated Fat 9.1g 45%
Monounsaturated Fat 13.2g
Polyunsaturated Fat 4.1g
Trans Fat 0.0g
Cholesterol 49mg 16%
Sodium 2143mg 89%
Potassium 1744mg 49%
Total Carbohydrate 58.6g 19%
Dietary Fiber 8.4g 33%
Sugars 12.2g
Protein 19.0g 38%

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Portuguese Chicken & Sausage

Recipe #346691 | 20 min | add private note

By: Blessed Bliss
Jan 5, 2009

This is a recipe originally by Rachael Ray as "Portuguese Chicken and Chorizo" in her book "30 Minute Meals 2". I'll be using this with my OAMC and will update it once tried/tested.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    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.
  2. 2
    While vegetables cook, brown chorizo in a small nonstick skillet over medium high heat.
  3. 3
    If your leftover chicken was frozen, defrost in microwave. If the leftovers were refrigerated, continue with recipe method as below.
  4. 4
    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.

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