Portuguese Chicken & Sausage Recipe #346691
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.
20 min |
SERVES 4
- 4 potatoes, peeled and cut into quarters
- 4 carrots, peeled and cut into pieces
- 3 celery ribs, cut into pieces
- 1 large onion, cut into chunks or rings
- 1 cup dry white wine or chicken broth
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 2 cups chicken broth
- 3/4 lb sausage, cut into slices (can use chorizo, andouille, or smoked sausages)
- 1 cup tomato sauce
- 4 pieces chicken, poached and sliced into 1 inch strips
- 1/4 cup flat leaf parsley, shopped
- 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.
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5 stars