Portuguese Chicken & Potatoes


Ingredients
8 skinless chicken thighs, bone-inKosher salt and freshly ground pepper1 cup all-purpose flour1/4 cup EVOO4 ounces chorizo, chopped1 1/2 pounds baby Yukon Gold potatoes, quartered2 tablespoons finely chopped fresh thyme3 to 4 cloves garlic, thinly sliced2 to 3 small stalks celery, sliced1 large bay leafFresno chile pepper, thinly sliced1 onion, chopped1/3 cup dry sherry1 cup chicken stock1 teaspoon grated lemon zest1 teaspoon grated orange zestOne 14-ounce can chunky crushed tomatoes1 teaspoon of sweet paprikaA couple handfuls fresh flat-leaf parsley, coarsely choppedPortuguese rolls
Preparation
  1. Sprinkle the chicken liberally with salt and pepper.
  2. Combine the flour and paprika in a large bowl, and then toss the chicken in the mixture to coat, shaking off the excess.
  3. Heat 3 tablespoons EVOO in a Dutch oven over medium-high heat.
  4. Brown the chicken, then remove to a large plate and add the remaining 1 tablespoon EVOO to the pot.
  5. Add the chourico and cook until browned; remove with the slotted spoon and add to the plate with the chicken.
  6. 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.
  7. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon.
  8. Stir in the stock, lemon and orange zests and tomatoes.
  9. Add the chourico and chicken back into the pot and simmer until the chicken is cooked through, about 10 minutes.
  10. Ladle the stew into shallow bowls.
  11. Sprinkle with the parsley and serve with the rolls for mopping up the sauce.

Cook's Note: The stew can be covered and refrigerated for a make-ahead meal. Reheat over medium heat.

Recipe & Photo Credit: Rachael Ray, foodnetwork.com

Preparation time 20 min
Cooking Time 35 min
Ready In 55 min
Level of DifficultyEasy
Servings4
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