Recipes
Portuguese Chicken and Rice with Chourico
David Machado and this recipe are featured on the PBS web site "The Meaning of Food".
1 — 3.5 lb chicken cut in pieces (legs, thighs, breast etc.)
½ cup — olive oil
1 — large yellow onion sliced
1 — red bell pepper julienne
1 — yellow bell pepper julienne
3 — large garlic cloves minced
1 lb — Portuguese or Spanish sausage cut in 1” lengths
16 oz can — plum tomatoes
1 tbl — Hungarian paprika
6 — bay leaves
2 cups — California long grain rice
½ cup — white wine
3 cups — home made chicken stock
2 tsp — kosher salt
1 tsp — black pepper
1 bunch — Italian parsley chopped
Heat the olive oil in a heavy Dutch oven and carefully brown all of the well seasoned (salt and pepper) chicken pieces. This should take about 6 to 8 minutes.
Add the onion, peppers and garlic and continue to cook for an additional 5 minutes.
Add the rice and incorporate well with the vegetables and oil and cook for a few minutes. Add the paprika and salt. Stir in.
Add the wine and reduce for a few minutes. Add the tomatoes, chicken stock and bay leaves and bring the mixture to a gentle simmer.
Place covered with a lid or foil in a 375 degree oven for 30 minutes. Garnish with chopped parsley.
Serve with a Portuguese Vinho Verde.
