Portuguese Chicken & Sausage |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
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 1 cup 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 |
Directions:
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. While vegetables cook, brown chorizo in a small nonstick skillet over medium high heat.
3. If your leftover chicken was frozen, defrost in microwave. If the leftovers were refrigerated, continue with recipe method as below.
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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