Total Time
Prep 20 mins
Cook 35 mins

This sounds so good! Recipe courtesy of Posted for Zaar World Tour II for the South European (Mediterranian) region.

Ingredients Nutrition


  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.
  5. Ladle Portuguese Chicken into shallow bowls and garnish with parsley. Serve with crusty bread for dipping.


Most Helpful

This is virtually identical to a Rachel Ray recipe I tried (only the leftover chicken ingredient and handling is different - she calls for fresh poached, then sliced). It's delicious! Like a stew/soup. The chorizo (I used spicy and it wasn't overwhelming) melts into the sauce adding flavor and savoriness. The onions get to a wonderful texture – chewy yet melt in your mouth – and add sweetness. This went right into my tried and true recipe list.

maubee May 06, 2009

Hi stacky I was searching for a different poultly dish, and since i'm portuguese I decided to try it out. Just left out the celery, didn't have any at hand, and also added in presunto cut into squares. It was what i'd say, a hearty meal!!! Thank-you for sharing this receipe.

Mia #3 September 28, 2008

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