Recipe by Stacky5
This sounds so good! Recipe courtesy of RecipeSecrets.com. Posted for Zaar World Tour II for the South European (Mediterranian) region.
Top Review by maubee
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 â€“ chewy yet melt in your mouth â€“ and add sweetness. This went right into my tried and true recipe list.
- 4 potatoes, such as russets, peeled, and cut into quarters
- 4 carrots, peeled, and cut into large pieces on a diagonal
- 3 celery ribs, cut large pieces on an angle
- 1 large onion, cut large chunks
- 1 cup dry white wine
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 2 cups chicken broth
- 3⁄4 lb chorizo sausage, cut into 1 1/2-inch slices on an angle
- 4 cooked boneless skinless chicken breasts, leftover (preferably poached)
- 1 cup tomato sauce
- 1⁄4 cup flat leaf parsley, chopped
- crusty Portuguese bread or other chewy farm bread, for passing at table
Directions See How It's Made
- 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.