Rustic Portuguese Chicken Stew #SundaySupper</span>
Author: www.familyfoodierecipes.com
Prep time: 20 mins
Cook time: 1 hour 10 mins
Total time: 1 hour 30 mins
Ingredients
  • 4 tablespoons olive oil
  • 6 chicken thighs
  • 1 small chorizo link, sliced into thin rounds
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups baby carrots
  • 3 pounds fingerling potatoes, washed and scrubbed or 10 yukon gold potatoes cut into quarters
  • 6 oz can tomato sauce
  • 3 cups chicken broth
  • 3 bay leaves
  • 2 tablespoons paprika
  • 1 tablespoon rosemary, chopped fine
  • salt and pepper to taste
  • additional rosemary to garnish
Instructions
  1. Sprinkle the chicken thighs with salt and pepper.
  2. Heat 4 tablespoons olive oil in a Dutch oven over medium-high heat.
  3. Brown the chicken on all sides.
  4. Remove to a plate when well browned.
  5. Add the chorizo and cook until crisp.
  6. Add the onion, garlic, carrots and potatoes to the dutch oven and cook until softened, 7 to 8 minutes, stirring occasionally.
  7. Add tomato sauce, chicken broth, bay leaves, rosemary and the cooked chicken to the pot.
  8. Cover and simmer on low for approximately 1 hour.
  9. Serve immediately with crusty bread.
  10. This can also be made ahead and reheats perfectly the following night.
Recipe by Family Foodie at https://familyfoodierecipes.com/rustic-portuguese-chicken-stew-sundaysupper/