Recipe courtesy of Chuck Hughes
Portuguese Chicken with Chorizo and Clams
Total:
1 hr 20 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 20 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 red peppers, halved and seeded
  • 4 chicken legs (thighs and drumsticks)
  • 1 tablespoon smoked paprika
  • 1 tablespoon paprika
  • 1 pound/450g chorizo, sliced
  • Salt and freshly ground black pepper
  • 2 tablespoons canola oil
  • 2 Yukon gold potatoes, diced
  • 1 medium-size onion, halved and sliced
  • 2 cloves garlic, smashed
  • 15 to 20 clams
  • 2 kale leaves, chopped with stems julienned
  • 1/4 cup chopped fresh parsley, for garnish
  • 1/4 cup chopped fresh chives, for garnish
  • Olive oil, for drizzling and garnish
  • Serving suggestion: Crusty Portuguese bread.

Directions

Heat the oven to broil and place the red peppers, skin-side up on a baking sheet for approximately 10 minutes or until all the skin is blackened. Remove the red peppers from the oven and place them in an airtight container or bowl covered in plastic wrap to sweat and cool for 5 minutes. Cook's Note: The skin will then be easy to peel off. Reduce the heat of the oven to 350 degrees F. Meanwhile, place the chicken in a bowl and add the smoked paprika, paprika, chorizo, salt, pepper and mix well. In a pan, heat the canola oil on high heat. Add the chicken and fry until crispy on all sides, about 3 to 4 minutes. Add the chorizo and do the same for another 2 minutes. Add the potatoes and onions and stir. Slice the skinless, roasted red peppers into long strips and add to the pan, along with all the juices. Place the smashed garlic on top of the chicken and season with salt and pepper. Put the pan in the oven for approximately 25 minutes, or until the chicken is fork tender. Remove from oven. Add the clams and kale. Cook for another 10 minutes. Remove and plate, garnishing with fresh parsley, chives, a drizzle of olive oil and some crusty (Portuguese) bread on the side. Cook's Note: Chorizo can be replaced by bacon cut in pieces. Kale can be replaced by baby spinach.

IDEAS YOU'LL LOVE

Portuguese Roasted Chicken

Recipe courtesy of Romados

Portuguese One Pot Chicken and Potatoes

Recipe courtesy of Rachael Ray

Portuguese Pizza

Portuguese Fish Stew

Recipe courtesy of Clarissa Dickson Wright

Portuguese Boiled Dinner

Recipe courtesy of Emeril Lagasse

Portuguese Custard Tarts

Recipe courtesy of William Granger

Portuguese Fish Stew

Recipe courtesy of Clarissa Dickson Wright

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Luke Nguyen's France

7:30am | 6:30c

Luke Nguyen's France

8:30am | 7:30c

Luke Nguyen's France

9:30am | 8:30c

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Great Food Truck Rally

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here