Portuguese Chicken with Chorizo and Clams

Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: The Cops
TOTAL TIME: 1 hr 20 min
Prep: 25 min
Inactive Prep: 5 min
Cook: 50 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.
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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.

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4

Newest Ratings and Reviews

Read all 9 reviews

  • on August 12, 2013

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    Oh My Goodness! I love Chucks dishes already so I'm used to being blowed away but this one knocked me on my butt! If you like bland food this is not your dish. Amazing mix of flavors I made it with twice baked potatoes and grill asparagus. Crazy Good!

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  • on September 11, 2012

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    Absolutely amazing! This is a rustic restaurant style quality meal that's not too complicated to prepare. Everything goes very well together, I wouldn't change anything as some have suggested. I find that the red peppers and the chorizo just complement each other so well.

    One thing to note though is that once you put the kale and the clams in, cover the pan and place it on the stove. I made the mistake of putting the thing back in the oven and I couldn't get enough heat to open the clams. 8 mins on medium high on the stove and voilà, nature's little thermometers popped open.

    Incredible dish and will be making this one often. Thanks Chuck!

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  • on October 07, 2011

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    Awesome dish! Love the show and your recipes, Chuck!

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