Portuguese One Pot Chicken and Potatoes

TOTAL TIME: 55 min
Prep: 20 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 8 skinless chicken thighs, bone-in
  • Kosher salt and freshly ground pepper
  • 1 cup all-purpose flour
  • 2 tablespoons sweet paprika
  • 1/4 cup EVOO
  • 4 ounces chorizo, chopped
  • 1 1/2 pounds baby Yukon Gold potatoes, quartered
  • 2 tablespoons finely chopped fresh thyme
  • 3 to 4 cloves garlic, thinly sliced
  • 2 to 3 small stalks celery, sliced
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Directions

Sprinkle the chicken liberally with salt and pepper. Combine the flour and paprika in a large bowl, and then toss the chicken in the mixture to coat, shaking off the excess.

Heat 3 tablespoons EVOO in a Dutch oven over medium-high heat. Brown the chicken, then remove to a large plate and add the remaining 1 tablespoon EVOO to the pot. Add the chorizo and cook until browned; remove with the slotted spoon and add to the plate with the chicken. Add the potatoes, thyme, garlic, celery, bay leaf, chile peppers and onions to the pot, partially cover and cook until softened, 7 to 8 minutes, stirring occasionally. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, lemon and orange zests and tomatoes. Slide the chorizo and chicken back into the pot and simmer until the chicken is cooked through, about 10 minutes.

Ladle the stew into shallow bowls. Sprinkle with the parsley and serve with the rolls for mopping up the sauce.

Cook's Note: The stew can be covered and refrigerated for a make-ahead meal. Reheat over medium heat.

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4

Newest Ratings and Reviews

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  • on February 16, 2014

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    This was OK, but not spectacular. It is one of those dishes that needs to braise or have additional savory/deep elements added to achieve a stronger depth of flavor. Otherwise, it's a bit bland. I added tomato paste, red wine, some roasted red peppers and black olives.

    The cooking time given didn't give sufficient time for the potatoes to soften. We chose to simmer for an additional 30 min to deepen the flavor.

    We might make this again, but there are other dishes that seem more tempting.

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  • on February 03, 2014

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    Another home run! If my child won't eat it, it doesn't make it into the rotation. He ate pretty his whole bowl and said it was ok to eat left overs later this. Thanks for the permission??? I'd probably add more chorizo, I LOVE Chorizo! Plus I'd probably add more tomatos, but otherwise, so yummy!

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  • on June 22, 2013

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    I always like to make things as written before I experiment, but sometimes you make do with what you have! I substituted 2 cups of pinot noir for the sherry and chicken stock, because I had neither sherry, chicken stock, nor the standard substitute of dry white wine. I also added carrot for extra veg, and I chopped up the celery leaves instead of parsley... and it still tasted fantastic. Super simple, super quick, super delicious. Definitely being made again.

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