Portuguese style chicken and potato stew – a detailed recipe cooking. 
Time: 55 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 boneless chicken thighs with bones
- 110 gr. chopped sausage chorizo
- 700 gr. quarter sliced Yukon potatoes gold
- 1 thinly sliced chilli fresno
- 1 can (400 gr.) Pulp of tomatoes with slices
- Salt and ground black pepper
- 1 tbsp. wheat flour
- 2 tbsp. l sweet paprika
- 1/4 Art. extra virgin olive oil
- 2 tbsp. l finely chopped fresh thyme
- 3-4 cloves of garlic cloves
- 2 – 3 sliced small celery stalks
- 1 large bay leaf
- 1 chopped onion
- 1/3 Art. dry sherry
- 1 tbsp. chicken broth
- 1 tsp grated lemon peel
- 1 tsp grated orange zest
- A pair of handfuls of coarsely chopped fresh parsley
- 4 portuguese buns
Recipes with similar ingredients: chicken thighs, chorizo sausage, yellow potatoes, celery, chili peppers, tomatoes, paprika, thyme, onions, garlic, bay leaf, sherry, lemon zest, bread white, parsley
Recipe preparation:
- Well salt and pepper the chicken. In a large bowl, mix flour and paprika and fully pan the chicken in this mixture, shaking off excess. In a roasting pan over medium heat, heat 3 Art. l olive oil. Sauté chicken, shift to large a plate.
- Add the remaining tablespoon of olive oil to the pan. Put the chorizo and brown, transfer the slotted spoon to a plate with chicken. Put potatoes, thyme, garlic, celery in a pan, bay leaves, chili peppers and onions. Cover the frypot loosely and cook until soft, stirring occasionally, 7-8 minutes.
- Dessert the pan with sherry, stirring and scraping from the bottom toasted slices with a wooden spoon. Add the broth, zest lemon and orange and tomatoes. Put the chorizo in the pan again and Chicken and simmer until chicken is cooked, about 10 minutes. into shallow bowls. Sprinkle with parsley and serve with buns, to collect them sauce.
