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Portuguese Chicken



1/2 c flour
1/2 t garlic powder
1/2 t salt
1/2 t smoked paprika
1/2 t pepper
1/2 t thyme
1 4 lb chicken, cut in pieces, or I used 4 boneless skinless chicken breasts cut up
3T olive oil
1 lb ground chorizo
1 diced medium onion
2 c diced potatoes
2 peppers julienned (I used red and yellow)
1 15 oz can chopped tomatoes
1 head garlic, peeled and split into cloves
1 c mixed pitted green and black olives
1/4 c capers
1 c white wine or port or sherry
1 c chicken stock
1/2 c chopped flat leaf parsley or cilantro
Red pepper flakes to taste
1/2 t smoked paprika
1/2 chopped green onions
Salt and plenty of black pepper
2 c saffron or white rice, cooked
Fresh Parmesan shredded


Heat olive oil over medium high heat in your dutch french oven.Combine seasonings and flour in a zip lock bag. Add cut up chicken pieces and coat well with flour mixture. When the oil is hot, add the chicken and sear until golden brown on each side. Remove chicken from skillet when brown (It is best to do this in two batches as crowded chicken takes longer to brown.)

Add chorizo and brown while breaking up. Add onions, potatoes and peppers. Cook for bout 2 minutes, stirring a bit. Add tomatoes, shallots, garlic, olives and capers. Season with salt and pepper, smoked paprika. Stir in wine or port or sherry, chicken broth, parsley or cilantro and capers. Add back chicken.

Bring liquid back to boil and reduce to a simmer. Cover and simmer the chicken and vegetables about 45 minutes.

Add crushed red pepper flakes and chopped green onions. Test for seasonings.

Mound the rice in center of plate. Arrange chicken around rice. Garnish with cheese. Serve with good bread for dipping.