Hilda's Portuguese Stewed Chicken Recipe

Name: Hilda's Portuguese Stewed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; Essence, recipe follows; 1 whole chicken, about 4 pounds, cut into 8 pieces; 3 tablespoons olive oil; 1 pound chorizo, cut on the bias in 2-inch pieces; 1 medium onion, diced; 2 cups diced potatoes; 1 red pepper, julienned; 1 yellow pepper, julienned; 2 cups chopped tomatoes, peeled and seeded; 2 tablespoons minced shallots; 1 head garlic, skin removed and cloves left whole; 1 cup pitted kalamata olives, sliced; 1 cup white wine; 1 cup chicken stock; 1/2 cup finely chopped parsley leaves; Pinch crushed red pepper flakes; 1/2 cup sliced green onions; Salt and black pepper; 2 cups white rice, cooked, hot; Freshly grated Parmesan, for garnish; Chives, for garnish; Small loaf crusty bread, for serving

Servings: persons

1/2 cup all-purpose flour
Essence, recipe follows
1 whole chicken, about 4 pounds, cut into 8 pieces
3 tablespoons olive oil
1 pound chorizo, cut on the bias in 2-inch pieces
1 medium onion, diced
2 cups diced potatoes
1 red pepper, julienned
1 yellow pepper, julienned
2 cups chopped tomatoes, peeled and seeded
2 tablespoons minced shallots
1 head garlic, skin removed and cloves left whole
1 cup pitted kalamata olives, sliced
1 cup white wine
1 cup chicken stock
1/2 cup finely chopped parsley leaves
Pinch crushed red pepper flakes
1/2 cup sliced green onions
Salt and black pepper
2 cups white rice, cooked, hot
Freshly grated Parmesan, for garnish
Chives, for garnish
Small loaf crusty bread, for serving

1
["Season the flour with Essence.", "Toss the chicken in the seasoned flour.", "Heat the olive oil in a large cast iron skillet, over medium-high heat.", "When the oil is hot, add the chicken and sear until golden brown on all sides, about 4 to 6 minutes on each side.", "Remove the chicken from the skillet and set aside.", "Add the chorizo to the skillet and cook until browned on both sides.", "Add the onions, potatoes, and peppers.", "Cook the vegetables for 2 minutes, stirring occasionally to prevent sticking.", "Add the tomatoes, shallots, garlic cloves, and olives.", "Season the vegetables with Essence.", "Stir in the white wine, chicken broth, and parsley and return the browned chicken to the skillet.", "Bring the liquid up to a boil and reduce to a simmer.", "Cover and simmer the chicken and vegetables for about 45 minutes or until the chicken falls off the bone.", "Add the crushed red pepper flakes and green onions.", "Adjust the seasonings with salt and pepper.", "Mound the rice in the center of the bowl.", "Arrange the stewed chicken around the rice.", "Garnish with freshly grated cheese, chives and Essence.", "Always serve with crusty bread.", "2 1/2 tablespoons paprika", "2 tablespoons salt", "2 tablespoons garlic powder", "1 tablespoon black pepper", "1 tablespoon onion powder", "1 tablespoon cayenne pepper", "1 tablespoon dried oregano", "1 tablespoon dried thyme", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

1086

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/2 cup all-purpose flour, Essence, recipe follows, 1 whole chicken, about 4 pounds, cut into 8 pieces, 3 tablespoons olive oil, and more.

Yes, Hilda's Portuguese Stewed Chicken falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hilda's Portuguese Stewed Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions