Portuguese One Pot Chicken and Potatoes Recipe

Name: Portuguese One Pot Chicken and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 large bay leaf; 1 Fresno chile pepper, thinly sliced; 1 onion, chopped; 1/3 cup dry sherry; 1 cup chicken stock; 1 teaspoon grated lemon zest; 1 teaspoon grated orange zest; One 14-ounce can chunky crushed tomatoes; A couple handfuls fresh flat-leaf parsley, coarsely chopped; 4 Portuguese rolls

Servings: persons

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
1 large bay leaf
1 Fresno chile pepper, thinly sliced
1 onion, chopped
1/3 cup dry sherry
1 cup chicken stock
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
One 14-ounce can chunky crushed tomatoes
A couple handfuls fresh flat-leaf parsley, coarsely chopped
4 Portuguese rolls

1
Sprinkle the chicken liberally with salt and pepper.
2
Combine the flour and paprika in a large bowl, and then toss the chicken in the mixture to coat, shaking off the excess.
3
Heat 3 tablespoons EVOO in a Dutch oven over medium-high heat.
4
Brown the chicken, then remove to a large plate and add the remaining 1 tablespoon EVOO to the pot.
5
Add the chorizo and cook until browned; remove with the slotted spoon and add to the plate with the chicken.
6
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.
7
Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon.
8
Stir in the stock, lemon and orange zests and tomatoes.
9
Slide the chorizo and chicken back into the pot and simmer until the chicken is cooked through, about 10 minutes.
10
Ladle the stew into shallow bowls.
11
Sprinkle with the parsley and serve with the rolls for mopping up the sauce.
12
Cook's Note: The stew can be covered and refrigerated for a make-ahead meal.
13
Reheat over medium heat.

860

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 8 skinless chicken thighs, bone-in, Kosher salt and freshly ground pepper, 1 cup all-purpose flour, 2 tablespoons sweet paprika, and more.

Yes, Portuguese One Pot Chicken and Potatoes falls under the Meat & Poultry 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.

Portuguese One Pot Chicken and Potatoes

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