Frango português braseado com chouriço

Ingredientes

• For the Portguese Chicken with Chorizo
• 6–8 chicken pieces (thighs, legs and wings)
• salt and freshly milled pepper
• 1 tsp (5 ml) paprika
• 1/2 C (125 ml) flour, for dusting
• olive oil, for frying
• 6 pickling onions, peeled
• 3 cloves garlic, crushed
• 2 red chillies, seeded and left whole
• 2 small red peppers, seeded and quartered
• 100 g chorizo, thinly sliced
• 2 bay leaves
• 4 sprigs thyme
• 60 g green olives, pitted
• 1 1/2 C (375 ml) white wine
• 1/2 C (125 ml) chicken stock
• handful of parsley, roughly chopped

Modo de preparo

1. 1

   To Make the Portuguese Chicken

2. 2

   Season the chicken with salt, pepper and paprika then lightly dust with the flour. Shake off any excess flour.

3. 3

   Heat a little olive oil in a heavy-based saucepan and brown the chicken. Remove from the saucepan and keep to one side.

4. 4

   Heat a little extra olive oil in the same saucepan and gently sauté the onions, garlic, chillies, red peppers, chorizo, bay leaves and thyme for about 5 minutes, or until the onions have browned and the chorizo begins to release its oil.

5. 5

   Return the chicken pieces to the saucepan and add the olives, white wine and chicken stock. Season with salt and pepper to taste.

6. 6

   Cover with a lid and leave to simmer gently for about 1½ hours, or until the chicken is tender and falls off the bone.

7. 7

   Garnish with chopped parsley and serve immediately with crusty bread to help mop up the sauce.