Braised Portuguese Chicken with Chorizo

A delectable Portuguese dish that'll sings with traditional flavour.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1To Make the Portuguese Chicken
2. 2Season the chicken with salt, pepper and paprika then lightly dust with the flour. Shake off any excess flour.
3. 3Heat a little olive oil in a heavy-based saucepan and brown the chicken. Remove from the saucepan and keep to one side.
4. 4Heat 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. 5Return the chicken pieces to the saucepan and add the olives, white wine and chicken stock. Season with salt and pepper to taste.
6. 6Cover with a lid and leave to simmer gently for about 1½ hours, or until the chicken is tender and falls off the bone.
7. 7Garnish with chopped parsley and serve immediately with crusty bread to help mop up the sauce.