Posted on Monday, June 26, 2017 in Chicken Recipes

Portuguese Chicken and Rice with Chouriço Recipe

This Portuguese chicken and rice with chouriço (frango com arroz e chouriço) recipe makes a complete delicious meal.
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Views: 24610
Portuguese Chicken and Rice with Chouriço Recipe


Preparation timen/a
Cooking Timen/a
Ready In1 h 55 min
Level of DifficultyEasy
Servings4

Ingredients

2 tablespoons of extra-virgin olive oil4 links of fresh chouriço4 whole chicken legsSalt and freshly ground pepper2 garlic cloves, minced1 medium red onion, coarsely chopped1 red bell pepper, coarsely chopped1/2 teaspoon of ground turmeric1/4 cup of dry white wineOne 28-ounce can of whole tomatoes, drained and chopped6 cups of chicken stock1 1/2 cups of long-grain rice1 cup of frozen peas, thawed3 scallions, coarsely chopped2 tablespoons of chopped cilantro1 piri piri or jalapeño pepper, seeded and minced
2 tablespoons of extra-virgin olive oil4 links of fresh chouriço4 whole chicken legsSalt and freshly ground pepper2 garlic cloves, minced1 medium red onion, coarsely chopped1 red bell pepper, coarsely chopped1/2 teaspoon of ground turmeric1/4 cup of dry white wineOne 28-ounce can of whole tomatoes, drained and chopped6 cups of chicken stock1 1/2 cups of long-grain rice1 cup of frozen peas, thawed3 scallions, coarsely chopped2 tablespoons of chopped cilantro1 piri piri or jalapeño pepper, seeded and minced
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Preparation

  • In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add the chouriço, cover and cook over moderate heat, turning once, until richly browned and just cooked through, 10 minutes; transfer to a plate. Season the chicken legs with salt and pepper and add them to the casserole, skin side down. Cook over moderately high heat until browned, 5 minutes per side. Transfer the chicken to the plate with the chouriço.
  • Pour off all but 2 tablespoons of fat from the casserole. Add the garlic, onion and bell pepper and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the turmeric and cook, stirring, until fragrant, 30 seconds. Add the wine and boil over high heat until almost evaporated, 3 minutes. Add the chopped tomatoes and chicken stock and bring to a boil. Return the chouriço and chicken to the casserole along with any accumulated juices. Simmer over low heat until the chicken is cooked through, about 45 minutes.
  • In a medium saucepan, heat the remaining 1 tablespoon of olive oil. Add the rice and cook over moderate heat, stirring, until coated with oil. Stir in 5 cups of the chicken cooking liquid into the rice. Cover partially and cook over moderately low heat, stirring often, until the rice is just tender and has absorbed most of the cooking liquid, about 25 minutes. Stir in the peas, scallions, cilantro and piri piri or jalapeño and warm over low heat. Season with salt and pepper.
  • Cut each chouriço link into 3 pieces and return them to the casserole. Gently reheat the chicken and chouriço. Spoon the rice onto large plates and top with the chouriço pieces and chicken. Spoon some of the remaining cooking liquid on top and serve.
  • Enjoy!
Recipe & Photo Credit: foodandwine.com

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