This is our first recipe we are sharing with you for 2016 and it comes from familyfoodie.com
Isabel Laessig is the owner of this food blog and she is passionate about family and believes 2016 should be a year where we forget about the getting slim and focus on what matters most… Family.
She writes, “I am sharing a super easy Portuguese recipe that my family loves. It is one of those one pot recipes that can be made for Sunday Supper and reheated for a quick Weekday Supper meal. I thought it was appropriate for this month’s Sunday Supper pledge because it is a no frills kind of meal that is packed with flavor.”
Here it is her Rustic Portuguese Chicken Stew:
- 4 tablespoons olive oil
- 6 chicken thighs
- 1 small chorizo link, sliced into thin rounds
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups baby carrots
- 3 pounds fingerling potatoes, washed and scrubbed or 10 yukon gold potatoes cut into quarters
- 6 oz can tomato sauce
- 3 cups chicken broth
- 3 bay leaves
- 2 tablespoons paprika
- 1 tablespoon rosemary, chopped fine
- salt and pepper to taste
- additional rosemary to garnish
- Sprinkle the chicken thighs with salt and pepper.
- Heat 4 tablespoons olive oil in a Dutch oven over medium-high heat.
- Brown the chicken on all sides.
- Remove to a plate when well browned.
- Add the chorizo and cook until crisp.
- Add the onion, garlic, carrots and potatoes to the dutch oven and cook until softened, 7 to 8 minutes, stirring occasionally.
- Add tomato sauce, chicken broth, bay leaves, rosemary and the cooked chicken to the pot.
- Cover and simmer on low for approximately 1 hour.
- Serve immediately with crusty bread.
- This can also be made ahead and reheats perfectly the following night.
Check out: familyfoodie.com for the original article by Isabel Laessig