MexicoKaren
Joyfully Retired
PORTUGUESE CHICKEN, SAUSAGE AND SHRIMP
8 strips of good bacon
4 large sausage links (I used Argentine chorizo – you could use andouille, kielbasa, Italian, your choice)
6 chicken thighs
6 chicken legs
1.5 cups chopped onions
½ cup sliced scallions
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
6 large garlic cloves, chopped
1 TBS dried oregano
2 tsp dried thyme
3 TBS paprika (I used Hungarian hot paprika – you could also used smoked)
1 28-ounce can diced tomatoes with juices
1 and ½ cups chicken broth
1 cup dry white wine
EVOO
3/4 cup whole pimiento-stuffed green olives
1 pound uncooked shrimp (as large as you can afford), peeled and deveined
½ cup chopped flat leaf parsley
In a large,heavy skillet or Dutch oven, cook bacon strips until done, set aside and crumble when cool. Sauté sausage in bacon drippings over medium heat until brown, about 4 minutes. Transfer to large bowl, and cut into 1 inch slices when cool. Sprinkle chicken with salt and pepper. Add EVOO if necessary and brown chicken in batches. Transfer chicken to bowl with sausage.
Add onions, garlic, shallots and bell peppers to pot; sauté until golden brown, about 5 minutes. Add garlic, oregano, thyme and paprika; sauté 2 minutes. Deglaze pan with white wine for about 3 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with juices and chicken broth. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 30 minutes.
Uncover pot. Add olives and crumbled bacon. Simmer until chicken is very tender and liquid is reduced to sauce consistency, about 40 more minutes.
Add raw shrimp and simmer just until cooked through, about 5 minutes longer. Season to taste with salt and pepper. Garnish with parsley. (Stew can be prepared 1 day ahead. Refrigerate until cold, then cover tightly and refrigerate. Before serving, rewarm over medium-low heat.) Good served with rice.
8 strips of good bacon
4 large sausage links (I used Argentine chorizo – you could use andouille, kielbasa, Italian, your choice)
6 chicken thighs
6 chicken legs
1.5 cups chopped onions
½ cup sliced scallions
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
6 large garlic cloves, chopped
1 TBS dried oregano
2 tsp dried thyme
3 TBS paprika (I used Hungarian hot paprika – you could also used smoked)
1 28-ounce can diced tomatoes with juices
1 and ½ cups chicken broth
1 cup dry white wine
EVOO
3/4 cup whole pimiento-stuffed green olives
1 pound uncooked shrimp (as large as you can afford), peeled and deveined
½ cup chopped flat leaf parsley
In a large,heavy skillet or Dutch oven, cook bacon strips until done, set aside and crumble when cool. Sauté sausage in bacon drippings over medium heat until brown, about 4 minutes. Transfer to large bowl, and cut into 1 inch slices when cool. Sprinkle chicken with salt and pepper. Add EVOO if necessary and brown chicken in batches. Transfer chicken to bowl with sausage.
Add onions, garlic, shallots and bell peppers to pot; sauté until golden brown, about 5 minutes. Add garlic, oregano, thyme and paprika; sauté 2 minutes. Deglaze pan with white wine for about 3 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with juices and chicken broth. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 30 minutes.
Uncover pot. Add olives and crumbled bacon. Simmer until chicken is very tender and liquid is reduced to sauce consistency, about 40 more minutes.
Add raw shrimp and simmer just until cooked through, about 5 minutes longer. Season to taste with salt and pepper. Garnish with parsley. (Stew can be prepared 1 day ahead. Refrigerate until cold, then cover tightly and refrigerate. Before serving, rewarm over medium-low heat.) Good served with rice.
