This Portuguese chicken in a pot dinner is from Rachael Ray, modified by moi.
What could be easier than one pot cooking? Nothing, thats what. Except when your dog decides to run around the house getting sick in every hard to reach space you own while you’re trying to concentrate on cooking….but thats another post.
Winter lends itself to one pot dinners, with soul warming stews, stoups, soups and casseroles. And although our family has never been a big casserole crew, this one pot dinner seems to be a hit.
I’ll call it Figo Chicken, in honor of a friend of Beans~ you are immortalized Figo 🙂
- 8 chicken thighs
- 1/2 lb chorizo (spicy Portuguese sausage)
- 1 smoked ham hock
- Olive oil, 1-2 tblspns
- 20 baby potatoes, quartered
- 1 sweet yellow onion, diced
- 4-5 garlic cloves, peeled and crushed
- 1 small bunch of Kale, washed, trimmed and chopped
- 1 15oz can whole stewed tomatoes
- 1 8oz jar roasted red peppers, sliced
- 1 cup chicken stock
- Sweet smoked paprika
- Salt and pepper
- 1 bay leaf
- 1/2 cup red wine
- Handful of curly parsley, chopped for garnish
Season the chicken liberally with salt and pepper. Heat the olive oil in a dutch oven over medium-high heat. (make sure your dutch oven is larger than an 8 quart size, this makes ALOT of food). Add the chicken and brown for a few minutes; turn and season with paprika, brown on the opposite side and transfer to a plate.
Stir in the peppers and tomatoes. Add the chicken and stock, cover, lower the heat and cook the chicken through, about 25 minutes. Transfer the chicken to a plate. Thicken the sauce, uncovered, for 10 minutes, and pour over servings. Discard the bay leaf, garnish with the parsley and serve with the bread.