Taste Of Portugal Special Recipe

Name: Taste of Portugals Taste Of Portugal Special Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 4 cloves Garlic cloves; 0.5 cups Olive oil; 2 tbs White wine vinegar; 2 tsp Paprika; 1 tsp Oregano; 1 tsp Salt; 0.5 tsp Black pepper; 4 pieces Chicken thighs, skinless; 200 grams Chorizo sausage, sliced; 1 piece Bell pepper, chopped; 1 piece Onion, chopped; 400 grams Tomatoes, diced; 1 cups Chicken broth; 2 leaves Bay leaves; 2 tbs Fresh parsley, chopped

Inspired by Taste of Portugal

Time1h

Serves4

A delightful blend of traditional Portuguese flavors.

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Ingredients

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Marinade

4 cloves Garlic cloves

1/2 cups olive oil

2 tbs White wine vinegar

2 tsp Watkins paprika

1 tsp Oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

Main Ingredients

4 pieces Chicken thighs, skinless

7.05 oz (200 grams) Chorizo sausage, sliced

1 piece Bell pepper, chopped

1 piece Onion, chopped

14 1/8 oz (400 grams) Tomatoes, diced

1 cups Chicken broth

2 leaves Bay leaves

2 tbs Fresh parsley, chopped

Method

Marinade Preparation

Prepare the Marinade

In a bowl, combine minced garlic, olive oil, white wine vinegar, paprika, oregano, salt, and black pepper. Mix well to create a smooth marinade.

Marinate the Chicken

Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Cooking

Sauté the Vegetables

In a large skillet over medium heat, add sliced chorizo sausage. Cook until lightly browned, about 3-4 minutes. Add chopped onion and bell pepper, and sauté until softened, about another 5 minutes.

Cook the Chicken

Remove the chicken from the marinade and place it in the skillet with the sautéed vegetables. Cook for 5 minutes on each side until golden brown.

Add the Sauce

Stir in diced tomatoes, chicken broth, and bay leaves. Bring to a simmer, cover, and reduce heat. Cook for 25-30 minutes, or until the chicken is fully cooked and tender.

Garnish and Serve

Remove from heat, discard bay leaves, and sprinkle with fresh parsley. Serve hot, optionally with crusty bread or rice.