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Portuguese Chicken And Vegetable Stew is an irresistible recipe that you simply can't resist. Try this Portuguese Chicken And Vegetable Stew; I am sure you will have a huge fan following for this one!
  Chickens 2 , cut into serving size pieces
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Olive oil/Vegetable oil 2 Tablespoon
  Butter 8 Tablespoon (Adjust Quantity As Needed)
  White boiling onions 1⁄2 Pound, peeled and parboiled (Small Size)
  Chopped onion 2 Cup (32 tbs)
  Garlic 2 Clove (10 gm), peeled and minced
  Shallots 2 , peeled and minced
  Medium mushrooms 3⁄4 Pound, cleaned and quartered
  Ham 1⁄4 Pound
  White potatoes 2 Pound, peeled and parboiled (Small Size)
  Tomatoes 2 Medium, cut into wedges
  Whiskey 1 Cup (16 tbs)
  Dry white wine 1 Cup (16 tbs)
  Chicken stock 1 Cup (16 tbs)
  Chopped fresh parsley 3 Tablespoon
  Dried oregano 1 Teaspoon
  Port wine 1⁄2 Cup (8 tbs)

Rinse the chicken well and pat dry.
Sprinkle with a mixture of the salt and pepper.
Place a large frying pan over medium-high heat.
Add the olive oil and 2 tablespoons butter.
When oil and butter are hot, fry batches of chicken until golden brown but not necessarily cooked through.
This should take about 20 minutes.
Drain and place chicken and parboiled onions in a large casserole, preferably earthenware.
Clean the frying pan and place it back on the stove over medium-high heat.
Add three tablespoons butter.
When hot, saute the chopped onions, garlic, and shallots 8 to 10 minutes, until onions are soft.
Add to the casserole.
Melt an additional tablespoon butter in the pan and toss in the mushrooms.
Saute 1 to 2 minutes to glaze and soften the mushrooms.
Add to the casserole.
Melt another tablespoon butter in the pan and saute the ham several minutes, until lightly browned.
Remove, dice the meat, and add to the casserole.
Saute the potatoes, quartered if necessary, until golden brown, adding more butter if the pan is dry.
When potatoes are brown, add them to the casserole.
Finally, top the casserole with tomato wedges.
Pour the whiskey into the hot frying pan; stir and scrape the pan bottom well.
Boil the whiskey about 1 minute to cook out the alcohol.
Pour in the wine, then the chicken stock, parsley, and oregano.
Simmer mixture 1 or 2 minutes to blend the flavors, then pour it into the casserole.
Cover and bake the dish in a 375-degree oven at least 1 1/2 hours, until chicken is fork tender and the broth is rich in flavor.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 9751 Calories from Fat 5296

% Daily Value*

Total Fat 590 g908.3%

Saturated Fat 198 g989.8%

Trans Fat 0 g

Cholesterol 2593.3 mg864.4%

Sodium 6577.5 mg274.1%

Total Carbohydrates 263 g87.6%

Dietary Fiber 41.3 g165.3%

Sugars 53.8 g

Protein 628 g1256.2%

Vitamin A 281.4% Vitamin C 625.9%

Calcium 84% Iron 242.2%

*Based on a 2000 Calorie diet

Portuguese Chicken And Vegetable Stew Recipe