Portuguese Chicken and Rice
Created by Candida on May 8, 2012
- Servings: 4
- Prep Time: 25m
- Cook Time: 40m
- Recipe #7429
Ingredients
- 1 pound linquica sausage links (use Portuguese linguice, sliced thin about 1 pound)
- 2 1/2 pounds chicken thighs (uncooked, or pieces of choice)
- Olive oil
- Salt and pepper
- 2 medium onions, chopped
- 4 garlic cloves, chopped (I don't like to mince them finely I prefer roughly chopped)
- 1 cup dry white rice
- 1/8 teaspoon crushed dry pepper flakes
- 1/4 cup fresh parsley, choppe
- 6 to 8 large olives (brined green pitted olives, sliced, about 1/2 cup)
- 1 3/4 cups chicken broth
How to Make
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Step 1: In large Dutch oven, brown sausage and onion in olive oil about 5 minutes. Add in chopped garlic, cook for 2 minutes. Remove to bowl. In same Dutch oven brown chicken on both sides, around 3 or 4 minutes a side or until well browned, adding more oil if you need. Remove chicken to a plate.
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Step 2: To Dutch oven add in then mix rice, broth, dry pepper flakes, parsley and olives. Stir in sausage and onion mixture. Arrange chicken pieces on top. Generously season with salt and pepper. Cover and bake 30 minutes at 375 degrees; remove cover and bake 10 minutes longer to absorb broth.
Nutritional Facts
- Serving Size: 1 (605.4 g)
- Calories 1113.2
- Total Fat - 72 g
- Saturated Fat - 19.3 g
- Cholesterol - 389.8 mg
- Sodium - 2050.6 mg
- Total Carbohydrate - 38.4 g
- Dietary Fiber - 1.4 g
- Sugars - 2.5 g
- Protein - 73.8 g
- Calcium - 85 mg
- Iron - 5.6 mg
- Vitamin C - 10.3 mg
- Thiamin - 1.4 mg