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For this delicious Portuguese dish, chicken is slowly stewed in tomatoes and herbs until so tender it’ll practically fall off the bone.
1 medium sweet yellow or white onion
2 cloves garlic
2 Tbsp olive oil
14.5-ounce can whole peeled tomatoes
1 red bell pepper
1 bay leaf
1/2 tbsp paprika
1/2 cup dry white wine
1 cut-up chicken
3 cups water
1 cup rice
1 tbsp chopped parsley
Peel and chop the onions; peel and mince the garlic. Cook them in the olive oil in a heavy dutch oven until translucent.
Chop the tomatoes and the pepper, and put them and their juice into the dutch oven with the bay leaf and paprika. Cover tightly and simmer over low heat for 5 or 10 minutes.
Pour in the wine, add the chicken pieces and the water, bring back to a boil, cover, and simmer for 20 minutes.
Add salt and pepper to taste. Cover, simmer for 20 minutes or until it is well cooked.
Garnish with parsley and olives.