Real African Dishes: [MC-AllEthnic-Recipes] Slow Cooker Portugese Chicken

Wednesday, March 14, 2012

[MC-AllEthnic-Recipes] Slow Cooker Portugese Chicken - 16g Carbohydrate; 2g Dietary Fiber

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* Exported from MasterCook *

Slow Cooker Portugese Chicken

Recipe By :Martha Rose Shulman
Serving Size : 9 Preparation Time :0:00
Categories : Fowl/Poultry LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup flour
1 tablespoon Adobo seasoning -- (Goya brand at my local supermarket)
1 whole chicken -- cut up and skinned
vegetable oil
1 pound fresh chorizo
1 onion -- diced
1 green pepper -- chopped
6 cloves garlic -- chopped
1 Pinch cloves
1 pinch red pepper flakes
1 small can diced tomatoes
1 small can chicken broth
1 cup white wine
1/2 cup snipped parsley leaves
2 diced potatoes
1 cup sliced green olives
salt and black pepper -- to taste
To serve: -- cooked white rice

Toss the chicken in the seasoned flour (mixed with the Adobo seasoning),
ensuring the pieces are well coated.

Heat oil in a large cast iron skillet over medium heat.

When the oil is hot, add the chicken and cook til golden brown on each
side. Remove chicken and place in slow cooker. Remove a little cooking oil
and set aside.

Add the chorizo to the skillet and cook til browned. Add the onions and
green pepper. Cook a few minutes. Add the garlic and cook for a few
seconds. Stir in spices. Add tomatoes, broth and wine and stir, ensuring
that bottom is scraped to loosen browned bits.

Pour chorizo mixture over chicken in slow cooker.

Cook on high 3 hours or low 6 hours.

Remove chicken pieces and discard any skin, bones and gristle. Add
potatoes and olives and cook 1 hour more. Return shredded chicken to
cooker with parsley and heat through. Taste and adjust as desired.

Serve chicken and sauce atop rice.

If you prefer a thicker sauce (gravy) use reserved oil and any remaining
flour mixture and make a roux to stir into the cooker at the end.

Serves 8 to 10

Cuisine:
"Iberian"
Source:
"By Shannon Wendt, Flint Cooking Examiner"
S(Formatted by Chupa Babi):
"March 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 689 Calories; 47g Fat (64.0%
calories from fat); 43g Protein; 16g Carbohydrate; 2g Dietary Fiber; 195mg
Cholesterol; 962mg Sodium. Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 1/2
Vegetable; 0 Fruit; 6 Fat.

Nutr. Assoc. : 0 0 0 0 2691 0 0 0 0 0 0 0 0 20067 0 678 0 0