Happy Monday Everyone!
It’s been a busy past couple of weeks. I’m officially all moved to New York and getting settled in. I want to be able to make recipes about every week now, and not have too much lag time in between! This next recipe is one from my Tia Gorette who lives in Idaho. Her son, Kevin, lives here in NYC and growing up, he was more of a brother to me than a cousin. I’m so happy that he lives here in NYC to have a little piece of home here. As I’m still in the process of moving into my own apartment, Kevin and his roommate and my friend Amela, were kind of enough to open up their home and kitchen to allow me to make this recipe at their place last night.
This recipe is very simple and makes for a great and delicious dinner for the family. I made this recipe differently than how my Tia Gorette would have made it for a couple of reasons. The first reason is that my former bosses in Baltimore gave me a beautiful Dutch Oven as a going-away gift. I used it to cook the chicken instead of in a pan. The second reason is that I didn’t get the exact measurements for all of the ingredients from my aunt, but with this type of recipe, it doesn’t have to be precise. The measurements I will write down here are what I figured out for myself, but you can add or take away based on what you like. I’m writing this recipe the way that my aunt makes it with an added blurb at the bottom as to how I made it last night for those of you who have a Dutch Oven or something similar.
Enjoy and hope everyone enjoys this beautiful week to come!
Yields: 4-6 servings
1 medium yellow onion, chopped fine
1 tablespoon olive oil
3 garlic cloves, minced
2 small tomatoes, diced
3 8-ounce cans tomato sauce
1 whole chicken, cut into pieces
2 linguiça or chorizo sausage links, sliced
2 large potatoes, cut into cubes
1 1/2 teaspoons paprika
1 1/2 teaspoons allspice
2 teaspoons pepper
2 teaspoons salt
1 cup white or red table wine
1 cup water
Note: You can buy the chicken parts separately that you’d like to use for this recipe. However, buying the whole bird is cheaper and you’ll find there’s a use for every part of the bird (i.e. carcass for chicken stock). If you’re timid of cutting up the whole bird yourself, like I initially was, request your local butcher to help you out or there are plenty of instructional videos online.
1) Preheat oven to 450°. In a large pot or Dutch Oven, lightly brown onion with olive oil over medium heat, five minutes. Add garlic, tomatoes, tomato sauce, and stir.
2) Add chicken, linguiça, potatoes and spices. Mix together until all well incorporated. Add wine and water, and bring to a boil.
3) Place in the oven and cook for 15 minutes. Lower temperature to 350° and cook for an additional 30 minutes until the chicken and potatoes are cooked all the way through.