Bon Appetit/September 2002

Portuguese-Style Stew with Chorizo Chicken
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons extra-virgin olive oil 6 skinless boneless chicken thighs, cut into 1-inch pieces 1/2 pound Spanish chorizo sausage or linguica, cut into 1/2-inch rounds
1 large onion, chopped 8 garlic cloves, sliced 1/3 cup tomato paste
1 28-ounce can crushed tomatoes with added puree 5 cups low-salt chicken broth 1 2-ounce piece Parmesan cheese
1 15-ounce can Great Northern beans, drained 18 littleneck clams, scrubbed 1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley



1 Heat oil in heavy large pot over medium heat. Sprinkle chicken with salt and pepper. Add to pot; saute until browned, about 6 minutes. Add chorizo; saute until browned, about 3 minutes. Using slotted spoon, transfer chicken and chorizo to large bowl. Pour off all but 2 tablespoons drippings from pot. Add onion to pot; saute until golden, about 6 minutes. Add garlic; saute 1 minute. Mix in tomato paste, then crushed tomatoes, broth, and Parmesan. Bring to boil. Reduce heat to medium-low and simmer uncovered 20 minutes to blend flavors. Discard Parmesan.
2 Return chicken and sausage to stew; simmer until chicken is cooked through, about 20 minutes longer.
3 Stir beans into stew. Add clams; cover and simmer until clams open, about 8 minutes (discard any that do not open). Stir in basil and parsley. Season stew to taste with salt and pepper.

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