Portuguese Chicken in Tomato Sauce
Author: Jessica Xavier
- Whole chicken cut into pieces or 12 pieces of thighs or drumsticks
- ½ lb linguica cut into ½ inch pieces (regular or hot)
- 2 to 2-1/2 lbs tomatoes, diced
- 2 cans (8 oz) of tomato paste
- 1 onion, diced
- 6 cloves of garlic, chopped
- 3 bay leaves
- 1 can large black olives
- 1 can chicken broth and some water as needed
- 2 teaspoons of sugar
- Pepper & salt to taste
- Extra virgin olive oil
- In a small nonstick frying pan, saute tomato paste in olive oil. Saute over low to medium heat for about 10 minutes and put aside; be careful to not burn. You want to slightly brown it to release the flavor.
- In large pot, saute garlic, bay leaves and onion until onion softens.
- Add diced tomatoes for about 5 minutes.
- Add tomato paste, sugar and chicken broth.
- Simmer for at least 20 minutes. If you have time, simmer the sauce for 40 minutes. Be careful to not let it burn and stir frequently. Don't worry about it being too thick because it will thin out once you put in the chicken. Salt and pepper the sauce to taste.
- Bring to boil and add chicken. Add water; just enough to barely cover the chicken and put on medium heat to simmer. Stir frequently to make sure chicken is cooking evenly and to avoid burning the bottom of pot and add more water if necessary.
- Add linguica when the chicken is about half way done.
- When chicken is done, add olives and more pepper/salt to taste if needed.
- Serve with rice and drizzle olive oil on top.