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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place potatoes, carrots, celery and onion in a pot. Pour in wine, add sugar, salt, and oil. Add 2 cups of chicken broth. Cover pot and bring to a boil. Reduce heat and simmer 15 minutes. | 2. While vegetables cook, brown chorizo in a small nonstick skillet over medium high heat. | 3. If your leftover chicken was frozen, defrost in microwave. If the leftovers were refrigerated, continue with recipe method as below. | 4. Remove the cover from the vegetables and add chorizo to the vegetables. Stir in tomato sauce. Set cooked chicken into the pot and heat through, 5 minutes. Adjust seasoning. Ladle Portuguese Chicken into shallow bowls and garnish with parsley. Serve with crusty bread for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	4		peeled cut	-	-	-	-
carrot	4		peeled cut	209.92	49.0496	4.7616	1.2288
celery rib	3		cut	-	-	-	-
onion	1		cut	60.0	14.01	1.65	0.15
white wine	1	cup		-	-	-	-
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
salt	1	teaspoon		-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
sausage	3/4		cut	1177.0736	2.2113	48.4777	106.583
tomato sauce	1	cup		-	-	-	-
chicken	4	pieces	poached sliced	-	-	-	-
flat leaf parsley	1/4	cup	shopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.