Portuguese Chicken Stew

Portuguese Chicken Stew

Serves: 4-6

A great fall family stew that can be made in large batches, and it’s just fabulous for leftovers the next day (in fact the flavours fuse better overnight). At home we eat this stew with a large salad and of course Portuguese buns, which are great for dipping in the stew. Also don’t forget to add Peri-Peri sauce to your dinner table setting for those people who like it hot!
 
Ingredients:
3 tbsp crushed garlic
2 medium yellow onions, chopped
4 tbsp extra virgin olive oil
1 tbsp Spanish paprika
2 tsp peri-peri sauce*
2 cups (475 ml) roasted red peppers (from a jar), finely chopped or blended
1 tsp salt
4 chicken legs, skin removed
3-4 cups (710-950 ml) chicken broth
3 medium Yukon gold potatoes, chopped in large chunks
1 large green bell pepper, chopped

Directions:
1. Make a mixture of the first seven ingredients. *Peri-peri sauce can be omitted or amount reduced if children are spice-averse.

2. Separate chicken thighs from drum by cutting around the leg joint, then cut thighs into two pieces (you will now have three pieces per leg).

3. Marinate chicken in mixture for three hours or overnight in the fridge.

4. Place chicken mixture in a large pot, cover and simmer over a medium heat for 20 minutes, stirring occasionally.

5. Add chicken broth, potatoes and green pepper to the pot. Bring to a boil, and immediately lower heat.

6. Simmer for another 20 minutes or until chicken is done.

Recipe courtesy of Munch, Vancouver's only restaurant dedicated to parents. It's a casual and comfortable spot where both kids and parents can be social. For more information, please visit www.munchrestaurant.com.

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