Dorothy’s family insists that she make this for Christmas dinner; it’s their all-time favorite. Chourico, a spicy Portuguese sausage, and Assafroa, Portuguese paprika, are available in Portuguese communities and in some of the larger supermarkets throughout New England.
Yield: Serves 8-10.
- 5-pound fowl or roasting chicken, cut in pieces
- 1-1/2 teaspoons allspice
- 3 teaspoons salt
- 1 large onion, diced
- Water to cover
- 2 whole chourico (Portuguese sausage)
- 2 cups raw rice, washed and soaked for 1 hour in cold water to cover
- 1 teaspoon Assafroa (Portuguese paprika)
- 1 teaspoon allspice
- 1 teaspoon salt
Place chicken, 1-1/2 teaspoons allspice, 3 teaspoons salt, and onion in large pot and add enough water to cover. Simmer for 1-1/2 hours. Prick the chourico (to release more flavor), add to stewing chicken, and continue simmering. Bring rice and soaking water to a simmer, uncovered; add Assaftoa, 1 teaspoon allspice, and 1 teaspoon salt, and cook uncovered for 20 to 25 minutes, or until tender. Do not stir rice (or it will become sticky). If more liquid is needed while the rice cooks, ladle in some broth from the chicken pot and replace what was removed from there with water. When the rice is done, transfer it to a large serving dish, arrange the chicken and chourico on top, and serve.