Portuguese-Style Roast Chicken with Chouriço & Potatoes
Photo Credit : Photo by Adam Detour | Styling by Catrine Kelty | Pottery Courtesy of Portugalia MarketplaceBy David Leite
Portuguese chouriço sausage is widely available around New England, but you can substitute any other cooked spicy sausage, such as dry-cured Spanish chorizo or andouille.
Yield:
4 to 6 servingsFor the paprika paste:
Ingredients
4 tablespoons paprika: sweet, smoked, or a combo of both
¼ cup dry red wine
8 garlic cloves, minced
1 tablespoon tomato paste
Zest and juice of ½ lemon
1 ½ tablespoons kosher salt
2–3 tablespoons piri-piri sauce or hot sauce, or to taste
2 tablespoons olive oil
Instructions
Position a rack in the center of the oven and crank the heat to 425 °F. Line a roasting pan with aluminum foil and set aside.
First, make the paprika paste: Buzz all the ingredients except the olive oil in a small food processor or mini chop. Scrape down any chunky bits from the sides of the bowl. With the motor running, pour in the olive oil until a thick paste forms. Set aside.
For the chicken:
Ingredients
1 chicken (3 ½ to 4 pounds)
Salt and pepper
2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch cubes
¾ pound yellow onions, peeled and cut into 1-inch wedges
2 tablespoons olive oil
1 link (about 10 ounces) Portuguese chouriço, linguiça, or other cooked spicy sausage, such as Spanish chorizo, sliced into ¼-inch coins
Instructions
Then, prepare the bird: Remove the excess fat from inside the chicken and discard the giblets. Pat the bird dry. Spoon 5 tablespoons of the paste into a cup and, using your fingers, smear the paste over the entire bird and inside the cavity. Tuck the wings behind the back and tie the legs together with twine. Sprinkle lightly with salt and pepper. Set aside.
In a large bowl, toss the potatoes and onions with ¼ cup paste and 2 tablespoons oil. Season with salt and pepper and transfer to the foil-lined roasting pan. Place the chicken breast-side down on top of the potatoes, or, preferably, on a V-rack over the potatoes.
Roast the bird for 35 minutes, then, using tongs, turn breast side up. Stir the potatoes to coat with the drippings. Brush the breast lightly with a bit more of the paste. Lower the heat to 350 °F. Roast for 30 more minutes and then stir the chouriço in with the potatoes. Continue cooking until an instant-read thermometer inserted in the thickest part of the thigh reads 165 °F, 20 to 30 minutes more (longer if the chicken came straight from the refrigerator).
Remove the bird, tent with aluminum foil, and let sit for 10 to 15 minutes. To serve, place the chicken on a platter and surround with the chouriço, potatoes, and onions.
