Portuguese-style Roast Chicken with Chouriço & Potatoes
By Yankee Magazine|Aug 29 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanBy 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 servingsIngredients
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.
I can’t wait to try this recipe.
Seems that the excessive paprika may leave a somewhat gritty or chalky taste..?
Good paprika has a slightly floral, very slightly spicy flavor. It’s neither gritty nor chalky. I haven’t tried this recipe yet, but I’m looking forward to doing so soon!
Sounds delicious
Best chicken I ever roasted. Flavorful, moist. I used the leftover and carcass to make soup. Delightful