Chicken and Chourico in a Pimento Marinade with some Potatoes, Carrots, Garlic & Onions. Saturated in that sauce that is reduced and served on top. What an amazing dish!
Chicken Quarters
For this recipe the best cut to use is Chicken Quarters Bone in, either intact or chopped to separate the Thigh & Leg, skin on or removed. Clean out the chicken organs from the backbone if attached for cleaner tasting chicken.
Trim the Chicken of excess skin. See How to Prepare Chicken Post on how to clean and trim the chicken. The trimmings can be frozen in a Ziploc bag and used to render fat out for other dishes.
Cleaning Chicken Thigh
Make sure to remove the Internal organs if the backbone is attached to the thigh.
How to Prepare Chicken
After cleaning out the internal organs, trim excess fat and skin away from the chicken quarters.
Seasoning the Chicken
Use the standard Salt & Pepper mix below to season the Chicken. This is the same seasoning that is used for the Salt & Pepper Chicken. Brush the Chicken with Oil and Season. The leftover seasoning can be used as a basic Salt & Pepper Seasoning for other dishes.
Salt & Pepper Blend Ingredients
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Get creative here and add in some additional Herbs & Spice into the mix too. Add to the Salt & Pepper Blend Paprika (Hot, Smoked, or Sweet), Piri Piri Pepper, Allspice, Onion, Garlic, etc.
Chourico Sausage
These are Phenomenal Portuguese Sausages. Visit a local Portuguese grocery store to not only pick up the Sausages but the Pimento Paste & Goya Dry White Cooking Wine too.
Use 1-2 Sausage chopped up coarsely and include it with the Vegetable Mix. You can remove the skin prior to chopping. I just slice in half and roughly chop them up. Use a Sweet or Mild one unless you are daring and want Spicy.
Homemade Chourico Sausages
Since posting this recipe, I finally hit my version of a Portuguese Chourico Sausage. While you can prepare everything and then stuff them into the skins and cook to make the Sausages. That whole process can be skipped when using it here for this dish.
Instead, prepare the Chourico meat just the same as Chourico Kebabs and use the desired amount straight from the marinade. Skipping the Sausage making altogether. Any leftover meats can be used for Kebabs or other recipes where Chourico Sausages are used. They can also be portioned and frozen to use at a later time.
Homemade Chourico Sausages
Marinated Chourico Kebabs
Chicken and Chourico Vegetables
The Vegetables added for this dish are Potatoes, Carrots, Garlic & Onion.
Vegetables
- Dice the Potatoes into 1 inch
- Carrots are peeled and sliced at about 1/4 inch or smaller
- Quarter, Dice or Slice the Onions & chop the Garlic coarsely or leave the Garlic whole
Chicken and Chourico Braising Liquid
A Braising liquid is usually a liquid that will cover the Vegetables. But not really touch the meat or if it does, not too much. It can consist of any combination of liquids for flavoring.
Pimento marinade
In this recipe, I make use of the Pimento Marinade without the Rotisserie Seasoning and with Goya Dry White Cooking Wine. I like the addition of Ground Bay leaves, about 1/8 tsp.
It’s really simple, too. Just combine the below ingredients for the liquid. This has a lemony Kick and nice flavors from the Pimento Paste and Smoked Paprika. If you’d like to reduce the zing from the lemon juice, then use 2 Tbl instead of 1/4 C.
Pimento Marinade
- 1 C Wine or Beer
- 1/4 C Oil (EVOO or Neutral), Lemon Juice, and Sweet Pimento Paste
- 1 Tbl Smoked Paprika
Beer or Wine
The Wine or Beer can be made with Carlo Rossi White Wine, Super Bock Beer or other brands and Goya White Cooking Wine. I have made it with all three and depending on the day or what i have on hand I will alternate between these.
Carlo Rossi White Wine
This is a sweet tasting wine with very low salt and is the same wine used to marinate Chourico Meat.
Portuguese Beer
Use Super Bock or any other kind of Beer of your choice.
Goya Cooking Wine
A very nice cooking wine that contains salt. You won’t need to season as much afterward with the Salt & Pepper, if any at all.
Tomato Juice & Broth Braising Liquid
For a no Alcohol braising liquid, use 1/2 C of Tomato Juice & 1/2 C of Chicken or Pork Broth. For the Broth, I use half a Bouillon Cube dissolved in 1/2 C of Water before adding in the Tomato Juice and then the remaining ingredients.
How to Make Chicken and Chourico
All the Vegetables go into the pan along with the Pimento Marinade. The Chicken brushed with Oil, Seasoned, and placed on top. Covered and then into the oven at 375 F for 45 minutes. Remove the cover to bake another 15 minutes for browning. Broil the top for 1 – 3 minutes for additional browning if needed.
Remove the Chicken and place on a baking tray to place back into the oven with the heat shut off. Cover the Vegetables and rest them for 20 minutes.
Plate the Chicken & Vegetables. Pour the Sauce into a Saucepan to reduce over max heat until it coats the back of a spoon or takes a second to fold in on itself when you run a streak through the middle of the pan. Drizzle this over the Chicken & Vegetables. Season with the Salt & Pepper Blend if needed.
Equipment
- 1 Braising Pan
- 1 Saucepan
- 1 Baking Sheet for the chicken to rest in the oven
Ingredients
- 4 Quarter Chicken
- 1-2 Links Chourico Sausage - coarsely chopped
- 5 Cloves Garlic - whole or chopped
- 2 Med Carrot - sliced 1/4 inch to 1/8 inch
- 2 Med Potatoes - diced 1 inch
- 1 Large Onion - quartered, sliced or diced
Salt & Pepper
- 1 Tbl Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Pimento Marinade
- 1 C Goya Dry White Cooking Wine - or use Beer/Wine
- 1/4 C EVOO, Lemon Juice & Sweet Pimento Paste
- 1 Tbl Smoked Paprika
- 1/8 tsp Ground Bay Leaves
Instructions
- Preheat the oven to 375 F, middle rack position. Prepare the Vegetables and add them to the Pan. Along with the Pimento Marinade.
- Coarsely Chop the Chourico Sausage and mix it in with the Vegetables.
- Clean, Trim, brush with Oil and Season the Chicken with Salt & Pepper. Place the Chicken on top of everything in the pan. Cover the pan, place into a preheated oven for 45 minutes.
- Remove the cover and continue to cook for 15 minutes to brown the Chicken. Optionally Broil for 1 – 3 minutes if more browning is desired.
- Remove from the oven. Remove the Chicken and place back into the oven with the heat shut off to rest at the same time as the Vegetables are resting while covered for 20 minutes. Plate the Chicken & Vegetables. Pour the remaining sauce into a saucepan over max heat. Reduce until it coats the back of a spoon or takes a second to fold back in when you streak the pan down the middle.Drizzle the reduced sauce over the Chicken & Vegetables and season to taste with Salt & Pepper blend.