Portuguese Chicken and Rice with Chourico

One 3.5 lb chicken cut in pieces (legs, thighs, breast etc.) 1/2 cup of olive oil 1 large yellow onion sliced 1 red bell pepper julienne 1 yellow bell pepper julienne 3 large garlic cloves minced 1 lb of Portuguese or Spanish sausage cut in 1” lengths 16 oz can of plum tomatoes 1 tbl of Hungarian paprika 6 bay leaves 2 cups of California long grain rice 1/2 cup white wine 3 cups of home made chicken stock 2 tsp kosher salt 1 tsp black pepper 1 bunch of Italian parsley chopped

Heat the olive oil in a heavy Dutch oven and carefully brown all of the well seasoned (salt and pepper) chicken pieces. This should take about 6 to 8 minutes. Add the onion, peppers and garlic and continue to cook for an additional 5 minutes. Add the rice and incorporate well with the vegetables and oil and cook for a few minutes. Add the paprika and salt. Stir in. Add the wine and reduce for a few minutes. Add the tomatoes, chicken stock and bay leaves and bring the mixture to a gentle simmer.

Place covered with a lid or foil in a 375 degree oven for 30 minutes. Garnish with chopped parsley.

Serve with a Portuguese Vinho Verde.