PORTUGUESE-STYLE STEW WITH CHORIZO AND CHICKEN

PORTUGUESE-STYLE STEW WITH CHORIZO AND CHICKEN image

Categories Chicken

Yield 6

Number Of Ingredients 13

2 tbsp extra-virgin olive oil
6 skinless boneless chicken thighs, cut into 1" pieces
½ lb Spanish chorizo sausage* or linguica, cut into ½" rounds
1 large onion, chopped
8 garlic cloves, sliced
⅓ cup tomato paste
1 28oz can crushed tomatoes with added puree
5 cups low-salt chicken broth
1 2oz piece Parmesan cheese
1 15oz can Great Northern beans, drained
18 littleneck clams, scrubbed
⅓ cup chopped fresh basil
¼ cup chopped fresh parsley

Steps:

Heat oil in heavy large pot over medium heat. Sprinkle chicken with salt and pepper. Add to pot; sauté until browned, about 3 minutes. Using slotted spoon, transfer chicken and chorizo to large bowl. Pour off all but 2 tbsp drippings from pot. Add onion to pot; sauté until golden, about 6 minutes. Add garlic; sauté 1 minute. Mix in tomato paste, then crushed tomatoes, broth, and parmesan. Bring to boil. Reduce heat to medium-low and simmer uncovered 20 minutes to blend flavors. Discard parmesan. Return chicken and sausage to stew; simmer until chicken is cooked through, about 20 minutes longer. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir beans into stew. Add clams; cover and simmer until clams open, about 8 minutes (discard any that do not open). Stir in basil and parsley. Season stew to taste with salt and pepper. *Spanish chorizo is a smoked pork sausage and is milder than Mexican chorizo.