Directions:
- Place potatoes, carrots, celery and onion in a pot. Pour in wine, add sugar, salt, and oil. Add 2 cups of chicken broth. Cover pot and bring to a boil. Reduce heat and simmer 15 minutes.
- While vegetables cook, brown chorizo in a small nonstick skillet over medium-high heat.
- If your leftover chicken was frozen, defrost in microwave. If the leftovers were refrigerated, continue with recipe method as below.
- Remove the cover from the vegetables and add chorizo to the vegetables. Stir in tomato sauce. Set cooked chicken into the pot and heat through, 5 minutes. Adjust seasoning.
- Ladle Portuguese Chicken into shallow bowls and garnish with parsley. Serve with crusty bread for dipping.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.21 Kcal (1437 kJ) | ||
| Calories from fat | 105.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.73g | 18% | |
|---|---|---|---|
| Cholesterol | 9.04mg | 3% | |
| Sodium | 1669.1mg | 70% | |
| Potassium | 905.82mg | 19% | |
| Total Carbs | 44.05g | 15% | |
| Sugars | 14.02g | 56% | |
| Dietary Fiber | 8.09g | 32% | |
| Protein | 8.18g | 16% | |
| Vitamin C | 22.4mg | 37% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 1.5mg | 8% | |
| Calcium | 90.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 82.75 Kcal (346 kJ) | ||
| Calories from fat | 25.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.83g | 18% | |
|---|---|---|---|
| Cholesterol | 2.18mg | 3% | |
| Sodium | 402.43mg | 70% | |
| Potassium | 218.4mg | 19% | |
| Total Carbs | 10.62g | 15% | |
| Sugars | 3.38g | 56% | |
| Dietary Fiber | 1.95g | 32% | |
| Protein | 1.97g | 16% | |
| Vitamin C | 5.4mg | 37% | |
| Vitamin A | 0.3mg | 42% | |
| Iron | 0.4mg | 8% | |
| Calcium | 21.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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