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 | 1037.27 Kcal (4343 kJ) | ||
| Calories from fat | 495.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.05g | 85% | |
|---|---|---|---|
| Cholesterol | 103.63mg | 35% | |
| Sodium | 3403.68mg | 142% | |
| Potassium | 1879.19mg | 40% | |
| Total Carbs | 79.23g | 26% | |
| Sugars | 26.32g | 105% | |
| Dietary Fiber | 8.88g | 36% | |
| Protein | 44.1g | 88% | |
| Vitamin C | 42.6mg | 71% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 5.1mg | 28% | |
| Calcium | 136.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 142.26 Kcal (596 kJ) | ||
| Calories from fat | 67.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 85% | |
|---|---|---|---|
| Cholesterol | 14.21mg | 35% | |
| Sodium | 466.81mg | 142% | |
| Potassium | 257.73mg | 40% | |
| Total Carbs | 10.87g | 26% | |
| Sugars | 3.61g | 105% | |
| Dietary Fiber | 1.22g | 36% | |
| Protein | 6.05g | 88% | |
| Vitamin C | 5.8mg | 71% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 0.7mg | 28% | |
| Calcium | 18.7mg | 14% | |
* 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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