Portuguese Chicken

Chuck Hughes has to be one of my top five favorite chefs on TV and definitely one of the most entertaining. (And he's kinda cute but whaaatevverr.) Last summer after graduation, Chuck's Day Off immediately became one of my favorite cooking shows to watch on whenever I had some downtime. I've always enjoyed watching cooking shows, but it wasn't until I saw the episode for Portuguese Chicken with Chorizo and Clams did I actually feel inspired to actually make the dish myself. Even before the episode was over, I had the recipe printed and a shopping list of ingredients to pick up at the store, I made it the next day and instantly became a favorite. It's been in dinner rotation ever since.

Before starting the Whole 30, I knew this would be an easy dish to "paleofy" and make Whole 30 compliant. I switched the canola oil for coconut oil, regular potatoes for sweet potatoes (actually really good!), and added some carrots. Either way you make it, the dish is so full of flavor, guaranteed you will make it again, and again, and again. Did I mention that it's incredibly easy and requires only one pot? Because it is and it does. 

Portuguese Chicken (Printable recipe HERE)

adapted from Chuck Hughes, Chuck's Day Off

Ingredients:
2 peppers, halved and seeded
6 pieces of chicken, thighs and legs (I typically do two pieces per person)
1 pound sliced chorizo
1 tablespoon smoked paprika
1 tablespoon paprika
2 tablespoons per person coconut oil (or ghee)
2 sweet potatoes
2 carrots
1 onion (medium sized) halved and sliced
2 cloves garlic, smashed
12 clams*
2 to 3 cups of kale*
1/4 cup each parsley and chives for garnish
Salt and pepper

*More or less of these items is personal preference.

Start by heating the oven to broil and place the red peppers, skin-side up on a baking sheet for approximately 10 minutes or until all the skin is blackened. You can also do this in the toaster oven or over an open flame on the stove, turning occasionally.

When the skin is blackened, place the peppers in an airtight container or bowl covered in plastic wrap to sweat and cool for 5 minutes. Once they are cool, remove the skin.

Reduce the heat of the oven to 350 degrees F.

In a bowl, add the chicken as well as the smoked paprika, paprika, chorizo, salt, pepper and mix well.

In a pan, heat the coconut oil on high heat. Add the chicken and fry until crispy on all sides, about 3 to 4 minutes. Add the chorizo and do the same for another 2 minutes. Add the sweet potatoes, carrots and onions and stir. Slice the skinless, roasted red peppers into long strips and add to the pan, along with all the juices. Place the smashed garlic on top of the chicken and season with salt and pepper.

Put the pan in the oven for approximately 25 minutes, or until the chicken is fork tender. Remove from oven. Add the clams and kale and cook for another 10 minutes. (You can also steam the clams separately and add to the pan after cooking.)

Remove and plate, garnishing with fresh parsley, chives, and a drizzle of olive oil.