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The Boston Globe

Food & dining

Recipe for chicken, chourico and potato stew

Serves 4

2 tablespoons olive oil
1 onion, thinly sliced
Salt and black pepper, to taste
2 cloves garlic, finely chopped
1 yellow bell pepper, cored, seeded and chopped
1 link (4 ounces) spicy chourico or chorizo,
cut into 1-inch rounds
8 small red potatoes,
2 pounds bone-in chicken parts (drumsticks, thighs, and breasts)
1 cup tomato or vegetable juice
1 cup water, or more
if necessary

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