Portuguese Stewed Chicken (Galinha Guizada)

The first rule of Portuguese cooking also applies: don't measure the ingredients--just put in what looks good. This was a comfort food of mine growing up. This recipe and the smell of this delicious meal are inextricably tied with my childhood. I love preparing this meal for my own family. --Stacy

Ingredients:

Chicken (drumsticks and thighs work best)
Onions
Crushed red pepper
Crushed garlic
Salt
1 small can tomato sauce
Red cooking wine
2 T olive oil
Potatoes
Portuguese sausage (chouriço) (optional)

Instructions:

Sauté onion, garlic, and crushed red pepper in oil. Add cooking wine and simmer for a few minutes. Add chicken. Cover chicken with tomato sauce and mix well. Add enough water to cover the chicken, cover, and simmer on low-medium heat. Continue adding water as needed. When chicken is about halfway done, add bite-sized potatoes and chouriço. Add water enough to cover the potatoes. Cook until done.

Notes:

You can use boneless meat, but drumsticks and thighs on the bone are much more tender. We usually skin the meat first. Using plenty of garlic and onion is key to a great flavor so experiment with this. Test frequently and add salt as necessary. If you are using some sort of sausage then you will want to use a little less salt. Be sure to enjoy this with a great bread. If you can get Portuguese rolls, that is the best, but a crusty Italian or French bread is good, too.