Tuga Pops − Wednesday, September 7, 2016, 10 Years ago in Pork Recipes

4 out of 5 with 52 ratings

Hearty Azorean Roasted Chouriço and Potatoes Recipe

Name: Hearty Azorean Roasted Chouriço and Potatoes Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 Servings
Cuisine: Portuguese
Ingredients: 3 lbs of small potatoes (peeled); 3/4 cup of olive oil; 2 tablespoons of paprika; 1 cup of white wine; 2 medium sized onions, chopped; 6 cloves of garlic, chopped; 2 bay leaves; Chicken broth (to taste); 2 tablespoons of tomato paste; 4 chouriço sausages (about 2 lbs); Salt and pepper (to taste)

Hearty Azorean roasted chouriço and potatoes, is a simple and delicious meal for the whole family, any day of the week.

55 min 6 servings Easy Prep time 10 min Cooking Time 45 min

Pork Recipes

4 reviews

92.1k views

Ingredients

3 lbs of small potatoes (peeled)3/4 cup of olive oil2 tablespoons of paprika1 cup of white wine2 medium sized onions, chopped6 cloves of garlic, chopped2 bay leavesChicken broth (to taste)2 tablespoons of tomato paste4 chouriço sausages (about 2 lbs)Salt and pepper (to taste)

With all your ingredients and equipment gathered, you are ready to get started!

Directions

Preheat the oven to 260°C or 500°F.
Peel the potatoes and place them in a bowl of water while you prepare the other ingredients.
Mix the paprika in the olive oil, blend it well and set aside.
In a roasting pan (I use a 9" x 13" x 2" Pyrex), add the wine, onions, garlic, bay leaves and tomato paste.
Be sure to blend all the ingredients well.
Space out the chouriço links in the the roasting pan, then the potatoes equally around and between them.
Drizzle the potatoes with the olive oil/paprika mixture.
Add as much chicken broth as needed until the liquid half covers the potatoes.
Place it in the oven until it boils, then reduce the temperature to 180°C or 350°F and continue cooking for another 30 minutes.
Turn the potatoes and chouriço over and continue cooking for another 15 to 30 minutes until the potatoes are tender.
Remove from the oven and allow to cool for 5 minutes, then cut up the chouriço and return it to the pan.
Coat everything with the juices.
Serve with a hearty red wine and a good crusty bread.

Recipe Tips

•

To achieve perfectly roasted potatoes, cut them into uniform sizes to ensure even cooking. Smaller potatoes can be halved or quartered, while larger ones should be cut into bite-sized pieces. This will help them cook through without becoming mushy.

•

For enhanced flavor, consider marinating the chouriço in a mixture of olive oil, paprika, and white wine for at least 30 minutes before roasting. This will allow the spices to penetrate the sausage better and intensify the overall taste of the dish.

•

Avoid overcrowding the baking dish. If the potatoes and chouriço are too tightly packed, they will steam instead of roast, preventing that desired crispy texture. Use two baking sheets if necessary to allow for proper air circulation.

Adapted from a Recipe by: Chop Onions Boil Water

Nutritional Facts (Per Serving)

Calories

936 kcal

Fat

68 g

Carbs

47 g

Protein

29 g

Frequently Asked Questions

Can I substitute chouriço with another type of sausage?

Yes, you can substitute chouriço with another type of sausage, such as Spanish chorizo or smoked sausage. However, keep in mind that the flavor profile may change slightly depending on the type of sausage you choose.

How should I store leftovers from this recipe?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) or on the stovetop, adding a splash of chicken broth if necessary to keep it moist.

What should I do if the potatoes aren’t cooking through?

If the potatoes aren’t cooking through, check the size of your potato pieces; smaller pieces cook faster. You can also cover the dish with aluminum foil during the first half of the cooking time to trap steam and help them cook more evenly.

Recommended Drink Pairings

Wine

Portuguese: Vinho Verde - This light and refreshing wine complements the richness of the chouriço while enhancing the flavors of the roasted potatoes.

General: Sauvignon Blanc - The crisp acidity and citrus notes of Sauvignon Blanc balance the savory elements of the dish beautifully.

Beer

Portuguese: Super Bock - This lager's crispness and light bitterness work well to cleanse the palate between bites of the hearty chouriço.

General: Pilsner - A classic Pilsner's refreshing quality pairs nicely with the savory flavors of the dish without overpowering them.

Other Beverages

Espresso: A rich and bold espresso can serve as a delightful finish, enhancing the overall dining experience with its strong flavors.

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Reviews (4) Add a review

Linda

My mom use to make this, but she would do a boil with hotdogs in it along with the chourico.

4 Years ago, Monday, February 28, 2022

Laurie Lima

I love these recipes. Reminds me of my dad. Even though I was young and didn't want to listen he taught me well.. I miss him. Thank you

4 Years ago, Friday, February 25, 2022

Janet

Love this recipe, my grandmother use to make this, not sure about the wine. My brother used the wine.

4 Years ago, Tuesday, January 25, 2022

Tuga Pops

I hear you Janet, I personally like with the wine, but everyone is different.