Nana's Portuguese Roast Chicken & Potatoes
A Portuguese-style oven roast of Idaho potatoes with chorizo, onion, tomato, and parsley in a seasoned red-wine-vinegar and water bath that gives the potatoes a red color.
Directions
- Preheat oven to 375 degrees. Pour water into roasting pan. Add vinegar to taste. The water should have just a hint of vinegary taste. Sprinkle paprika over the water and mix, removing the lumps. Add salt, pepper, onion, tomato, parsley and potatoes. Before cooking add chorizo. Bake for 2 hours. Do not cover potatoes because they will steam and not roast. The potatoes will have a nice red color when they are done.
- Preheat the oven to 375 degrees.
- Pour the 3 cups water into a roasting pan. Add 1 or 2 tablespoons red wine vinegar to taste; the water should have just a hint of a vinegary taste.
- Sprinkle the 1 tablespoon paprika over the water and mix, removing the lumps.
- Add the salt, pepper, chopped onion, chopped tomato, chopped parsley, and the potatoes.
- Before cooking, add the chorizo.
- Bake for 2 hours. Do not cover the potatoes, because they will steam and not roast.
- The potatoes will have a nice red color when they are done.
Goes well with
https://lizotte.cool/recipe/nanas-portuguese-roast-chicken-potatoes.html