Chicken and Pork Loin Linguiça Stew

Name: Chicken and Pork Loin Linguiça Stew
Yield: 4
Ingredients: 2 medium thighs of chicken - 260 g; 2 medium legs of chicken - 270 g; 450 g of fresh pork loin linguiça; 2 tablespoons of olive oil; 4 cloves of garlic - 32 g; 1 cup of dry white wine - 240 ml; 4 sprigs of rosemary; 1 can of tomato purée - 350 g; 1 cup of water - 240 ml; 1/2 teaspoon of red pepper flakes; Salt to taste

1
2 medium thighs of chicken - 260 g
2
2 medium legs of chicken - 270 g
3
450 g of fresh pork loin linguiça
4
2 tablespoons of olive oil
5
4 cloves of garlic - 32 g
6
1 cup of dry white wine - 240 ml
7
4 sprigs of rosemary
8
1 can of tomato purée - 350 g
9
1 cup of water - 240 ml
10
1/2 teaspoon of red pepper flakes
11
Salt to taste

Ingredients

1
2 medium thighs of chicken - 260 g
2
2 medium legs of chicken - 270 g
3
450 g of fresh pork loin linguiça
4
2 tablespoons of olive oil
5
4 cloves of garlic - 32 g
6
1 cup of dry white wine - 240 ml
7
4 sprigs of rosemary
8
1 can of tomato purée - 350 g
9
1 cup of water - 240 ml
10
1/2 teaspoon of red pepper flakes
11
Salt to taste

Directions

1
In a Dutch oven, place the chicken thighs, legs, linguiças, olive oil, and garlic
2
Fry until golden brown
3
Add the white wine and rosemary
4
Cook over low heat until the wine evaporates
5
Turn off the heat
6
Debone the chicken pieces and cut into cubes
7
Blend the pork loin linguiça in a food processor or blender
8
Return the meat to the Dutch oven
9
Add the tomato purée and water
10
Bring to a simmer
11
Cook until the liquid evaporates
12
Season with red pepper flakes and salt
13
Serve 4-6 servings.