Portuguese chicken from the oven

Ingredients for 2 servings:

• 1 chicken (preferably corn-fed chicken)
• 3 cloves garlic
• 60 ml olive oil
• Salt
• 2 tsp sweet paprika powder
• 600 g potatoes
• 50 ml water
• 2 cups rice
• 1 onion(s)
• 2 tbsp oil
• 1 liter vegetable broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Augusto’s Frango Assado, a very popular recipe

Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Cut the chicken into pieces and season with salt. Finely chop the garlic. Mix with olive oil and paprika, then rub the chicken well. Wash, peel, dice, and salt the potatoes. Spread the water and potatoes on a baking sheet and drizzle with 2 teaspoons of the olive oil mixture. Place the baking sheet in the oven (bottom rack). Place the chicken on the rack above the potatoes (middle rack) so the fat can drip onto the potatoes. This creates a wonderful flavor! Cook in the oven for about 50-60 minutes. For the rice, peel and finely dice an onion. Heat oil in a pot and sauté the onion. Top up with vegetable stock and bring to a boil. Add the rice and cook with the lid slightly ajar until the liquid is absorbed. Serve with a tomato and cucumber salad with a vinegar and oil dressing and white wine.