Chicken with Chourico and Vegetables

Wash and pat dry chicken pieces; in a large Ziploc bag, combine flour, garlic powder, onion powder, 1 teaspoon oregano, 1/4 teaspoon paprika, 1/4 teaspoon cayenne and salt & pepper. Place chicken pieces in bag, one at a time, and shake to coat. Set aside.

Heat 2 Tablespoons of olive oil in a large Dutch oven over medium-high heat; reduce heat to medium and brown chicken, in batches if necessary, about 3 to 4 minutes each side. Remove chicken, and, if desired, drain some of the drippings.

Add remaining 1 Tablespoon of oil to the pan and add onions and peppers; saute about 3 minutes. Add chourico and garlic and saute an additional 3 minutes. Stir in potatoes and carrots. Then add tomatoes, tomato paste, chicken stock, pimenta moida (or crushed red pepper flakes), bay leaves, rosemary, and the remaining oregano, paprika and cayenne. Bring to a boil. Add browned chicken pieces. Reduce heat to medium-low and cover; simmer for 35-40 minutes, or until chicken is done and potatoes and carrots are tender.

Remove bay leaves and rosemary sprig before serving. Season to taste with additional salt and pepper, and garnish with fresh rosemary, if desired.

Serve with crusty bread to soak up the sauce.