Chouriço is simply the Portuguese chorizo. All the better if you can find Portuguese chouriço for this dish, but the more ubiquitous Spanish chorizo will work just fine. Serve over mash or rice.
Simply simmer everything on the hob in a large covered casserole for 2 to 3 hours instead. Uncover during the last 30 minutes.
Tons of flavour in this - will definitely have again. Made a few tweaks though: couldn't get any chorizo so had to go with 'Spanish sausages' from the local butcher which are a close approximation but they needed browning in a frying pan first. Added about two teaspoons of paprika. Didn't have quite enough tomato puree so added a good squirt of ketchup. In the end I didn't find it needed any time for the water to evaporate as it was thick enough already. Served with garlic bread to mop up the sauce. Good stuff! - 09 Jul 2016
I substituted red peppers for green - 29 Jan 2013
As far as Chourico and Peppers recipes go this is great! Being part portuguese it's almost a staple at any family function. I gave it 4 stars only because I find green peppers to be VERY overwhelming in this recipe. I made it with red peppers and it was perfect! - 04 Oct 2006 (Review from Allrecipes US | Canada)