Crispy Chicken, Portuguese Style

1 3 lb. fryer chicken, cut up

1/4 cup snipped coriander

2 cups water

1 medium onion, chopped

1 cup olive oil

1 tsp. red pepper sauce (Tabasco)

1/2 cup dry shrimp, finely chopped

1 tsp. salt

1/4 cup snipped parsley

Place chicken in 4-quart Dutch oven; add water, 1/4 cup of the oil and the remaining ingredients. Heat to boiling; reduce heat to low. Simmer covered until chicken is tender, about 45 minutes. Remove cover and cook until almost all liquid is evaporated, about 15 minutes. Add remaining oil. Increase heat to medium and fry chicken until crisp. Serves 6.