PORTUGUESE CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place potatoes, carrots, celery and onion in a pot. Pour in wine, add sugar, salt, and oil. Add 2 cups of chicken broth. Cover pot and bring to a boil. Reduce heat and simmer 15 minutes.
- While vegetables cook, brown chorizo in a small nonstick skillet over medium high heat.
- If your leftover chicken was frozen, defrost in microwave. If the leftovers were refrigerated, continue with recipe method as below.
- Remove the cover from the vegetables and add chorizo to the vegetables. Stir in tomato sauce. Set cooked chicken into the pot and heat through, 5 minutes. Adjust seasoning. Ladle Portuguese Chicken into shallow bowls and garnish with parsley. Serve with crusty bread for dipping.
PORTUGUESE ONE POT CHICKEN AND POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Sprinkle the chicken liberally with salt and pepper. Combine the flour and paprika in a large bowl, and then toss the chicken in the mixture to coat, shaking off the excess. Heat 3 tablespoons EVOO in a Dutch oven over medium-high heat. Brown the chicken, then remove to a large plate and add the remaining 1 tablespoon EVOO to the pot. Add the chorizo and cook until browned; remove with the slotted spoon and add to the plate with the chicken. Add the potatoes, thyme, garlic, celery, bay leaf, chile peppers and onions to the pot, partially cover and cook until softened, 7 to 8 minutes, stirring occasionally. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, lemon and orange zests and tomatoes. Slide the chorizo and chicken back into the pot and simmer until the chicken is cooked through, about 10 minutes. Ladle the stew into shallow bowls. Sprinkle with the parsley and serve with the rolls for mopping up the sauce. Cook's Note: The stew can be covered and refrigerated for a make-ahead meal. Reheat over medium heat.
PORTUGUESE CHICKEN CASSEROLE
This recipe was found in The Good Cook Poultry The cookbook editors credit the recipe to Shirley Sarvis, A Taste of Portugal.
Provided by Dreamer in Ontario
Categories Ham
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F.
- In a casserole, combine tomatoes, ham, onions, mustard, garlic, wine and port.
- Season chicken pieces with salt and pepper then arrange on top of tomato mixture in a single layer.
- Dot with butter.
- Bake in preheated oven for 1 hour or until chicken is browned and tender.
- Sprinkle with brandy.
- To serve, spoon sauce over chicken.
PORTUGUESE CHICKEN CASSEROLE
Got this from familyfoodie.com and it awesome!! My family loves it!!
Provided by Rachel Burbank
Categories Casseroles
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. marinate chicken in soy sauce for about 20 mins. Slice chorizo and cube potatoes. Add potatoes to a 13 x 9 cake pan.
- 2. Saute onion and tomato for 10 mins add chicken breast and brown for 10 mins on each side. Add sliced chorizo and saute about 5 mins. *make sure you add the juice from the pan .. it makes a flavor difference
- 3. Pour chicken mixture over potatoes top with olives and bake 375 for about 25 mins or until potatoes are tender.
HOMEMADE PORTUGUESE CHICKEN
This Portuguese chicken can be baked or grilled. You may double or triple the recipe (or more if required) for bigger batches of chicken. An easy recipe to make several servings for a party!
Provided by Juliette D.
Categories World Cuisine Recipes European Portuguese
Time 9h10m
Yield 4
Number Of Ingredients 12
Steps:
- Combine lemon juice, oil, garlic, paprika, oregano, 1 teaspoon salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until very smooth.
- Score chicken legs a few times using a knife and place in a resealable bag or a bowl. Pour about 1/3 cup of sauce over chicken and toss well. Season with additional sea salt. Cover or seal and marinate chicken in a refrigerator, 8 hours to overnight. Reserve remaining sauce for basting.
- Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a baking dish and cover with aluminum foil.
- Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with extra marinade. Cover baking dish with foil once again and bake for another 20 to 25 minutes. Remove foil and bake until no longer pink in the center and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 491.6 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 34.5 g, Fiber 1.4 g, Protein 40.2 g, SaturatedFat 7.6 g, Sodium 660.8 mg, Sugar 0.7 g
MOM'S PORTUGUESE STYLE CHICKEN AND RICE
Everyone who tries this loves this dish. This is an old family favorite...even my German husband says this is his favorite dish!
Provided by Lou Ann Marques
Categories Chicken
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Put chicken in pan and cover with water (or chicken broth if you prefer), then add all remaining ingredients except the rice. Bring to boil, then simmer until chicken is tender. Remove chicken from cooking liquid and add rice( If it looks as though you have too much liquid, remove some and set aside--add to rice if needed later). When rice is cooked, return chicken to pan and toss with cooked rice. Most of the cooking liquid should be absorbed. Serve with tossed salad.
PORTUGUESE-STYLE CHICKEN THIGHS
Make and share this Portuguese-Style Chicken Thighs recipe from Food.com.
Provided by copperfire
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix pepper, oregano, chili, paprika, vinegar and oil in bowl.
- Reserve about a quarter of the mixture and marinate thighs in the rest for a few hours.
- Drain chicken & discard the marinade. Grill, bbq or pan-fry the chicken until cooked (165F internal temperature).
- Pour the reserved mixture over cooked chicken to serve with a green salad or steamed veggies.
Nutrition Facts : Calories 432.9, Fat 35.2, SaturatedFat 7.9, Cholesterol 118.4, Sodium 110.9, Carbohydrate 3.1, Fiber 0.9, Sugar 1, Protein 24.9
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