Portuguese Chicken Madeira Recipes

CHICKEN MADEIRA

Steps:

• Place chicken tenders between 2 pieces of plastic wrap and pound with a meat tenderizer to flatten slightly.
• Mix together the flour, salt, pepper, and paprika in a shallow bowl. Coat chicken pieces in flour mixture and set aside on a sheet pan until all pieces have been coated.
• Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Place half of the chicken in the pan and cook until browned, about 5 minutes per side. Remove chicken to a sheet pan. Heat the remaining butter and oil in the pan, and repeat with the remaining chicken pieces. Set chicken aside.
• Combine mushrooms and shallots in the same skillet and cook until the mushrooms release their juices, about 5 minutes. Add garlic and cook for 1 more minute. Transfer mixture to a bowl and set aside.
• Bring 2 1/2 cups water to a boil in the same skillet and whisk in beef base until dissolved. Add Madeira wine, bring to a boil, and cook until mixture has reduced by about 1/3. Return mushrooms, shallots, and garlic to the skillet and let simmer.
• Mix cornstarch and cold water together in a small bowl. Add to the skillet and boil until sauce thickens slightly, at least 1 minute.
• Return chicken to skillet, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes more. Remove from heat, sprinkle with parsley, and serve.

HOMEMADE PORTUGUESE CHICKEN

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).

CHICKEN & ASPARAGUS MADEIRA

Steps:

• Heat up 1 tbsp olive oil in a large skillet over medium heatbsp Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about ¼" thick. Sprinkle each fillet with salt and pepper.
• Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bitbsp Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the.
• skillet to help make the sauce.
• With the heat still on medium, add two tbsp of oil to the skilletbsp Add the sliced mushrooms and sauté for about two minutes. Add the Madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about ¼ of its original volume. When the sauce is done it will have thickened and turned a dark brown color.
• As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.
• Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.
• To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tbsp of Madeira sauce over the chicken.

CHICKEN MADEIRA

Steps:

• in a large skillet over medium heat olive oil.
• Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick.
• Sprinkle each fillet with salt and pepper.
• Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit.
• Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce.
• Don't clean the pan.
• You want all that cooked-on goodness to stay in the skillet to help make the sauce.
• With the heat still on medium, add two tablespoons of oil to the skillet.
• Add the sliced mushrooms and sauté for about two minutes.
• Add the madeira wine, beef stock, butter and pepper.
• Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume.
• When the sauce is done it will have thickened and turned a dark brown color.
• As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil.
• Add a little salt to the water.
• Toss the asparagus into the water and boil for 3 to 5 minutes, or until just tender.
• Drop the asparagus in a bowl of ice water.
• Set oven to broil.
• To Prepare the dish: Arrange the cooked chicken fillets on a baking pan.
• Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese.
• Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.
• To serve: Arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate.

PORTUGUESE CHICKEN MADEIRA

Steps:

• Rinse chicken inside and out. Drain well and pat dry with paper towels. Place chicken on a roasting pan, tempered glass or ceramic.
• In a food processor or with a mortar and pestle, grind the garlic cloves and the peppercorns, making a paste. Place in a small bowl and incorporate the Madeira. Marinate, covered, in the refrigerator for at least 2 hours. Bring to room temperature before baking.
• Heat oven to 375 degrees.
• Pour the olive oil over the chicken. Place chicken in oven and bake 1 hour and 15 minutes, or until juices run clear. Let rest 15-20 minutes before carving.

CHICKEN MADEIRA

Steps:

• Sprinkle each chicken breast liberally with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook the chicken until browned, 4 to 6 minutes per side. Transfer to a plate and cover with foil.
• Add the remaining 2 tablespoons oil to the same skillet over medium-high heat and saute the mushrooms until softened, 2 minutes. Add the wine and cook 1 minute before adding the beef broth and thyme. Bring the sauce to a simmer and let reduce by three-quarters, about 15 minutes. The sauce should have thickened and turned a rich dark brown. Just as the sauce is almost done, return the chicken to the pan and finish cooking through to 165 degrees F, about 5 minutes. Season with salt and pepper.
• Serve the chicken with the mushrooms and Madeira sauce and garnish with fresh thyme.
• Per serving: Calories 280; Total Fat 14 grams; Saturated Fat 2 grams; Protein 29 grams; Total Carbohydrate 4 grams; Sugar: 3 grams; Fiber 0 grams; Cholesterol 76 milligrams; Sodium 296 milligrams

PORTUGUESE CHICKEN SOUP

Steps:

• In a large saucepan, add chicken breast, onion, parsley, zest & mint sprig, & simmer until done, about 35 minutes.
• Remove the breast & let it cool before stripping off the meat & cutting it into a julienne.
• Strain the broth, then return it to the ot & bring it to a boil. Add pasta & chopped mint, season to taste with salt & white pepper, then heat until pasta is cooked al dente.
• Remove from heat, stir in lemon juice & julienned chicken. Ladle into soup bowls & ENJOY!

CHICKEN MADEIRA

Steps:

• Preheat the oven to 350°F.
• Sprinkle both sides of the breasts with salt and pepper. Lightly coat the bottom of a 8 x 8-inch baking dish with vegetable or canola oil. Place the breasts in the dish in one layer.
• In a medium skillet over medium heat, place 1/2 tablespoon olive oil. Add the mushrooms and saute for 2 to 4 minutes. Remove the mushrooms with a slotted spoon, and distribute evenly over the chicken. Add the remaining oil to the skillet; saute the onion and garlic until transparent, about 4 minutes, and place over mushrooms.
• Combine the wine and sour cream; pour over the chicken.
• Discard the oil and wipe the skillet clean with paper towel. Melt the butter in the skillet; add the crumbs and toss to coat. Sprinkle the crumbs over the chicken breasts. Cover the dish with foil, and bake for exactly 1 hour. Serve immediately.

MACAU-STYLE PORTUGUESE CHICKEN

Steps:

• Combine the first 7 ingredients; rub over chicken. Refrigerate, covered, at least 1 hour or overnight. Meanwhile, place potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until just tender, 10-12 minutes. Drain and set aside., In a large skillet, heat oil over medium-high heat. Brown chicken on both sides; remove and set aside. Reserve 5 slices chorizo for topping. In the same pan, cook and stir remaining chorizo, tomato paste, garlic and bay leaves for 1 minute. Add onion, green pepper and tomato; cook and stir until tender, 3-5 minutes., Stir in coconut milk, broth, cooked potato, 8 olives and reserved chicken. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes. Preheat broiler., Transfer chicken mixture to a 13x9 baking pan, place egg, reserved chorizo and remaining 4 olives over top; sprinkle with coconut. Broil 3-4 in. from heat until coconut is toasted, 7-10 minutes. Discard bay leaves. Serve curry with rice.