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
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.
CHICKEN PORTUGUESE STYLE RECIPE - (4.2/5)
Provided by á-4084
Number Of Ingredients 13
Steps:
- Heat the oil over medium high heat in a skillet. Add the peppers, onions, garlic, salt and pepper. Cook, stirring, about 3 minutes or until crisp tender. Then add the tomatoes and saffron. Cover and simmer 10 minutes. Meanwhile, melt the butter in a skillet large enough to hold the chicken breasts in one layer. Season the chicken with salt and pepper. Cook over medium heat until lightly browned, about 4 minutes. Turn the pieces, reduce the heat and cook about 5 minutes or until done. Do not overcook. Transfer the chicken to a warm platter and keep it warm. Add the shallots to the skillet and cook until wilted. Do not brown. Pour in the wine and scrape the bottom with a wooden spatula to dissolve any brown particles that may cling to the bottom of the skillet. Reduce the wine almost completely and add the chicken broth. Let this cook until it is almost totally reduced. Add the chicken breasts and any liquid that may have accumulated. Add the pepper and tomato mixture, bring to a simmer and add the parsley. Serve with rice.
PORTUGUESE BARBECUED CHICKEN
Make and share this Portuguese Barbecued Chicken recipe from Food.com.
Provided by stephanie
Categories Chicken
Time P1DT8h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat.
- Cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally.
- Place chicken on greased grill over medium heat; skin side down for 10 minutes.
- Turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced.
PORTUGUESE ROASTED CHICKEN
Provided by Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Place chicken on cutting board, breast-side down. Use a pair of poultry shears or heavy-duty kitchen scissors to cut along either side of the bird's backbone; remove. Turn the chicken over; use palms to press on breast bones to flatten the chicken. Using a sharp, heavy knife, cut the chicken between breast halves. The chicken will be in 2, flat pieces.
- Place an ovenproof cooling rack on a large rimmed baking sheet. In a small bowl, mix together the lemon juice, garlic, 1/4 cup olive oil, 1/2 teaspoon salt, pepper, and pimento paste, then rub over the chicken. Transfer the chicken to a rack, then pour 2 tablespoons olive oil and 1/2 cup wine over the chicken. Roast 30 minutes; turn the chicken over and pour the remaining 2 tablespoons oil and 1/2 cup wine over the chicken. Roast the chicken until golden, moist, and opaque throughout, about 30 minutes.
PORTUGUESE-STYLE ROAST CHICKEN
Make and share this Portuguese-Style Roast Chicken recipe from Food.com.
Provided by AlisVolatPropriis
Categories Whole Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200°C or 180°C fan. Using kitchen scissors or poultry shears, cut down either side of the backbones of chickens and discard. Open out chickens and flatten, pressing with the heel of your hand.
- Rub chicken skin with cut lemon; reserve lemons. Combine oil, garlic, oregano, paprika, cayenne and salt, and rub into skin. Arrange chickens skin side up in a large baking dish and add reserved lemons.
- Roast for 45 minutes, until golden brown and cooked through. Set aside to rest for 10 minutes, then carve into pieces. Drizzle with reserved pan juices to serve.
PORTUGUESE BRAISED CHICKEN
A delicious chicken dish with wonderful Portuguese flavors. A terrific comfort food yet light and refreshing. Serve with parsley potatoes.
Provided by mcqueenbee
Categories World Cuisine Recipes European Portuguese
Time 1h15m
Yield 10
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven over medium heat. Add sausage, onion, and bell pepper; saute until vegetables are softened and sausage is browned, about 10 minutes. Remove with a slotted spoon to a plate, leaving drippings in the pot.
- Combine oregano, basil, salt, and pepper in a small bowl and rub on chicken. Add chicken to the pot, raise heat to medium-high, and brown on all sides, about 10 minutes.
- Stir sausage and vegetable mixture into the pot with wine, broth, bay leaves, and red pepper flakes. Bring to a boil; reduce heat to medium-low and let simmer, covered, until chicken is no longer pink in the centers, 35 to 45 minutes.
- Remove and discard bay leaves. Serve chicken with orange wedges.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 3.3 g, Cholesterol 172.9 mg, Fat 39.1 g, Fiber 0.5 g, Protein 37.2 g, SaturatedFat 11.5 g, Sodium 725.2 mg, Sugar 1.4 g
MACAU-STYLE PORTUGUESE CHICKEN
This comforting golden curry recipe is one of the national dishes of my hometown, Macau. Since moving to Toronto, I searched and could not find an authentic version of the dish that reminded me of the dish I grew up having. My version is close and holds a special place in my heart. - Sammi Pun, Sam's Edit
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 26
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.
Nutrition Facts : Calories 551 calories, Fat 38g fat (23g saturated fat), Cholesterol 137mg cholesterol, Sodium 1013mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.
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