Ferreira Portuguese Chicken Soup Recipes

PORTUGUESE CHICKEN, LEMON AND MINT SOUP

Steps:

• Combine the chicken, celery, onion, garlic, parsley, lemon zest, mint sprigs, red pepper flakes and water or broth in a large saucepan. Bring to a boil and skim off any foam. Reduce the heat to medium low and simmer, skimming as needed, 45 minutes, or until the chicken is tender.
• Strain the stock through a fine sieve into a large bowl. Transfer the chicken to a plate to cool and discard the vegetable mixture. Return the stock to the saucepan over medium-low heat and simmer until it is slightly reduced and flavorful, about 30 minutes. Add the rice and simmer until tender, about 20 more minutes.
• When the chicken is cool enough to handle, remove the skin, then remove the meat from the bones and tear it into bite-size pieces. Add to the stock and cook 3 to 4 minutes. Add the lemon juice, chopped mint, and salt and cayenne pepper to taste; cook 2 to 3 more minutes.

PORTUGUESE CHICKEN

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.

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).

PORTUGUESE CHICKEN SOUP (CANJA)

Steps:

• Combine the chicken stock, chicken pieces, onion, parsley, and lemon zest in a large pot and bring to a boil over high heat. Reduce the heat and simmer covered until the chicken is cooked through, about 30 minutes.
• Remove the chicken pieces and cool enough to handle. Remove and discard the skin and bones and cut or tear the meat into small pieces.
• Strain the soup through cheesecloth (muslin) and discard the solids. Return the stock and meat to the pot and add the rice, mint, lemon juice, salt, and pepper. Bring to a simmer and cook until the rice is tender, about 20 minutes.
• Garnish with lemon slices and mint leaves.

FERREIRA PORTUGUESE CHICKEN SOUP

Steps:

• Set the oven to 350˚F. Rub the chicken breasts with olive oil, kosher salt, and black pepper. Once it's heated, put it on a cookie sheet and bake for 40 minutes. Heat a large soup pan until a few drops of water sizzle. Put a half-inch of water in and toss in the bouillon, peppercorns (smashed with a wide knife), olive oil, garlic powder, oregano, saffron, paprika, and thinly sliced garlic cloves. Stir constantly until it boils. Add a gallon of water. Scrape the leaves off of the thyme and rosemary and toss them in. Put in the wild rice, yellow onion (diced to 1/2" pieces), celery stalks (cut to 1/3" pieces), carrots (cut to 1/3" pieces), and potatoes (cut to 1/2" cubes). Simmer until you like it (usually about an hour for me) then toss in the chopped parsley leaves, basil, and parmesan. Ladle it to a nice bowl and serve with torn pieces of toasted ciabatta.

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!

PORTUGUESE CHICKEN SOUP II

Steps:

• In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes.
• Remove the breast, cool, then strip off the meat and cut into a julienne.
• Strain the broth, return to the pot, and bring to a boil. Add pasta and chopped mint. Season to taste with salt and white pepper. Heat until the pasta is cooked al dente.
• Remove from heat, stir in lemon juice and chicken julienne. Ladle into soup plates and top with lemon slice and mint leaf.