Frango No Pucara Chicken In A Pot Recipes

FRANGO NA PUCARA (CHICKEN IN BEAN POT )

Steps:

• Cut chicken into serving pieces.
• Coarsley chop onions, garlic, tomatoes, bacon (or ham).
• In Portugal they use a crockery bean pot but you may use any ovenproof casserole with a lid.
• You will be layering ingredients in the bean pot/casserole. Begin by covering the bottom of the bean pot/casserole with chicken pieces; sprinkle with salt, pepper, onion, tomato, bacon/ham and olives. Continue to layer in this manner until all ingredients are used up, ending with tomatoes and olives on top.
• Drizzle mustard and butter on top of casserole ingredients.
• Pour brandy over all; cover the pot and set aside to marinate for 5-6 hours at room temperature or overnight in the refrigerator.
• Place casserole in a COLD OVEN (do not preheat).
• Bake at 350F for 1 1/2 hours.
• In a small bowl, combine cornstarch and water.
• Remove casserole lid and add cornstarch mixture; stir gently.
• Return uncovered to oven and bake 15 minutes longer.
• Helma suggests serving this with seasoned rice and a green salad.

FRANGO NO PUCARA ( CHICKEN IN A POT)

Steps:

• Put the chicken in a baking pan or casserole dish. Add all other ingredients.
• Bake in a 350 degree oven for 1 and 1/4 hours. Remove cover and raise temperature to 400 degrees and bake for 15 more minutes.

PORTUGUESE CHICKEN

Steps:

• Preheat oven to 350°F. Whisk 1 cup flour, 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper in large bowl. Add chicken pieces to seasoned flour, 1 at a time, and turn to coat. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, 3 to 5 minutes per side. Transfer chicken to plate; reserve skillet.
• Arrange chicken in single layer in large ovenproof pot. Top with tomatoes and juice, prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1/4 teaspoon paprika. Add wine and Port to reserved skillet. Bring to boil, scraping up browned bits. Remove from heat. Whisk in mustard and tomato paste; pour mixture over chicken and bring to boil. Cover; transfer to oven.
• Braise chicken until very tender, about 1 1/2 hours. Discard bay leaves and parsley. Using tongs, transfer chicken and toppings to platter. Return sauce in pot to simmer. If thicker sauce is desired, stir 1 tablespoon flour and butter in small bowl until smooth paste forms. Add flour paste to sauce and whisk to blend. Simmer until sauce thickens to desired consistency, whisking often. Season sauce to taste with salt and pepper. Spoon over chicken and serve.