Galinha à Africana Portuguese Chicken Recipes

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HOMEMADE PORTUGUESE CHICKEN



Homemade Portuguese Chicken image

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

¼ cup lemon juice
4 tablespoons olive oil
4 cloves garlic, peeled
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon chili powder, or to taste
1 teaspoon red pepper flakes, or to taste
1 bay leaf
½ teaspoon ground black pepper
4 chicken leg quarters
1 pinch sea salt to taste

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

GALINHA à AFRICANA (PORTUGUESE CHICKEN)



Galinha à Africana (Portuguese Chicken) image

Ironically in Portugal and former colonies, the dish is known as Galinha à African or African chicken since it uses African inspired ingredients, while we call it Portuguese chicken since it was the Portuguese that brought it to the world.

Provided by johan.wasserman

Categories     Chicken Breast

Time 4h30m

Yield 2 serving(s)

Number Of Ingredients 11

2 char-grilled red capsicums (bought from the deli section)
1 -2 dried piri-piri, chili, crumbled
1 large long red fresh chili pepper, deseeded & chopped
4 garlic cloves, chopped
1/2 teaspoon coriander powder
1/2 teaspoon smoky paprika
1 tablespoon red wine vinegar
2 boneless chicken thighs
olive oil
lemon wedge, to serve
fresh coriander leaves, to serve

Steps:

  • To make the piri piri sauce, put the peppers, dried and fresh chillies, red wine vinegar, garlic, paprika and coriander into a food processor. Add enough olive oil to make a loose paste.
  • Spread the piri piri over the chicken and marinate overnight.
  • Set the BBQ or griddle pan to hot and cook chicken both sides until crispy and brown.
  • While cooking, heat the remaining marinade in a small saucepan to use as additional sauce.
  • Sprinkle with chopped fresh coriander and serve with lemon wedges, extra sauce and crusty bread.

Nutrition Facts : Calories 240.2, Fat 14.8, SaturatedFat 4.2, Cholesterol 79, Sodium 75.3, Carbohydrate 9.5, Fiber 2.7, Sugar 5.1, Protein 17.9

CHICKEN PORTUGUESE STYLE (GALINHA DE VINHA D'AHLOS)



Chicken Portuguese Style (Galinha De Vinha D'ahlos) image

This recipe has its origin in Macao, where the traditional pork recipe was adapted to chicken. It is a versatile recipe for pork, chicken and fish.

Provided by Amy in Hawaii

Categories     Stew

Time 13h

Yield 8-10 serving(s)

Number Of Ingredients 9

4 lbs chicken thighs
1 1/4 cups white vinegar
1 1/2 teaspoons salt
1 teaspoon hot chili pepper, minced
3 garlic cloves, minced
1 tablespoon vegetable oil
2 cups water
1 bay leaf
1 tablespoon peppercorn, cracked

Steps:

  • At least 10 hours before serving place chicken pieces in a large locking plastic bag.
  • Add vinegar, salt,minced peppers (I use Hawaiian Tabasco peppers, but you can use any medium hot pepper like jalapeno, serrano, or bottled yellow hot peppers),and minced garlic to the bag.
  • Seal the bag and mix well. Place bag in the refrigerator on a flat surface. Marinate, turning every 2-4 hours to season well. Marinate for 4-8 hours or overnight.
  • Three hours before serving, Heat oil in a heavy dutch oven; brown chicken pieces on all sides.
  • Add water, bay leaf, and cracked peppercorns. Reduce heat and simmer for one hour until chicken is tender. Add more water if needed to keep chicken from sticking.
  • Pork: Cut pork butt into one inch cubes. Add enough water to just cover the meat. Simmer for 1 1/2 - 2 hours until meat is tender. During last 1/2 hour of cooking, add peeled and quartered potatoes and cover with meat juices.
  • Fish: Use a firm fleshed fish Iike tuna steak. After marinating fish, saute fish in oil until done, about 3-4 minutes on a side, be careful not to overcook. Season to taste. Omit last part of recipe.

Nutrition Facts : Calories 537.2, Fat 36.8, SaturatedFat 10.3, Cholesterol 191, Sodium 617.8, Carbohydrate 9, Fiber 3.4, Sugar 0.4, Protein 40.8

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