PORTUGUESE CHICKEN I
Creamy rich chicken in white wine sauce. Serve over rice.
Provided by KADZO
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a large skillet over medium-high heat. Add chicken breasts, and cook until nicely browned on both sides. Pour in chicken stock and white wine, using enough chicken stock so that the chicken pieces are covered halfway to two thirds by liquid. Add whole garlic cloves. Reduce heat to medium-low, sprinkle flour over the top of the contents of the pan and cover with a lid. Simmer for 40 to 45 minutes, until chicken is cooked through.
- When chicken is cooked through, remove to a dish, and keep warm. Boil the liquid in the skillet until it is reduced to about 1 1/2 cups. Whisk cream into the reduced liquid, breaking up the garlic cloves as much as you can. Return chicken to the pan, and heat through.
Nutrition Facts : Calories 652.5 calories, Carbohydrate 6.5 g, Cholesterol 225.4 mg, Fat 45 g, Fiber 0.3 g, Protein 43.4 g, SaturatedFat 24.2 g, Sodium 1040.2 mg, Sugar 0.9 g
PORTUGUESE CHICKEN AND RICE
Make and share this Portuguese Chicken and Rice recipe from Food.com.
Provided by megara137
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions, garlic, salt, pepper and brown sugar in oil, till softened and beginning to brown in color. Add Chicken pieces, cook till almost done. Add broth, water, tomatoes and rice; cook till almost all liquid is absorbed. Stir in crushed red pepper and cook 2 more minutes.
PORTUGUESE-INSPIRED SLOW COOKER CHICKEN THIGHS
This is one of those throw-it-all-together and let-it-cook-all-day recipes. It is a hearty meal to feed your family on cold autumn nights. Serve over rice or couscous with a bottle of Sangiovese.
Provided by Chardonnay Queen
Categories Slow Cooker Chicken Main Dishes
Time 7h25m
Yield 6
Number Of Ingredients 9
Steps:
- Combine chicken thighs, chorizo sausage, onions, garlic, oregano, and pepper in a slow cooker. Stir in diced tomatoes and tomato paste until well mixed. Cook on Low until chicken is no longer pink in the center and the juices run clear, 7 to 9 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Stir in artichoke hearts and cook on Low until heated through, 10 to 15 more minutes.
Nutrition Facts : Calories 455.1 calories, Carbohydrate 15.7 g, Cholesterol 140.5 mg, Fat 24.2 g, Fiber 3.7 g, Protein 42.5 g, SaturatedFat 7.8 g, Sodium 995.4 mg, Sugar 6 g
PORTUGUESE CHICKEN LIVERS & RICE
Remembered I had this recipe in a 1983 cookbook.This is really good--not the strong taste you might think. If you like chicken livers, you'll like this. Not as complicated as it sounds!!
Provided by Pat McCardle
Categories Beef Organ Meats
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter in a skillet and saute livers over medium heat about 3 minutes until brown, but still pink inside.
- Remove and season with salt& pepper, chop coarsely and put aside.
- Heat the oil on medium heat.
- Add onion and garlic and saute until soft.
- Add rice, saute until rice just starts to take on a clear color.
- Don't scorch the rice.
- Add broth and tomato sauce.
- Mix well and bring to a boil.
- Add all other ingredients, except livers.
- Cover& cook over med.
- heat for about 10 minutes.
- Stir lightly with a fork, reduce heat, cover and cook for about 10 minutes more until liquid is almost absorbed.
- Mix in the livers, stir,cover.
- Cover and cook until the liquid is absorbed and the rice is cooked through.
- Add more liqid if needed (a little water is okay).
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INSTANT POT PORTUGUESE CHICKEN AND RICE 焗葡國雞飯
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5/5 (26)Total Time 1 hrCategory MainCalories 487 per serving
- Marinate Chicken Thighs: Marinate chicken with 1/2 teaspoon of sugar, a dash of ground white pepper, 1 tbsp regular soy sauce, and 1 tablespoon of Shaoxing wine for 20 minutes.
- Prepare Pressure Cooker: Heat up pressure cooker (Instant Pot: press Sauté button and click adjust button to go to Sauté More function). Make sure the pot is as hot as it can be when you place the onions in (Instant Pot: wait until indicator says HOT).
- Sauté Onion, Shallot, and Garlic: Add 1 tablespoon of peanut oil into the pressure cooker. Add sliced onion & shallot, sauté until brown & fragrant. Add minced garlic, sauté until fragrant. Season layering with kosher salt & ground black pepper if desired.
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