Portuguese Chicken Casserole 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

PORTUGUESE CHICKEN I



Portuguese Chicken I image

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

¼ cup butter
4 1/2 breast, bone ins bone-in chicken breast halves, with skin
1 ½ cups chicken stock, or as needed
1 cup dry white wine
4 cloves garlic, peeled
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 cup heavy cream

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 ONE POT CHICKEN AND POTATOES



Portuguese One Pot Chicken and Potatoes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 20

8 skinless chicken thighs, bone-in
Kosher salt and freshly ground pepper
1 cup all-purpose flour
2 tablespoons sweet paprika
1/4 cup EVOO
4 ounces chorizo, chopped
1 1/2 pounds baby Yukon Gold potatoes, quartered
2 tablespoons finely chopped fresh thyme
3 to 4 cloves garlic, thinly sliced
2 to 3 small stalks celery, sliced
1 large bay leaf
1 Fresno chile pepper, thinly sliced
1 onion, chopped
1/3 cup dry sherry
1 cup chicken stock
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
One 14-ounce can chunky crushed tomatoes
A couple handfuls fresh flat-leaf parsley, coarsely chopped
4 Portuguese rolls

Steps:

  • Sprinkle the chicken liberally with salt and pepper. Combine the flour and paprika in a large bowl, and then toss the chicken in the mixture to coat, shaking off the excess. Heat 3 tablespoons EVOO in a Dutch oven over medium-high heat. Brown the chicken, then remove to a large plate and add the remaining 1 tablespoon EVOO to the pot. Add the chorizo and cook until browned; remove with the slotted spoon and add to the plate with the chicken. Add the potatoes, thyme, garlic, celery, bay leaf, chile peppers and onions to the pot, partially cover and cook until softened, 7 to 8 minutes, stirring occasionally. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, lemon and orange zests and tomatoes. Slide the chorizo and chicken back into the pot and simmer until the chicken is cooked through, about 10 minutes. Ladle the stew into shallow bowls. Sprinkle with the parsley and serve with the rolls for mopping up the sauce. Cook's Note: The stew can be covered and refrigerated for a make-ahead meal. Reheat over medium heat.

PORTUGUESE CHICKEN



Portuguese Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 all-purpose potatoes, such as russets, peeled and cut into quarters
4 carrots, peeled and cut into large pieces on a diagonal
3 ribs celery, cut into large pieces on an angle
1 large onion, cut into large chunks
1 cup dry white wine
2 teaspoons sugar
1 teaspoon salt
1 tablespoon extra-virgin olive oil, eyeball it
2 cups chicken broth
3/4 pound chorizo, cut into 1 1/2 inch slices on an angle
4 pieces poached cooked chicken, leftover from potage, sliced on an angle into 1-inch strips
1 cup tomato sauce
1/4 cup chopped flat-leaf parsley
Crusty Portuguese bread or other chewy, farm bread, for passing at the table

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.

PORTUGUESE CHICKEN



Portuguese Chicken image

Provided by Jean Anderson

Categories     Chicken     Onion     Vegetable     Braise     Dinner     Spice     Paprika     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield 4 servings

Number Of Ingredients 16

1 cup all purpose flour
1 tablespoon plus 1/4 teaspoon Hungarian sweet paprika
1 3- to 3 1/4-pound chicken, cut into 8 pieces
2 tablespoons extra-virgin olive oil
1 14.5-ounce can diced tomatoes in juice
4 ounces thinly sliced prosciutto, chopped
12 cipolline onions or 1-inch-diameter pearl onions, blanched 1 minute, peeled
2 large roasted red peppers from jar, halved, cut into 3/4-inch-wide strips
6 large garlic cloves, pressed
4 large fresh Italian parsley sprigs
4 large fresh bay leaves, bruised
1/2 cup dry white wine
1/2 cup tawny Port
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 tablespoon butter, room temperature (optional)

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.

PORTUGUESE CHICKEN CASSEROLE



Portuguese Chicken Casserole image

This recipe was found in The Good Cook Poultry The cookbook editors credit the recipe to Shirley Sarvis, A Taste of Portugal.

Provided by Dreamer in Ontario

Categories     Ham

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

2 1/2 lbs chicken, cut into serving pieces
3 tomatoes, peeled, seeded and chopped
6 ounces smoked ham, thinly sliced and cut into 1/2 inch squares (lean)
8 small boiling onions
1 tablespoon Dijon mustard
1 large garlic clove, finely minced (or crushed)
6 tablespoons dry white wine
6 tablespoons tawny port or 6 tablespoons white port
salt and pepper, to taste
4 tablespoons butter
3 tablespoons brandy

Steps:

  • Preheat oven to 350F.
  • In a casserole, combine tomatoes, ham, onions, mustard, garlic, wine and port.
  • Season chicken pieces with salt and pepper then arrange on top of tomato mixture in a single layer.
  • Dot with butter.
  • Bake in preheated oven for 1 hour or until chicken is browned and tender.
  • Sprinkle with brandy.
  • To serve, spoon sauce over chicken.

PORTUGUESE CHICKEN



Portuguese Chicken image

This sounds so good! Recipe courtesy of RecipeSecrets.com. Posted for Zaar World Tour II for the South European (Mediterranian) region.

Provided by Stacky5

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 potatoes, such as russets, peeled, and cut into quarters
4 carrots, peeled, and cut into large pieces on a diagonal
3 celery ribs, cut large pieces on an angle
1 large onion, cut large chunks
1 cup dry white wine
2 teaspoons sugar
1 teaspoon salt
1 tablespoon extra virgin olive oil
2 cups chicken broth
3/4 lb chorizo sausage, cut into 1 1/2-inch slices on an angle
4 cooked boneless skinless chicken breasts, leftover (preferably poached)
1 cup tomato sauce
1/4 cup flat leaf parsley, chopped
crusty Portuguese bread or other chewy farm bread, for passing at table

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.

Nutrition Facts : Calories 864.8, Fat 40.3, SaturatedFat 13.9, Cholesterol 147.9, Sodium 2483, Carbohydrate 58.1, Fiber 8.4, Sugar 12.2, Protein 56

MACAU-STYLE PORTUGUESE CHICKEN



Macau-Style Portuguese Chicken image

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

4-1/2 teaspoons cornstarch
2 teaspoons ground turmeric
1 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin
4 boneless skinless chicken thighs (about 1 pound)
1 medium potato, peeled and cut into 1-inch pieces
CURRY:
1 tablespoon olive oil
1 fully cooked Spanish chorizo link (3 ounces), sliced
1 tablespoon tomato paste
2 garlic cloves, minced
2 bay leaves
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped tomato
1 can (13.66 ounces) coconut milk
1 cup chicken broth
12 pitted ripe olives, divided
1 tablespoon cornstarch
2 tablespoons water
1 hard-boiled large egg, quartered
1/4 cup unsweetened coconut flakes
Hot cooked rice

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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