Portuguese Chicken With Chorizo And Clams Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN WITH CLAMS



Chicken With Clams image

This is a dish inspired by the classic Portuguese pork with clams (usually called á alentejana, because it's from Alentejo), a magnificent expression of surf and turf, with the brininess of the clams almost overwhelmingly flavoring the pork. Here, it's done with chicken, which is more reliably tender (good pork is harder to find than good chicken) and marries with the clam juice equally well. It can also be made in a kind of Chinese style, by adding not only ginger to the garlic but also sesame oil and soy sauce.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons neutral oil, like grapeseed or safflower
4 chicken drumsticks or thighs, skin on, bone in
Salt and black pepper
2 tablespoons chopped garlic
2 tablespoons chopped ginger
24 littleneck clams, rinsed in several changes of water until water runs clear and then drained
1 bunch scallions, white and green parts chopped and separated
1/4 cup cilantro stems, chopped
1/2 cup cilantro leaves, chopped

Steps:

  • Heat the oil over medium-high heat in a large, deep skillet or broad pot that can later be covered. When the oil is hot, season the chicken pieces with salt and pepper, and add them to the oil. Regulate the heat so that the meat browns evenly, turning as needed. (Drumsticks have 4 sides, really; thighs only 2, so timing is variable.) When the chicken is well browned, it will be almost done.
  • Add the garlic and ginger and cook for a minute, just until they soften a bit. Add the clams and sprinkle them with the scallion whites and the cilantro stems. Cover and cook until all the clams open, about 10 minutes; they will generate a good deal of liquid.
  • Remove the top and cook that liquid down as desired. (Perhaps not at all, perhaps until syrupy - your call.) Serve over rice, or with crispy potatoes or bread, sprinkled with the scallion greens and cilantro leaves.

Nutrition Facts : @context http, Calories 527, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 6 grams, Sodium 881 milligrams, Sugar 1 gram, TransFat 0 grams

PORTUGUESE CHICKEN WITH CHORIZO AND CLAMS



Portuguese Chicken With Chorizo and Clams image

Make and share this Portuguese Chicken With Chorizo and Clams recipe from Food.com.

Provided by Chuck Hughes

Categories     Chicken Thigh & Leg

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

2 red peppers, halved and seeded
4 chicken legs (thighs and drumsticks)
1 tablespoon smoked paprika
1 tablespoon paprika
1 pound/ 450g chorizo sausage, sliced
salt & freshly ground black pepper
2 tablespoons canola oil
2 yukon gold potatoes, diced
1 medium onion, halved and sliced
2 garlic cloves, smashed
15 -20 clams
2 kale leaves, chopped with stems julienned
1/4 cup chopped fresh parsley, for garnish
1/4 cup chopped fresh chives, for garnish
olive oil, for drizzling and garnish
crusty Portuguese bread, for serving

Steps:

  • Heat the oven to broil and place the red peppers, skin-side up on a baking sheet for approximately 10 minutes or until all the skin is blackened.
  • Remove the red peppers from the oven and place them in an airtight container or bowl covered in plastic wrap to sweat and cool for 5 minutes. The skin will then be easy to peel off.
  • Reduce the heat of the oven to 350 degrees F.
  • Meanwhile, place the chicken in a bowl and add the smoked paprika, paprika, chorizo, salt, pepper and mix well.
  • In a pan, heat the canola oil on high heat. Add the chicken and fry until crispy on all sides, about 3 to 4 minutes. Add the chorizo and do the same for another 2 minutes. Add the potatoes and onions and stir.
  • Slice the skinless, roasted red peppers into long strips and add to the pan, along with all the juices. Place the smashed garlic on top of the chicken and season with salt and pepper.
  • Put the pan in the oven for approximately 25 minutes, or until the chicken is fork tender.
  • Remove from oven. Add the clams and kale. Cook for another 10 minutes.
  • Remove and plate, garnishing with fresh parsley, chives, a drizzle of olive oil and some crusty (Portuguese) bread on the side.
  • Cook's Notes:.
  • Chorizo can be replaced by bacon cut in pieces. Kale can be replaced by baby spinach.

CLAMS WITH CHORIZO



Clams with Chorizo image

Provided by Emeril Lagasse

Categories     appetizer

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 9

8 ounces fresh chorizo sausage (about 1 link), removed from casing
1/2 cup diced white or yellow onions
2 cloves garlic, minced
Salt and freshly ground black pepper
1 pound littleneck clams (about 12 clams), cleaned and soaked in water to remove impurities
1 cup dry white wine, plus more if needed
1/2 cup fresh cilantro, coarsely chopped
3 to 4 tablespoons cold unsalted butter, cubed
Crusty bread or baguette, for serving

Steps:

  • Heat a large saucepot over medium heat. Add the chorizo and cook, using a spoon or spatula to break up the sausage into small pieces, until the sausage begins to brown. Add the onions and garlic and sprinkle lightly with salt and pepper. Continue to cook until the sausage has browned, 3 to 4 minutes, taking care not to burn the garlic.
  • Add the clams to the pot and let settle for a minute, then add the white wine and cilantro. Re-season with salt and pepper and cover tightly with a lid. Let cook about 5 minutes, making sure that the broth at the bottom is at a simmer during that time. After 5 minutes, the clams should have opened or be mostly open; if not, or if the mixture is dry, add another 1/4 cup or so of wine, cover and simmer until the clams are open, 1 to 2 minutes longer. Taste the broth for seasoning and add salt or pepper if necessary. Add the butter to the broth and stir to combine.
  • Transfer to a large serving bowl, making sure to pour the broth over the clams. (Remove any unopened clams and discard them.) Serve with crusty bread or baguette.

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

PORTUGUESE-STYLE PORK AND CLAMS WITH CHORIZO AND FRIED POTATOES



Portuguese-Style Pork and Clams with Chorizo and Fried Potatoes image

Categories     Bread     Pork     Potato     Side     Fry     Roast     Steam     Dinner     Clam     Brine     Kosher     Simmer

Number Of Ingredients 27

2 tablespoons pork fat (from the confit)
1 1/4 pounds pork confit (see pages 213-214), cut into 1-inch cubes
Fried potatoes (recipe follows)
2 tablespoons extra-virgin olive oil
3/4 pound fresh Mexican chorizo, casings removed
1/2 cup sliced shallots
1 tablespoon thyme leaves
3 pounds Manila clams, well scrubbed
Roasted tomatoes (recipe follows)
1 1/2 cups vermouth
1 cup chicken stock
4 tablespoons unsalted butter, cut into pieces
2 tablespoons minced garlic
1/4 cup chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
Fried Potatoes
1 1/2 pounds Yukon Gold potatoes
1/4 cup extra-virgin olive oil
1 head garlic, cut in half horizontally and smashed
2 bay leaves
6 sprigs thyme, plus 2 teaspoons fresh thyme leaves
Kosher salt and freshly ground black pepper
Roasted Tomatoes
6 Roma or other roasting tomatoes
2 tablespoons extra-virgin olive oil
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200°F.
  • Heat a large sauté pan over high heat for 2 minutes. Swirl in the pork fat and wait 1 minute. Taste a piece of the pork confit to see if it needs more seasoning. Season with salt and pepper, if necessary. Place the pork confit in the pan, being careful not to crowd it. (You may need to do this in two pans or two batches.) Sear the pork 4 to 5 minutes on the first side. When the first side is nicely caramelized, turn the pork cubes over, and brown them on all sides. Stir in the fried potatoes, heat them through, and coat them well with the pork fat. Transfer the pan to the oven to keep it warm.
  • Heat a Dutch oven over high heat for 2 minutes. Swirl in the olive oil and wait 1 minute. Crumble the chorizo into the pan, and sauté about 4 minutes, until the sausage is crisped on one side but not fully cooked. Add the shallots and thyme, stirring to coat them with the chorizo oil. Add the clams and the roasted tomatoes, stirring for about 2 minutes to combine all the ingredients and coat the clams. Pour in the vermouth and cover the pan. Let the clams steam a few minutes, until they open. Remove the lid and add the stock. Discard any unopened clams. Bring to a simmer, stirring well to combine the flavors, and swirl in the butter. Taste for seasoning. Spoon the clams and chorizo into a large, warm, shallow bowl.
  • Meanwhile, take the pork out of the oven and return it to the stove, over medium heat. Add the garlic and stir well, so that it coats the meat and potatoes. After a minute or two, when the garlic is translucent and just starting to color, stir in the parsley. Arrange the pork and potatoes over the clams and chorizo.
  • Serve with a large serving spoon and lots of crusty bread. If you are feeling over the top, a bowl of aïoli would really gild the lily (see page 148).
  • Fried Potatoes
  • Preheat the oven to 400°F.
  • Place the potatoes in a roasting pan, and toss well with 2 tablespoons olive oil, the garlic, bay leaves, thyme sprigs, and 1 heaping teaspoon salt. Cover tightly with aluminum foil, and roast the potatoes about 50 minutes, until they're tender. (The time will really depend on size, age, and variety of potatoes.) When the potatoes have cooled, peel them, discard the bay leaves and thyme, and crumble the potatoes into chunky pieces with your hands.
  • Heat a large sauté pan over high heat for 2 minutes. (To get the potatoes nicely browned and crisp, don't overcrowd them. You may have to use two pans or brown them in batches.) Swirl in the remaining 2 tablespoons olive oil and wait 1 more minute. Add the crumbled potatoes, and season with the thyme leaves, salt, and pepper. Sauté the potatoes until they are crispy on one side. (Don't try to move them or turn them if they are stuck to the pan; they will eventually release themselves, just be patient.) After about 8 minutes, when they've browned nicely on the first side, stir them to let them color on all sides. Serve immediately, or set aside on a baking sheet.
  • Roasted Tomatoes
  • Preheat the oven to 400°F.
  • Slice the tomatoes in half lengthwise, toss them with the olive oil, thyme, 1 teaspoon salt, and a pinch of pepper. Place the tomatoes, cut side down, on a baking sheet, and roast in the oven 30 to 40 minutes, until their skins blister and shrivel. When the tomatoes have cooled, pull off their skins and crush them gently with your hands.
  • Note
  • This is one of the more involved recipes in this book, but if you plan ahead and prep well, it's actually simple the evening of the dinner. Confit the pork a day or two in advance (remember, it will need to sit in the brine for 2 days before that!). Roast the tomatoes and potatoes in the morning, and then, closer to dinnertime, fry the potatoes and set them aside. The sautéing of the pork and steaming of the clams should be done at the last minute.

CHORIZO AND CLAMS, PORTUGUESE STYLE



Chorizo and Clams, Portuguese Style image

Categories     Clam     Boil

Yield serves 4

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 yellow or white onion, quartered and thinly sliced
2 cloves garlic, chopped
6 ounces Chorizo (page 24)
1 tablespoon tomato paste
1 small bay leaf, crumbled
1/4 cup white wine
1/2 cup water
2 pounds clams, mussels, or a mixture, scrubbed and mussels debearded if needed

Steps:

  • In a large pot or sauté pan, heat the oil over medium heat. Add the onion and garlic and cook until the onion begins to wilt, about 3 minutes. Crumble the chorizo into the pan and cook, stirring occasionally, until it begins to firm, about 2 minutes. Stir in the tomato paste, bay leaf, wine, and water and bring to a boil. Cover partially and cook until the liquid is reduced and the mixture is saucy, 5 minutes.
  • Add the shellfish to the pan, cover all the way, and cook until the shells open and their meat is slightly firm, about 5 minutes. Discard any shellfish that fail to open, then serve right away.

More about "portuguese chicken with chorizo and clams recipes"

PORTUGUESE CLAM STEW - HONEST COOKING - RECIPES
portuguese-clam-stew-honest-cooking image
2018-03-14 First of all, peel and slice the onion finely, then peel the garlic cloves. After that, pour 3 tbsp of extra-virgin olive oil into a saucepan big enough to contain the clams, and place over medium heat. Now, sautè the onions and …
From honestcooking.com


CHICKEN WITH CHOURIçO - FOOD FROM PORTUGAL
chicken-with-chourio-food-from-portugal image
In a saucepan, put the olive oil, the peeled tomatoes cut into small pieces, the peeled carrots cut into slices, the chopped chouriço mixture and the chicken with the marinade. Stir, cover the pan and cook over low heat about 50 to 55 …
From foodfromportugal.com


PORTUGUESE CLAMS AND SAUSAGE RECIPE | LEITE'S CULINARIA
portuguese-clams-and-sausage-recipe-leites-culinaria image
2020-04-14 Directions. Heat the oil in a large cataplana or a pot with a tight-fitting lid over medium-high heat until it shimmers. Dump in the chouriço and presunto and cook, stirring occasionally, until touched with brown, 6 to 8 …
From leitesculinaria.com


PORTUGUESE CLAM DIP WITH CHORIZO AND KALE - PREMIO …
portuguese-clam-dip-with-chorizo-and-kale-premio image
How to make Portuguese Clam Dip with Chorizo and Kale: 1. Crumble the Premio Sausage into a large skillet over medium heat and cook, stirring frequently, until browned and cooked through, according to package …
From premiofoods.com


CHICKEN WITH CLAMS | FOOD FROM PORTUGAL
chicken-with-clams-food-from-portugal image
HOW TO MAKE CHICKEN WITH CLAMS: Season the chicken with salt, bay leaf, pepper, chopped garlic and white wine. Let marinate about one to two hours. Place the olive oil and the onions cut into round slices in a saucepan and …
From foodfromportugal.com


BAKED RICE WITH CHORIZO AND CLAMS RECIPE - FOOD NEWS
Rice with chorizo and clams. In a saucepan, cook onion and garlic in oil until tender. Add pimento paste and parsley. Cook for a couple of minutes. Drain clams but reserving liquid. Add the clams to the saucepan. Measure clam juice and add enough water to measure 1 1/4 cups of liquid. Add rice and tomatoes and bring to boil. Cover and reduce ...
From foodnewsnews.com


10 BEST PORTUGUESE CHORIZO RECIPES | YUMMLY
The Best Portuguese Chorizo Recipes on Yummly | Portuguese Chorizo Stew, Portuguese Pork With Clams, Portuguese Chorizo Stuffed Bread
From yummly.co.uk


PORTUGUESE CHICKEN WITH CHORIZO AND CLAMS - THE HOME CHANNEL
Meanwhile, place chicken in a bowl and add paprika, chorizo, salt, pepper and mix well. In a pan heat canola oil on high heat. Add chicken and fry until crispy on all sides, about 3-4 minutes. Add chorizo and do the same for another 2 minutes. Add potatoes and onions and stir. Slice skinless red pepper into long strips and add to pan, along ...
From thehomechannel.co.za


PORTUGUESE CLAMS AND CHORIZO SAUSAGE | RECIPE | CLAM RECIPES, …
Jul 8, 2017 - Portuguese Clams with Chorizo Sausage only takes about 15 to 20-minutes to prepare yet produces such a flavorful broth that's amazing.
From pinterest.ca


PORTUGUESE CLAM AND CHORIZO STEW - SHELLFISH RECIPES - SEAFOOD …
2008-09-03 Preheat the oven to 350°F. Put the chorizo in a small saucepan with 1 cup of the stock and simmer until softened, about 15 minutes. Drain the chorizo and discard the broth. Meanwhile, brush the ...
From delish.com


PORTUGUESE SEAFOOD STEW WITH CHORIZO : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Portuguese Seafood Stew With Chorizo : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


BEST QUICK AND EASY RECIPES | FOOD NETWORK CANADA
Oct 18, 2011 - This classic Portuguese dish by Chuck Hughes is a meat lover's delight. Oct 18, 2011 - This classic Portuguese dish by Chuck Hughes is a meat lover's delight. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. …
From pinterest.ca


PORTUGUESE CHORIZO AND CLAM STEW - RONDA CARMAN
Instructions. In a large, heavy saucepan or Dutch oven heat the olive oil over medium-high heat. Add the chorizo, cooking until it has rendered some fat 3 to 5 minutes. Add the fennel and onions. Cook until soft and fragrant, 3-4 minutes. Add garlic, smoked paprika and crushed red pepper, cook an additional minute.
From allthebestblog.com


10 BEST PORTUGUESE CHORIZO RECIPES | YUMMLY
The Best Portuguese Chorizo Recipes on Yummly | Portuguese Chorizo Stuffed Bread, How To Make Portuguese Chorizo Pâté, Portuguese Tripe
From yummly.com


CHOURIçO STUFFED CLAMS - EASY PORTUGUESE RECIPES
2013-09-02 Directions: 1) Fill a large pot with 2 cups water and bring it to a boil. Add the clams to the boiling water. 2) Reduce the heat to a simmer and let the clams steam for approximately 10 minutes, until the shells open. 3) Remove the clam meat …
From easyportugueserecipes.com


PORTUGUESE CLAMS AND CHORIZO SAUSAGE - KITCHEN DREAMING
2016-04-12 Instructions. Preheat the oven on broil. Put the chorizo in a large skillet fitted with a tight fitting lid and brown, about 5 minutes. While the chorizo is browning, lightly brush the bread with olive oil and toast for about 7-10 minutes, until golden brown along the edges.
From kitchendreaming.com


PORTUGUESE PASTA WITH CLAMS AND CHOURIçO
2013-04-29 Directions: 1) Preheat the oven to 450°. 2) Heat the olive oil in a large saucepan. 3) Add the chourico and onion and cook over moderate heat, stirring occasionally, until the onion softens and the chouriço begins to brown, about 5 minutes. 4) Stir in the cayenne. Arrange the clams in the saucepan and add the tomatoes, garlic and 1/4 cup of ...
From easyportugueserecipes.com


CHOURICO PEPPERS AND ONIONS RECIPES - THERESCIPES.INFO
Portuguese Stuffie Recipe With Chourico top www.share-recipes.net. While the peppers are baking, chop the reserved tops into 1/2-inch cubes and set aside. Heat the olive oil in a large pan over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking for 1 minute, then add the chorizo. Preview / Show more See …
From therecipes.info


PORTUGUESE CLAM AND CHORIZO STEW RECIPE | MYRECIPES
½ pound chorizo-peeled, halved and cut into 1/2-inch pieces ; 1 ½ cups chicken stock or low-sodium broth ; 6 thick slices peasant bread ; ¼ cup extra-virgin olive oil, plus more for brushing ; 3 large garlic cloves, peeled and 2 minced ; ¼ pound thickly sliced bacon, cut crosswise into 1/2-inch pieces ; 1 very large onion, thinly sliced
From myrecipes.com


10 BEST PORTUGUESE CHORIZO RECIPES | YUMMLY
2022-06-15 olive oil, chopped tomatoes, garlic clove, chorizo, clams, fresh flat leaf parsley and 3 more Portuguese Fish Chowder (Tomato-Based) Fearless Eating yukon gold potatoes, flour, large shrimp, paprika, fresh parsley and 32 more
From yummly.com


CLAMS AND CHORIZO - GIRL WITH THE IRON CAST
2020-05-02 In a pot or high walled skillet, over medium heat, add 2 tbsp olive oil and diced chorizo. Sauté chorizo for 4-5 minutes until it begins to brown. Add in the minced shallot and thinly sliced garlic, sauté for one minute until fragrant. Add in 2 tbsp unsalted butter, 4 anchovy filets, and crushed red pepper flakes.
From girlwiththeironcast.com


PORTUGUESE SEAFOOD STEW WITH CHORIZO - ALL INFORMATION ABOUT …
Portuguese Seafood Stew made with clams, shrimp, scallops and chorizo comes together in minutes! In a large heavy pot, saute garlic and onion in olive oil over medium heat for about 3 to 5 minutes, until soft. Add chorizo, tomatoes, wine, bay leaf, 1/4 cup parsley, salt and pepper and simmer 5 minutes. Add the clams, mix well and cover.
From therecipes.info


CLAMS WITH CHORIZO AND POTATOES - TASTETORONTO
Step 2. Split the chorizo sausage in half lengthwise, then slice on a slight diagonal about 1/2 cm thick. Heat a pot on medium high heat. Add in the remaining saloio, then the chorizo sausage and cook for 2-3 minutes until browned, use a slotted spoon to remove from the pot.
From tastetoronto.com


PORTUGUESE CHICKEN WITH CHORIZO AND CLAMS FOOD
2 red peppers, halved and seeded: 4 chicken legs (thighs and drumsticks) 1 tablespoon smoked paprika: 1 tablespoon paprika: 1 pound/ 450g chorizo sausage, sliced
From wikifoodhub.com


PORTUGUESE JAMBALAYA - CARRIE’S EXPERIMENTAL KITCHEN
2018-01-02 Instructions. Start by heating a Dutch oven over medium high heat and add the oil; then add the chicken thighs and brown for about 3 minutes per side. Next, add the chorizo (sliced into rounds), scallions, garlic, ground cloves, tomatoes and rice and mix all together. Turn the heat on low, cover the pot and cook for 30 minutes.
From carriesexperimentalkitchen.com


PORTUGUESE-STYLE PORK AND CLAMS WITH CHORIZO AND FRIED
Add the shallots and thyme, stirring to coat them with the chorizo oil. Add the clams and the roasted tomatoes, stirring for about 2 minutes to combine all the ingredients and coat the clams. Pour in the vermouth and cover the pan. Let the clams steam a few minutes, until they open. Remove the lid and add the stock. Discard any unopened clams.
From plain.recipes


PORTUGUESE CHICKEN WITH CHORIZO AND CLAMS – RECIPES NETWORK
2014-10-05 Add the chicken and fry until crispy on all sides, about 3 to 4 minutes. Add the chorizo and do the same for another 2 minutes. Add the potatoes and onions and stir. Slice the skinless, roasted red peppers into long strips and add to the pan, along with all the juices. Place the smashed garlic on top of the chicken and season with salt and pepper. Put the pan in the …
From recipenet.org


PORTUGUESE CHICKEN WITH CHORIZO AND CLAMS | PORTUGUESE RECIPES, …
Dec 19, 2012 - Portuguese Chicken with Chorizo and Clams
From pinterest.co.uk


PORTUGUESE CLAM AND CHORIZO STEW RECIPE - RECIPES.NET
2022-04-25 Instructions. Preheat the oven to 350 degrees F. Put the chorizo in a small saucepan with 1 cup of the stock and simmer for about 15 minutes until softened. Drain the chorizo and discard the broth. Meanwhile, brush the bread with olive oil and toast for about 10 minutes, until golden. Rub the toasts with the peeled whole garlic clove, and ...
From recipes.net


CHICKEN & CHORIZO RECIPES | BBC GOOD FOOD
Spanish chicken traybake with chorizo & peppers. 69 ratings. Add this easy dinner recipe to your repertoire - simply pop herby chicken thighs into a roasting tin with colourful veg and spicy sausage. To make this keto-friendly, serve with keto bread.
From bbcgoodfood.com


CHORIZO AND CLAM RECIPES (92) - SUPERCOOK
Supercook found 92 chorizo and clam recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list chorizo and clam. Order by: Relevance. Relevance Least ingredients Most ingredients. 92 results. Page 1. Clams and …
From supercook.com


PORTUGUESE STYLE PORK AND CLAMS WITH CHORIZO AND FRIED POTATOES
Add the shallots and thyme, stirring to coat them with the chorizo oil. Add the clams and the roasted tomatoes, stirring for about 2 minutes to combine all the ingredients and coat the clams. Pour in the vermouth and cover the pan. Let the clams steam a few minutes, until they open. Remove the lid and add the stock. Discard any unopened clams ...
From wikifoodhub.com


SPANISH SEAFOOD PAELLA RECIPE: HOW TO MAKE CLASSIC PAELLA AT …
2022-06-27 Brown the chorizo. Preheat your oven to 350°F (175°C). Heat a large oven-proof skillet (or paella pan) over medium heat and cook 4 ounces of chorizo. Use a wooden spoon to break up the sausage as it cooks. Continue until some of the fat has rendered and the chorizo is browned, about 4 minutes.
From bakeitwithlove.com


SPANISH SEAFOOD PAELLA RECIPE: HOW TO MAKE CLASSIC PAELLA AT …
Heizen Sie Ihren Backofen auf 350 ° F vor (175 ° C). Heat a large oven-proof skillet (or paella pan) over medium heat and cook 4 ounces of chorizo. Use a wooden spoon to break up the sausage as it cooks. Continue until some of the fat has rendered and the chorizo is browned etwa 4 Minuten. Saute onion and garlic.
From de.bakeitwithlove.com


PORTUGUESE CLAM AND CHORIZO STEW RECIPE - FOOD & WINE
Step 1. Preheat the oven to 350°. Put the chorizo in a small saucepan with 1 cup of the stock and simmer until softened, about 15 minutes. Drain the chorizo and discard the broth. Advertisement ...
From foodandwine.com


Related Search