Portuguese One Pot Chicken And Potatoes Recipes

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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 ONE POT CHICKEN AND POTATOES



Portuguese One Pot Chicken and Potatoes image

This meal is simple enough for a weeknight but dressy enough for a fancy weekend dinner too.

Provided by Rachael Ray

Categories     chicken,herbs,Main,pork,potatoes,tomatoes,vegetables

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 Tbsp sweet paprika
¼ cup extra virgin olive oil
4 oz chorizo, chopped
1 ½ lb(s) baby Yukon gold potatoes, quartered
2 Tbsp finely chopped thyme
3 - 4 cloves garlic, thinly sliced
2 - 3 small stalks celery, sliced
1 large bay leaf
1 Fresno chile pepper, thinly sliced
1 onion, chopped
⅓ cup dry sherry
1 cup chicken stock
1 tsp grated lemon zest
1 tsp grated orange zest
1 (14-oz) can chunky crushed tomatoes
A couple handsfuls 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.

PORTUGUESE STYLE CHICKEN ONE POT



Portuguese Style Chicken One Pot image

Make and share this Portuguese Style Chicken One Pot recipe from Food.com.

Provided by Pinay0618

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

2 large red bell peppers
8 meaty bone-in chicken thighs
salt and pepper
1 tablespoon extra-virgin olive oil
sweet smoked paprika
1/2 lb chorizo sausage, casing removed, sliced into 1-inch-thick half-moons
1/2 lb baby potatoes, quartered
4 medium portobello mushroom caps, halved and coarsely chopped
1 fresh bay leaf
1 sweet medium onion, chopped
3 -4 cloves garlic, chopped
1 small bunch kale, stemmed and chopped
1/2 cup dry sherry or 1/2 cup rioja wine
one 15-ounce can fire-roasted tomatoes
1 cup chicken stock
1/4 cup flat-leaf parsley, chopped
portuguese-style rolls or other crusty bread

Steps:

  • Char the peppers over a flame or under the broiler until blackened all over. Place the peppers in a paper bag or place in a bowl and cover. Let cool to handle, then seed, peel and chop the peppers.
  • Season the chicken liberally with salt and pepper. Heat the EVOO, 1 turn of the pan, in a dutch oven over medium-high heat. Add the chicken and brown for a few minutes; turn and season with paprika, brown on the opposite side and transfer to a plate. Add the chorizo, render for a minute or so, then add the potatoes and mushrooms and brown for a few minutes. Add the bay leaf, onion and garlic and season with pepper. Stir occasionally, wilt in the kale and soften the onion, then deglaze the pan with the sherry (or wine). Stir in the peppers and tomatoes. Add the chicken and stock, cover, lower the heat and cook the chicken through, about 25 minutes. Transfer the chicken to a plate. Thicken the sauce, uncovered, for 10 minutes, then return the chicken to rewarm. Discard the bay leaf, garnish with the parsley and serve with the bread.

Nutrition Facts : Calories 975.4, Fat 55.1, SaturatedFat 17.2, Cholesterol 209.6, Sodium 952.9, Carbohydrate 39.5, Fiber 4.6, Sugar 8.2, Protein 53.3

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

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Top Asked Questions

How to cook chicken pot roast with potatoes and potatoes?
Add broth mixture and whisk to combine. Add the fresh thyme. Season to taste with salt and pepper. Place potatoes in sauce, add chicken on top. Cover and bake for 40 minutes. Remove from the oven, remove lid and spoon sauce on top, bring to the table and serve!
How do you cook chicken and chorizo in a 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.
How do you cook chicken and potatoes in a crock pot?
Season to taste with salt and pepper. Place potatoes in sauce, add chicken on top. Cover and bake for 40 minutes. Remove from the oven, remove lid and spoon sauce on top, bring to the table and serve! This site uses Akismet to reduce spam.
How do you cook chicken and potatoes in a sauce?
The thyme will simmer with the sauce and infuse the sauce with a delicious flavor. Then you can place back in the potatoes and then the chicken on top. Placing the chicken on top, skin side up will keep the chicken skin crispy and allow the potatoes to further cook below.

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