HILDA'S PORTUGUESE STEWED CHICKEN
Found this on the Food Network site--recipe courtesy of Emeril Legasse. I haven't tried it yet, but it sure sounds good!
Provided by SweetPeaNC
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Season the chicken and flour with Essence. Toss the chicken in the seasoned flour.
- In a large cast iron skillet, heat the olive oil. When the oil is hot, sear the chicken for 2-3 minutes on each side. Sear the Chorizo.
- Add the onions, potatoes, and peppers. Saute the vegetables for 2 minutes. Add the tomatoes, shallots, garlic cloves, and olives. Season with Essence.
- Stir in the white wine and parsley. Bring the liquid up to a boil and reduce to a simmer. Cover and simmer the chicken and vegetables for about 45 minutes or until the chicken falls off the bone.
- Add the crushed red pepper and green onions. Season with salt and pepper.
- Mound the rice in the center of the bowl. Arrange the stewed chicken around the rice. Garnish with fried spinach leaves, hand-grated cheese, chives and Essence. Always serve with crusty bread.
Nutrition Facts : Calories 1729.6, Fat 93.1, SaturatedFat 28.4, Cholesterol 272.3, Sodium 1900.9, Carbohydrate 125.3, Fiber 9.6, Sugar 6.6, Protein 83.8
PORTUGUESE CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
HILDA'S PORTUGUESE STEWED CHICKEN
Provided by Emeril Lagasse
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 31
Steps:
- Season the flour with Essence. Toss the chicken in the seasoned flour.
- Heat the olive oil in a large cast iron skillet, over medium-high heat. When the oil is hot, add the chicken and sear until golden brown on all sides, about 4 to 6 minutes on each side. Remove the chicken from the skillet and set aside. Add the chorizo to the skillet and cook until browned on both sides.
- Add the onions, potatoes, and peppers. Cook the vegetables for 2 minutes, stirring occasionally to prevent sticking. Add the tomatoes, shallots, garlic cloves, and olives. Season the vegetables with Essence. Stir in the white wine, chicken broth, and parsley and return the browned chicken to the skillet.
- Bring the liquid up to a boil and reduce to a simmer. Cover and simmer the chicken and vegetables for about 45 minutes or until the chicken falls off the bone.
- Add the crushed red pepper flakes and green onions. Adjust the seasonings with salt and pepper.
- Mound the rice in the center of the bowl. Arrange the stewed chicken around the rice. Garnish with freshly grated cheese, chives and Essence. Always serve with crusty bread.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
HOMEMADE PORTUGUESE CHICKEN
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
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 BRAISED CHICKEN
A delicious chicken dish with wonderful Portuguese flavors. A terrific comfort food yet light and refreshing. Serve with parsley potatoes.
Provided by mcqueenbee
Categories World Cuisine Recipes European Portuguese
Time 1h15m
Yield 10
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven over medium heat. Add sausage, onion, and bell pepper; saute until vegetables are softened and sausage is browned, about 10 minutes. Remove with a slotted spoon to a plate, leaving drippings in the pot.
- Combine oregano, basil, salt, and pepper in a small bowl and rub on chicken. Add chicken to the pot, raise heat to medium-high, and brown on all sides, about 10 minutes.
- Stir sausage and vegetable mixture into the pot with wine, broth, bay leaves, and red pepper flakes. Bring to a boil; reduce heat to medium-low and let simmer, covered, until chicken is no longer pink in the centers, 35 to 45 minutes.
- Remove and discard bay leaves. Serve chicken with orange wedges.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 3.3 g, Cholesterol 172.9 mg, Fat 39.1 g, Fiber 0.5 g, Protein 37.2 g, SaturatedFat 11.5 g, Sodium 725.2 mg, Sugar 1.4 g
PORTUGUESE BLACK BEAN CHICKEN STEW
Make and share this Portuguese Black Bean Chicken Stew recipe from Food.com.
Provided by Steve_G
Categories Stew
Time 2h15m
Yield 1 batch, 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak beans overnight in water.
- The beans will double in volume.
- Discard water and fill with new water to same level.
- Add onion, garlic and cumin, simmer beans for one hour or until liquid is mostly absorbed and beans are semi soft.
- If all liquid evaporates before beans are cooked add water (at least 1/2 inch above beans).
- Add red pepper, okra and tomatoes and continue to simmer for 15 minutes.
- Finally; add sliced chicken, scallions, basil and cilantro.
- Pull off heat and let chicken braise in the stew without any heat for approximately 10 minutes.
- Serve when chicken is cooked and tender.
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