Portuguesepiripirichickenlivers Recipes

HOMEMADE PORTUGUESE CHICKEN

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).

PORTUGUESE PERI PERI CHICKEN

Steps:

• Preheat oven to 425F
• Rehydrate dried chilies in a small pot of simmering water on the stove for 20 minutes. Remove stem and seeds.
• Butterfly the chicken: Rinse inside and out, removing innards. Pat dry. Place on a cutting board, breast down. Using sharp kitchen scissors, cut along both sides of the spine, remove and discard. Turn the chicken over, and placing your hand on the breast bone, press down hard with the palm of your hand, to flatten.
• Make the marinade by blending the marinade ingredients into a paste with a blender or food processor. Brush a layer of the marinade on the bottom of your large sheet pan.
• Place the thinly sliced potatoes on top of the marinade and sprinkle with a generous pinch of kosher salt, overlapping slightly but not too much.
• Brush all sides and crevasses of the chicken with the marinade, coating fairly heavily. (You will add more marinade during cooking, so be sure to save the remaining.) Place chicken, skin side down on the potatoes and place in the hot oven.
• Turn chicken over after 15 minutes, and place back in the oven. After 15 minutes, brush more marinade all over the chicken on the skin side, really lathering it up. Return to the oven and bake until cooked through another 15-30 minutes, or until leg/ thigh reaches an internal temperature of 165 F. The bigger the chicken, the longer this will take. ( A large, 5-6 pound chicken may take an additional 20 minutes!) To crisp the skin and get it deeply brown, broil for a few minutes. A little char is good here!!! Remove chicken when done and let rest 5-10 minutes before serving. You can continue to cook the potatoes or crisp them up ( with broiler) while resting the chicken and cutting it into pieces.
• While chicken is roasting, combine Cilantro Sauce ingredients together, either in a bowl- mixing by hand, or in a food processor. Serve cilantro sauce on the side.

PORTUGUESE PIRI PIRI CHICKEN LIVERS

Steps:

• Saute the chopped onion and crushed garlic in olive oil in a large pan.
• Add all ingredients except the wine & chicken livers.
• Add Chicken livers and fry over medium heat until browned.
• Add the white wine and simmer on gentle heat until done.
• Serve with rice or bread.

PORTUGUESE CHICKEN LIVERS & RICE

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).