Traditional recipes

Portuguese Chicken

Portuguese Chicken

Ingredients

  • 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 tablespoon Dijon mustard
  • 1 tablespoon tomato paste
  • 1 tablespoon butter, room temperature (optional)

Recipe Preparation

  • Preheat oven to 350°F. Whisk 1 cup flour, 1 tablespoon paprika, 11/2 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 11/2 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.

Nutritional Content

One serving contains: Calories (kcal) 518.5 %Calories from Fat 32.9 Fat (g) 19.0 Saturated Fat (g) 5.5 Cholesterol (mg) 174.4 Carbohydrates (g) 20.3 Dietary Fiber (g) 0.8 Total Sugars (g) 4.2 Net Carbs (g) 19.6 Protein (g) 64.4 Sodium (mg) 1521.2Reviews Section

Portuguese Marinated Chicken

My mom who just has a little Portuguese in her blood quickly learned how to make all sorts of meals, and it turn I learned a lot in the kitchen.

I love to marinate cheap cuts of chicken in a simple Portuguese marinade. Wine, ( or beer) crushed pepper, lemon juice, olive oil, Paprika, and lots of garlic are all staples in this culture. Since grilling season has started, I thought I’d share my Portuguese Marinated Chicken Recipe for you all to try out.

There are many versions of Portuguese Marinated Chicken out there, but this is one that contains fairly easy pantry staples.

I typically like to marinade the chicken overnight, but a few hours works too! Use a zippered freezer bag for easy cleanup and storage in a sometimes packed fridge. I like to serve mine with some grilled asparagus, or peppers, and onions.

If you want to grill this, that is also a lovely option for this time of the year. I oven bakes my Portuguese Marinated Chicken using a shallow baking dish and parchment paper for easy cleanup.


1. Portuguese Tomato Rice

Tomato rice is a staple in Portuguese households, but it is most popular in the South-Central areas of the country where fresh tomatoes are abundant.

The dish is not just a simple combination of rice and tomatoes, though.

Rather, it&rsquos a medley of flavorful and aromatic ingredients, from sauteed onions and garlic to bacon and broth.

Together with the rice and tomatoes, it&rsquos a hearty, savory, and refreshing entree that tastes well with sausage, chicken, or pork.


First, you will need to cut the white meat chicken into smaller chunks.

Clean your cutting board and knives and mince your shallot, garlic, and parsley.

Add your butter, garlic, and shallot to your stock pot. Stir fry until fragrant.

Dump the meat pieces into the pot and cook with the garlic, and shallots for about 5 minutes until golden brown.

Pour in the beer, Goya Foods Sazon Culantro y Achiote, and pepper sauce. Stir fry for another 5 minutes. By this time to the chicken should be pretty much cooked.

Allow chicken to simmer over low-medium heat for an additional 15 minutes.

Sprinkle with parsley, and serve over white rice, french fries, or homemade mashed potatoes.


Portuguese Recipe: Pipis (Chicken Giblets)

The word giblets (pronounced with a soft “G” as in the word ginger) typically refers to the neck, heart, liver and gizzards of poultry. In the USA, these are generally packaged and included within the cavity of a chicken or turkey. Sometimes the kidneys will be in there too, but not always. Historically, the term giblets also referred to the feet, wing tips, heads, and even that floppy red thing on a rooster’s head called the cockscomb. Why? Because when immigrants came over from countries like Portugal, these were part of package – nothin went to waste. Today, you will still find these delicious morsels sold at any neighborhood butcher.

This recipe is commonplace in many tascas across Portugal, but none so typical than in Lisbon. If you’d like a guided Petiscos Tour in Lisbon, let us know! We’d love to share our secret sumptuous spots with you!

Ingredients

1.79 pounds of chicken hearts
1.59 pounds chicken gizzards
A few pieces of liver (about 1/2 pound)
1 onion
7 garlic cloves
3 bay leaves
1/2 cup of olive oil
Coarse salt (to taste)
1 cup of white wine
1 cup of red wine
1 table spoon of white vinegar
Dry oregano (to taste)
Black pepper (to taste)
Fresh parsley
3 tea spoons of Tabasco sauce (Piri-Piri to taste if available)
1 cube of chicken Knorr
Tomato paste

Instructions

  1. Using a scissor or sharp knife cut the fat of the hearts off and snip the fatty piece on the tip of the heart and cut the heart across.
  2. Cut the fatty tissues off the gizzards as well and only keep the meaty parts and cut in to bite-size pieces.
  3. Cut the liver in to smaller pieces too.
  4. If adding the chicken feet, clean the fat and access skin on them and cut off the nails. Cut the necks in two or three smaller parts.
  5. Wash everything a few times with warm water, drain and set aside.
  6. Chop the onion and garlic and put in a pot add the bay leaves and olive oil and sauté until the onion and garlic are golden but not burned.
  7. Add the chicken hearts, gizzards and liver and salt to taste and let that sauté.
  8. After a minute or two, add the white wine and a table spoon of tomato paste and let simmer uncovered for 10 minutes, and then add the red wine and the vinegar.
  9. Let it simmer in medium heat uncovered for another 10 minutes.
  10. Add oregano, parsley, Tabasco and Knorr cube and a half a cup of water, add lid and let cook on low to medium heat until the hearts and gizzards are tender (some of the liver pieces will dissolve and thicken the sauce) if it still needs more time to tenderize add a bit more white and red wine and cook for a few more minutes.
  11. Check the hearts and gizzards with a fork to see if their done cooking.
  12. Add the black pepper and serve with plenty of bread to sop up the thick gravy.

Note: This Petisco pairs well with red wines and beer, but the white I selected wasn’t bad either, since it wasn’t overly fragrant or fruity with a balanced acidity that didn’t clash with the strong wine flavors in the gravy.


Portuguese Grilled Chicken and Rice (Frango no Churrasco)

Portuguese Grilled Chicken and Rice, known as Frango no Churrasco com arroz, is a true staple of Portuguese cuisine. Using very few simple but effective ingredients and spices the chicken is cooked perfectly on the grill and served with some rice on the side. This is a hearty and delicious meal sure to fill you up and is really simple and easy to make. This is the perfect time to bust out the grill and make it just in time for the summer months.
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Portuguese Piri Piri Chicken – Frango Piri Piri

This is probably the most popular Portuguese chicken dish. People all around the world are raving about the spicy moist flavor from the Piri Piri marinade.

It’s very easy to cook in the oven or outside on the grill during barbecue season. Serve with Portuguese rice and fries. It pairs perfectly with Vinho Verde or Lancers Rose wine.

Ingredients:

1 or 2 (4) pound chickens (butterflied)

1 cup piri piri sauce per chicken (recipe below)

Piri Piri Sauce – Makes approximately 2 cups

Ingredients for piri piri sauce:

20 fresh birds eye peppers whole with seeds (chopped into pieces)

6 red jalapeno peppers (seeded and chopped)

6 cloves garlic (chopped)

juice of 1 lemon

2 tablespoons white vinegar

2 tablespoons paprika

1 tablespoon salt

½ cup olive oil

Prepare sauce:

Place all ingredients into a blender and pulse to a smooth consistency. Place in jars and store in refrigerator until ready to use.

Prepare Chicken:

Marinate the chicken with 1 cup of the sauce. and place in a plastic bag for at least 2 hours or overnight in the refrigerator.

Preheat oven to 400 degrees F. Slightly grease a baking sheet. Place chicken skin side up and cook for 50 – 60 minutes depending on how crispy you like your chicken.

Cut into pieces with poultry shears and serve.

*Note: If you’re cooking the chicken on the grill, heat the grill to high and place chicken skin side down on the grill. Close grill and cook for about 10 minutes away from flame until you achieve a crispy skin. Turn the chicken over and continue cooking until fully cooked.


WHAT’S PERI PERI CHICKEN

It contains a mixture of hot chili spices that work so well with this chicken.

If you want just a plain chicken with some paprika, lemon and garlic, which is good too, I guess. Then you can omit the bird’s eye chilies, but then it won’t be Piri Piri anymore.

Otherwise you can also buy a pre made peri peri sauce, like the one in the picture below and use that alone to make this recipe.

Also if you like the thought of having dinner served on the table in under one hour, then you’re going to be a fan of this recipe.


Instructions

In a medium-large saucepan heat your olive oil ( pour in the pan until its bottom is covered ) and add minced onions and 4 minced garlic cloves. Sauté for 10 minutes over medium heat until you find the onion has passed the translucent stage and is turning already a bit yellowish.

Then add salt and pepper to taste, 4 cloves and a red chilli pepper (can be dried).

About the red chilli pepper it’s important to mention you should add it whole if you are not into the really hot, hot stuff. If you slice it, you will really feel the heat while heating. So, it really depends on your taste.

Add the chicken gizzards, reduce the heat and let them simmer for a while, stirring with the spoon every now and then.

In the meantime finely slice the 𠇌houriço” and cut the bacon into cubes. As soon as you are done, add these two ingredients to the pan. Afterwards, cover all the ingredients on the pan with white wine (around 1/2 l).

Increase the heat to the maximum and allow it to boil and as soon as it starts to boil reduce the heat to the minimum medium and let it simmer for two hours.

Once the two hours have gone by the wine will have reduced and thicken to a gravy look (If it is still not thick enough, increase the heat for a while, until it has the right consistency). Taste the gravy to see if it is to your liking or if you should add some more salt or pepper for instance. If you find it is to your liking, you’re done.


Portuguese Chicken - Recipes

Portuguese Grilled Chicken and Rice, known as Frango no Churrasco com arroz, is a true staple of Portuguese cuisine. Using very few simple but effective ingredients and spices the chicken is cooked perfectly on the grill and served with some rice on the side. This is a hearty and delicious meal sure to fill you up and is really simple and easy to make. This is the perfect time to bust out the grill and make it just in time for the summer months.

Ingredients:
1 whole chicken
2 cloves of garlic, crushed
1 tablespoon olive oil
1 tablespoon of paprika
2 tablespoons paprika paste
4 tablespoons piri piri sauce
1 lemon
1 cup rice
Salt and Pepper to taste

Directions:
1) Butterfly the chicken in half with a knife through the breast and cut it into pieces.
2) Make a paste with then crushed garlic, olive oil, salt, paprika, piri-piri and lemon juice then rub it all over the chicken thoroughly.

3) As the chicken is marinating, boil the rice in a saucepan.
4) After the rice is done, place the chicken on the grill until well cooked and browned well.

5) Season with salt and pepper and mix well.
6) Serve with some boiled rice on the side, enjoy!

*If you can’t find the piri piri sauce locally, you can buy it on Amazon here*


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