Arroz De Braga Portuguese Rice Recipes

ARROZ DE TOMATE RECIPE (PORTUGUESE TOMATO RICE)

Steps:

• Using a medium-sized to a large pan, heat the olive oil on medium-high heat.
• Once the oil is ready, add finely chopped garlic and cook until fragrant.
• Add finely chopped onion and cook until it has softened.
• Add chopped tomatoes, salt, pepper, and chili flakes. Mix to combine. Cover the pan with a lid and cook until tomatoes are a bit mushy. This typically takes about 5 minutes.
• Remove the lid and add rice. Mix to coat the rice with the liquid in the pan.
• Pour the stock into the rice and add bay leaves. Mix and put the lid back on. Turn the heat up to medium-high and bring rice to a boil.
• Add parsley and mix. Cover and turn heat to low. Simmer for about 20 minutes or until the rice has cooked. Mix the rice a couple of times during this cooking time to make sure that nothing is sticking.
• Adjust the seasoning if needed. Mix and take tomato rice off the heat.
• Serve. Garnish with more parsley, if desired.

ARROZ DE PATO

Steps:

• Place the duck in a pot. Add a half-onion, the bay leaf, red wine and a little salt.
• Cover with water and cook over medium heat for 1 hour 30 minutes, or, depending on the quality of the duck, until the meat begins to detach from the bones. If the cooking liquid evaporates too much, add boiling water.
• Remove the duck from the pot. Remove the skin and bones and chop the meat.
• Filter the cooking liquid and reserve it for cooking the rice.
• Finely chop the onion.
• Coarsely chop ¾ of the chorizo.
• In a large Dutch oven, heat the olive oil and sauté the onion, garlic, carrot and chopped chorizo.
• Sauté over medium heat until golden brown.
• Add the rice and fry for 1 minute, stirring constantly.
• Add 5 cups of reserved broth and cook for 10 minutes.
• Correct the seasoning if necessary.
• Add the meat and mix well.
• Preheat the oven to 350 F / 180 C.
• Pour the duck rice with the juice (if there is any left), in a large baking dish and smooth out the top.
• Garnish with the remaining chorizo ​​slices and bake for 15 minutes or until the rice is golden brown.
• Serve very hot.

ARROZ DE PATO

Steps:

• Preheat oven to 375° Fahrenheit (190° Celsius).
• In a large stock pot, add the water, salt, pepper, cloves, mustard seeds, zest from 1 of the oranges, thyme and cilantro. Add the unpeeled onions and unpeeled garlic cloves, 2 of the bay leaves, 2 of the carrots, the green leaves from the leek (washed and cut in 1-inch chunks), the chouriço, the bacon and the duck.
• Bring the mixture to a boil and skim the dark foam as it develops on top of the broth. Bring the broth to a medium simmer and cook for 40 to 50 minutes.
• Remove the duck, chouriço and bacon & place on a sheet tray. Strain the broth through a fine mesh sieve.
• Shred the duck once it is cool enough to handle.
• Cut a ten slices each of chouriço and bacon. Set the slices aside. Finely dice the remaining chouriço and bacon.
• In a pot, combine the olive oil, the minced onions and garlic, the remaining bay leaf, the leek (the white part cut in thin slices), the diced carrots, and the diced chouriço and bacon. Cook for 5 minutes at medium heat. Add half of the shredded duck and cook for 3 more minutes.
• Add white wine and let it cook until all the alcohol evaporates.
• Add the rice and stir everything together until just combined.
• Add 2 quarts of the duck broth, stir everything until combined. Do not over stir! Check the seasoning and add more salt if necessary.
• When the rice is almost fully cooked, transfer everything to an ovenproof casserole large enough to hold the mixture, Smooth the rice into an even layer and place the slices of chouriço and bacon on top in a decorative pattern.
• Bake in the oven for 15 to 20 minutes.
• While the duck rice is cooking, peel and slice the oranges.
• Serve the cooked duck rice with the sliced oranges and remaining shredded duck.

ARROZ DE BRAGA (PORTUGUESE RICE)

Steps:

• Heat oil in a large saucepan over medium heat. Add onion, chicken thighs, and drumsticks; cook and stir until starting to brown, about 10 minutes. Add ham, smoked sausages, and fresh sausages. Cook and stir until golden brown, about 10 minutes.
• Stir rice, tomatoes, red bell pepper, spring onions, salt, and parsley into the saucepan. Pour in water and add chicken bouillon cubes. Reduce heat and simmer, partially covered, until flavors are combined, about 15 minutes. Stir in sliced cabbage. Continue to cook until rice is tender and water has been absorbed, about 15 minutes more.
• Drizzle olive oil over rice before serving.