Homemade Portuguese Chicken Recipes

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MACAU-STYLE PORTUGUESE CHICKEN



Macau-Style Portuguese Chicken image

This comforting golden curry recipe is one of the national dishes of my hometown, Macau. Since moving to Toronto, I searched and could not find an authentic version of the dish that reminded me of the dish I grew up having. My version is close and holds a special place in my heart. - Sammi Pun, Sam's Edit

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 26

4-1/2 teaspoons cornstarch
2 teaspoons ground turmeric
1 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin
4 boneless skinless chicken thighs (about 1 pound)
1 medium potato, peeled and cut into 1-inch pieces
CURRY:
1 tablespoon olive oil
1 fully cooked Spanish chorizo link (3 ounces), sliced
1 tablespoon tomato paste
2 garlic cloves, minced
2 bay leaves
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped tomato
1 can (13.66 ounces) coconut milk
1 cup chicken broth
12 pitted ripe olives, divided
1 tablespoon cornstarch
2 tablespoons water
1 hard-boiled large egg, quartered
1/4 cup unsweetened coconut flakes
Hot cooked rice

Steps:

  • Combine the first 7 ingredients; rub over chicken. Refrigerate, covered, at least 1 hour or overnight. Meanwhile, place potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until just tender, 10-12 minutes. Drain and set aside., In a large skillet, heat oil over medium-high heat. Brown chicken on both sides; remove and set aside. Reserve 5 slices chorizo for topping. In the same pan, cook and stir remaining chorizo, tomato paste, garlic and bay leaves for 1 minute. Add onion, green pepper and tomato; cook and stir until tender, 3-5 minutes., Stir in coconut milk, broth, cooked potato, 8 olives and reserved chicken. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes. Preheat broiler., Transfer chicken mixture to a 13x9 baking pan, place egg, reserved chorizo and remaining 4 olives over top; sprinkle with coconut. Broil 3-4 in. from heat until coconut is toasted, 7-10 minutes. Discard bay leaves. Serve curry with rice.

Nutrition Facts : Calories 551 calories, Fat 38g fat (23g saturated fat), Cholesterol 137mg cholesterol, Sodium 1013mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.

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 CHICKEN



Portuguese Chicken image

This is from Bon Appetit. I substitute turkey bacon for the prosciutto, as we are non-red meat eaters, and it is still scrumptious! For a faster meal, I have used only bone-in thighs, to cut down on mess and fuss.

Provided by Vicki Kaye

Categories     One Dish Meal

Time 2h40m

Yield 1 pot, 4 serving(s)

Number Of Ingredients 17

1 cup flour, all-purpose
1 tablespoon paprika, sweet Hungarian
1/4 teaspoon paprika, sweet Hungarian
1 three pound chicken, cut into 8 pieces
2 tablespoons olive oil, extra virgin
1 (14 1/2 ounce) can tomatoes, diced in juice
4 ounces prosciutto, thinly sliced, chopped
12 cipolline onions or inch-diameter white pearl onion, blanched 1 minute, peeled
2 roasted red peppers, large, from jar, halved, cut into 3/4-inch-wide strips
6 garlic cloves, large, pressed
4 sprigs parsley, fresh large Italian
4 bay leaves, large, fresh, bruised
1/2 cup port wine, tawny
1/2 cup dry white wine
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 tablespoon butter, room temperature (optional)

Steps:

  • Preheat oven to 350 degrees. Whisk 1 cup flour, 1 tablespoon paprika, 1 1/2 teaspoon 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 saute 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 1 1/2 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.

Nutrition Facts : Calories 657.4, Fat 25.1, SaturatedFat 6.1, Cholesterol 85, Sodium 179.5, Carbohydrate 67, Fiber 8.8, Sugar 20.1, Protein 29.9

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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