Portuguese Chicken I Recipes

PORTUGUESE CHICKEN I

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.

PORTUGUESE MARINATED CHICKEN RECIPE

Steps:

• Add all the above spices, and garlic to a large freezer bag; mix around.
• Add chicken drumsticks to your zippered bag and allow to marinate in the fridge for 24 hours (less if you are short on time).
• When ready to cook, Preheat oven to 375 degrees
• Line a shallow baking sheet with parchment paper
• Bake chicken for 60 minutes covered, and 30 minutes uncovered for a crispier skin.

PORTUGUESE CHICKEN

Steps:

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

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.

NANA'S PORTUGUESE ROAST CHICKEN AND POTATOES

Steps:

• Preheat oven to 375 degrees F. Pour water into a roasting pan. Add vinegar to taste. The water should have just a hint of vinegary taste. Sprinkle paprika over the water and mix, removing the lumps. Add salt, pepper, onion, tomato, parsley and potatoes. Before cooking add chorizo. Bake for 2 hours. Do not cover potatoes because they will steam and not roast. The potatoes will have a nice red color when they are done.
• Note: Both recipes can be cooked simultaneously in the same oven.
• (all measurements are approximate) .
• Preheat oven to 375 degrees. This recipe is made in a ceramic cooker. To prepare the cooker, soak the cover for 15 minutes, and spray the bottom with any non-stick coating. Mix first 5 ingredients, set aside. Wash the chicken and pat it dry. Put chicken in cooker and pour salad dressing mixture on top, then use hands to rub it all over the chicken skin. Lightly sprinkle entire chicken with paprika (a pinch or so), then sprinkle a pinch or so of the dry Italian seasoning on top as well. Cover and cook at 375 degrees for 2 hours. About 1 to 1 1/2 hours into the cooking time, check the chicken. If there is liquid half-way up the chicken or more, drain all of the liquid so that the chicken is dry enough to roast, then continue cooking. If it's not halfway up the chicken, just leave whatever juices are in there and continue cooking.

CHICKEN PORTUGUESE

Steps:

• Remove any skin from chicken. Using a sharp knife, make shallow slashes all over the chicken. Pour wine into a large measuring cup or pitcher. Squeeze in the lemon juice. Whisk in the oil, garlic, paprika, salt, hot-garlic chili sauce (but if you are not a fan of fiery add only 1 tsp/5 mL) and white pepper.
• Place chicken in one or two large plastic bags and pour in the marinade. If all the chicken is not submerged, grab the top of the bag then twirl the bottom of the bag as much as you can. The chicken should now be completely submerged in the marinade. Use an elastic to secure this position. Place bag in a dish and refrigerate 4 hours, preferable overnight
• TO BAKE: Preheat oven to 375°F (190°C). Choose a baking dish that will snugly hold chicken pieces. Arrange chicken in the dish, bone-side up. Pour marinade over top. Bake, uncovered, for 25 minutes. Turn the chicken and continue baking, uncovered and basting often with pan juices, until chicken feels springy when pressed and temperature taken with an instant read thermometer at the thickest part of the chicken is 165°F (74°C), from 15 to 25 minutes.
• TO BARBECUE: Preheat the barbecue to medium. Oil the grill. Remove the chicken from the marinade and save the marinade. Brush chicken with oil. Place on the grill, bone-side down, and barbecue with the lid closed for 20 minutes. Baste often with marinade during this time. Then turn the chicken and continue grilling, without basting, until chicken feels springy when pressed and temperature taken with an instant read thermometer at the thickest portion of the chicken is 165°F ( 74°C), from 15 to 25 minutes more. Make sure to bring marinade to a boil before using as sauce.