Portuguese Chicken Sausage Recipes

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HOMEMADE PORTUGUESE CHICKEN



Homemade Portuguese Chicken image

This Portuguese chicken can be baked or grilled. You may double or triple the recipe (or more if required) for bigger batches of chicken. An easy recipe to make several servings for a party!

Provided by Juliette D.

Categories     World Cuisine Recipes     European     Portuguese

Time 9h10m

Yield 4

Number Of Ingredients 12

¼ cup lemon juice
4 tablespoons olive oil
4 cloves garlic, peeled
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon chili powder, or to taste
1 teaspoon red pepper flakes, or to taste
1 bay leaf
½ teaspoon ground black pepper
4 chicken leg quarters
1 pinch sea salt to taste

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).

Nutrition Facts : Calories 491.6 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 34.5 g, Fiber 1.4 g, Protein 40.2 g, SaturatedFat 7.6 g, Sodium 660.8 mg, Sugar 0.7 g

HOMEMADE LINGUICA PORTUGUESE MILD SAUSAGE



Homemade Linguica Portuguese Mild Sausage image

Linguica is a Portuguese mild sausage. Chourico is its spicy twin made different only by the addition of hot peppers. This recipe yields 5 pounds of sausage.

Provided by Ronda Eagle | Kitchen Dreaming

Categories     Dinner

Time 4h15m

Number Of Ingredients 14

5 pounds pork butt (, cut into 1/2-inch pieces OR 5 pounds ground pork)
2 tablespoon minced garlic
2 tablespoon salt
2 tablespoons liquid smoke
2/3 cup sweet red wine (, preferably Madeira. [See Note 1])
4 tablespoons sweet paprika
2 teaspoon freshly ground white pepper
2 teaspoon dried oregano or marjoram
1 1/2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper ((optional for chourico spicy sausage version))
1 teaspoon piri piri pepper or cayenne pepper powder ((optional for chourico spicy sausage version) [See Note 2])
2 teaspoons vegetable oil
1 cup wood chips (, soaked - your favorite flavor)

Steps:

  • Combine the pork, garlic, salt, paprika, white pepper, oregano (or marjoram), sugar, black pepper and red pepper in a large bowl and mix well. If using cubed pork butt, pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) If using ground pork, mix the pork and spices together and proceede to step 2.
  • Transfer to a large bowl, cover tightly with plastic wrap and refrigerate overnight to allow the flavors to meld.
  • The following day, add the wine and liquid smoke to the meat and stir well to combine.
  • To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.
  • Smoking the Links:
  • Preheat a home smoker to 175 °F.Load the wood chips. I use applewood or cherry. You may use whichever flavor you prefer the best.
  • Smoke the sausage for about 3 1/2 to 4 hours or until the internal temperature reaches 165 °F. We use an internal thermometer for this which we place inside a link in the smoker. [See Note 3]
  • Remove the links from the smoker and use as desired.
  • We serve ours with Baked Beans & Brown bread.

Nutrition Facts : ServingSize 4 oz, Calories 168 kcal, Sugar 1 g, Sodium 778 mg, Fat 7 g, SaturatedFat 3 g, Carbohydrate 2 g, Fiber 1 g, Protein 22 g, Cholesterol 68 mg

PORTUGUESE CHICKEN & SAUSAGE



Portuguese Chicken & Sausage image

This is a recipe originally by Rachael Ray as "Portuguese Chicken and Chorizo" in her book "30 Minute Meals 2". I'll be using this with my OAMC and will update it once tried/tested.

Provided by Blessed Bliss

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

4 potatoes, peeled and cut into quarters
4 carrots, peeled and cut into pieces
3 celery ribs, cut into pieces
1 large onion, cut into chunks or rings
1 cup dry white wine or 1 cup chicken broth
2 teaspoons sugar
1 teaspoon salt
1 tablespoon extra virgin olive oil
2 cups chicken broth
3/4 lb sausage, cut into slices (can use chorizo, andouille, or smoked sausages)
1 cup tomato sauce
4 pieces chicken, poached and sliced into 1 inch strips
1/4 cup flat leaf parsley, shopped

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 AND SAUSAGE



Portuguese Chicken and Sausage image

Recipe from Rachael Ray. You can use leftover boneless, skinless chicken breasts for this recipe (or poach some beforehand). All you need is a nice salad to complete this meal. Oh, and maybe a nice wine. :)

Provided by LifeIsGood

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

4 potatoes, peeled and cut into quarters (such as russets)
4 carrots, peeled and cut into large pieces on an angle
3 celery ribs, 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
2 cups chicken broth
3/4 lb chorizo sausage, Spanish-style, cut into 1 1/2 inch slices on an angle
1 cup tomato sauce
4 boneless skinless chicken breasts, sliced on an angle into 1 inch strips (poached or cooked already)
1/4 cup flat leaf parsley, chopped
crusty Portuguese bread or other chewy farm bread, for passing at the table

Steps:

  • Place potatoes, carrots, celery and onion in a pot. Add wine, sugar, salt, oil and chicken broth. cover the pot and bring to a boil. reduce heat and simmer for 15 minutes.
  • While the veggies cook, brown the chorizo in a nonstick skillet over med-high heat.
  • Uncover the veggies and add in the chorizo and the tomato sauce. Set cooked chicken into the pot and heat through for 5 minutes. Adjust seasoning to taste. ladle the Portuguese Chicken into shallow bowls, garnish with parsley and serve with the crusty bread for dipping.

CROCK POT PORTUGUESE CHICKEN



Crock Pot Portuguese Chicken image

Learn how to make an easy and simple crock pot Portuguese chicken with this flavorful recipe that uses chorizo sausage, chicken thighs, and more.

Provided by Linda Larsen

Categories     Dinner     Entree

Time 8h20m

Yield 6

Number Of Ingredients 10

1/2 pound chorizo sausage (chopped)
2 onions (chopped)
4 cloves garlic (chopped)
2 1/2 pounds boneless, skinless chicken thighs (cut into strips)
2 (14-ounce) cans diced tomatoes with roasted garlic
1 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 (6-ounce) can tomato paste
1 (14-ounce) can artichoke hearts (drained and chopped)
1 (4-ounce) can of sliced black olives (drained)

Steps:

  • Gather the ingredients.
  • In a medium saucepan, cook the chorizo until some of the fat has rendered. Set the chorizo aside.
  • Cook the onions and garlic in the pan drippings until almost tender, about 4 minutes.
  • Combine the sausage, onions, garlic, pan drippings, chicken, tomatoes, oregano , pepper, and tomato paste in a 4-quart crock pot; mix well.
  • Cover the slow cooker and cook on low for 7 to 9 hours or until the chicken is thoroughly cooked to 165 F on a meat thermometer. Stir in the artichoke hearts and olives and cook on low for 10 to 15 minutes longer. Serve over cooked rice if desired.

Nutrition Facts : Calories 599 kcal, Carbohydrate 23 g, Cholesterol 264 mg, Fiber 9 g, Protein 60 g, SaturatedFat 10 g, Sodium 1306 mg, Sugar 9 g, Fat 32 g, ServingSize 6 servings, UnsaturatedFat 0 g

HILDA'S PORTUGUESE STEWED CHICKEN



Hilda's Portuguese Stewed Chicken image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 31

1/2 cup all-purpose flour
Essence, recipe follows
1 whole chicken, about 4 pounds, cut into 8 pieces
3 tablespoons olive oil
1 pound chorizo, cut on the bias in 2-inch pieces
1 medium onion, diced
2 cups diced potatoes
1 red pepper, julienned
1 yellow pepper, julienned
2 cups chopped tomatoes, peeled and seeded
2 tablespoons minced shallots
1 head garlic, skin removed and cloves left whole
1 cup pitted kalamata olives, sliced
1 cup white wine
1 cup chicken stock
1/2 cup finely chopped parsley leaves
Pinch crushed red pepper flakes
1/2 cup sliced green onions
Salt and black pepper
2 cups white rice, cooked, hot
Freshly grated Parmesan, for garnish
Chives, for garnish
Small loaf crusty bread, for serving
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Season the flour with Essence. Toss the chicken in the seasoned flour.
  • Heat the olive oil in a large cast iron skillet, over medium-high heat. When the oil is hot, add the chicken and sear until golden brown on all sides, about 4 to 6 minutes on each side. Remove the chicken from the skillet and set aside. Add the chorizo to the skillet and cook until browned on both sides.
  • Add the onions, potatoes, and peppers. Cook the vegetables for 2 minutes, stirring occasionally to prevent sticking. Add the tomatoes, shallots, garlic cloves, and olives. Season the vegetables with Essence. Stir in the white wine, chicken broth, and parsley and return the browned chicken to the skillet.
  • Bring the liquid up to a boil and reduce to a simmer. Cover and simmer the chicken and vegetables for about 45 minutes or until the chicken falls off the bone.
  • Add the crushed red pepper flakes and green onions. Adjust the seasonings with salt and pepper.
  • Mound the rice in the center of the bowl. Arrange the stewed chicken around the rice. Garnish with freshly grated cheese, chives and Essence. Always serve with crusty bread.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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