Portuguese Garlic Chicken Recipes

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 BAKED WITH POTATOES AND GARLIC

Steps:

• Preheat oven to 220°C.
• Into a large shallow roasting dish put the chicken, potatoes, and onions and rosemary. Mix together and pour the oil over. Season with salt and pepper.
• Scatter the garlic on top.
• Bake for 20 mins, lower heat to 190C and bake for 45 minutes.
• Turn the chicken and potatoes over half way through cooking.
• Serve with the oil it was cooked with.

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 GARLIC CHICKEN

Steps:

• 1. COMBINE onions,garlic tomatoes, ham and raisins. RESERVE the neck and giblets for other uses.
• 2. RISE or bathe your chicken inside and out, and pat dry.TUCK wingtips under; the drumsticks together. Place chicken on top of all the onions mixture.
• 3. Mix port wine ,port and brandy mustard and tomato paste and pour over the chicken. COVER and cook on LOW setting until meat near thighbone is very tender ,when pierced (7 to 1/2 to 8 hours) CAREFULLY lift chicken to rack of a broiler pan.
• 4. BROIL 4-6 inches below heating ,until Golden brown.(about 5 minutes.
• 5. TRANSFER to warm platter and cover .SKIN and discard fat from cooking liquid .BLEND in cornstarch mixture. IN cornstarch mixture .INCREASE slow ,heat setting to high.Cover liquid and stirring two or three times until sauce is thickened (about 10 minutes)
• 6. STIR IN VINEGAR ;and season to taste. TO SERVE ,garnish the happy chicken with parsley springs and tomato wedges. CARVE the bird and top with some of the sauce .
• 7. SERVE remaining sauce in gravy picture or gravy boat.
• 8. ENJOT It this recipe remandes me of my mom.s house cooking all day long.Our family together for a sunday dinner .Serve with portuguese mountain bread ,and glass of white wine.OR glass of water sliced lemons. Now you can cook it almost whole day and no mass, just add few things and your enjoy yourself and your family. Happycook diva