Portuguese Style Wine And Garlic Marinated Chicken Kabobs Vinha Dalhos Recipes

CHICKEN PORTUGUESE STYLE (GALINHA DE VINHA D'AHLOS)

Steps:

• At least 10 hours before serving place chicken pieces in a large locking plastic bag.
• Add vinegar, salt,minced peppers (I use Hawaiian Tabasco peppers, but you can use any medium hot pepper like jalapeno, serrano, or bottled yellow hot peppers),and minced garlic to the bag.
• Seal the bag and mix well. Place bag in the refrigerator on a flat surface. Marinate, turning every 2-4 hours to season well. Marinate for 4-8 hours or overnight.
• Three hours before serving, Heat oil in a heavy dutch oven; brown chicken pieces on all sides.
• Add water, bay leaf, and cracked peppercorns. Reduce heat and simmer for one hour until chicken is tender. Add more water if needed to keep chicken from sticking.
• Pork: Cut pork butt into one inch cubes. Add enough water to just cover the meat. Simmer for 1 1/2 - 2 hours until meat is tender. During last 1/2 hour of cooking, add peeled and quartered potatoes and cover with meat juices.
• Fish: Use a firm fleshed fish Iike tuna steak. After marinating fish, saute fish in oil until done, about 3-4 minutes on a side, be careful not to overcook. Season to taste. Omit last part of recipe.

PORTUGUESE VINHO D"ALHOS (WINE AND GARLIC MARINADE

Steps:

• 1. USING your chef knife (or any knife,smash the garlic cloves,and finely chopped. ADD all dry ingredients ,one at a time.
• 2. BLENDING well,Drizzle 1 tablespoon olive oil . RUB,RUB the meat with the spices mixture,and place in a nonreactive dish.
• 3. POUR the wine over the meat to partially or entirely cover it, depending on the recipe. MARINATE the meat, turning occasionally, for several hours.ITS best to marinade over night,in the refrigerator. VAVO'S LIDIA VINHO d'ALHOS1/7/2012

VINHA D'ALHOS

Steps:

• Marinate pork overnight in the refrigerator in vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage.
• (I've been known to"forget about it" for up to two days, and the recipe still works!) The next day, simmer pork in the marinade 20 minutes, then drain.
• Heat oil in skillet; add pork and saute slowly for another 10 to 15 minutes or until browned and pork is cooked through.
• Serve with rice.