PORTUGUESE CHICKEN IN GARLIC SAUCE RECIPES

PORTUGUESE GARLIC CHICKEN | JUST A PINCH RECIPES

PORTUGUESE GARLIC CHICKEN | Just A Pinch Recipes image

Its very old,but i decided to try to make it in my crock pot. NOW tome going to work.Just lay your chicken and spices in the c.pot and have a great day. Mom is to put it on the stove top and cook it low for hours and put in the oven for roasting color.The smells invited everyone to moms.

Provided by maria maxey @crazychelf

Categories Chicken

Prep Time 8 hours

Cook Time 35 minutes

Yield 15

Number Of Ingredients 14

Ingredients

1 large onion,sliced thin
7 clove(s) fresh garlic ,sliced thin
12 medium tomatoes;pear-shape
1/3 cup(s) baked or cooked ham chopped
1/2 cup(s) golden raisins
3 3/4 pound(s) whole chicken
1/2 cup(s) port wine(or chicken stock low sodium)
1/4 cup(s) brandy ( or chicken stock low sodium)
1 teaspoon(s) dijon mustard
2 teaspoon(s) tomato paste
1 1/2 teaspoon(s) cornstarch
2 tablespoon(s) cold water
1 teaspoon(s) red wine vinegar
- also you will need to garnish the happy chicken ,with fresh parsley sprigs, tomato wedges taste first before adding more salt.

Steps:

COMBINE onions,garlic tomatoes, ham and raisins. RESERVE the neck and giblets for other uses.
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.
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.
BROIL 4-6 inches below heating ,until Golden brown.(about 5 minutes.
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)
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 .
SERVE remaining sauce in gravy picture or gravy boat.
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

HOMEMADE PORTUGUESE CHICKEN RECIPE | ALLRECIPES

Homemade Portuguese Chicken Recipe | Allrecipes 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 European Portuguese

Total Time 9 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 4 chicken legs

Number Of Ingredients 12

Ingredients

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, CarbohydrateContent 4.5 g, CholesterolContent 139.8 mg, FatContent 34.5 g, FiberContent 1.4 g, ProteinContent 40.2 g, SaturatedFatContent 7.6 g, SodiumContent 660.8 mg, SugarContent 0.7 g

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