HOMEMADE PORTUGUESE CHICKEN RECIPE | ALLRECIPES
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 Portuguese Recipes
Total Time 9 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 4 chicken legs
Number Of Ingredients 12
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
CALDO VERDE (PORTUGUESE GREEN SOUP) RECIPE | ALLRECIPES
This soup is a Portuguese favorite of mine. It is a creamy soup with the wonderful use of kale, giving it the green soup look. Enjoy it with a thick slice from your favorite loaf of bread!
Provided by SANDRA5
Categories Soup
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
- Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
- Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
- Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.
Nutrition Facts : Calories 401.8 calories, CarbohydrateContent 45.2 g, CholesterolContent 24.6 mg, FatContent 20.2 g, FiberContent 5.2 g, ProteinContent 11.7 g, SaturatedFatContent 5.4 g, SodiumContent 1352 mg, SugarContent 3.4 g
More about "portuguese chicken recipe recipes"
PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
- Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
- Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
- Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
- To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
- Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
- You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
- When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.
PIRI-PIRI CHICKEN RECIPE RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.9
- Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.
TOP SECRET RECIPES | KFC ORIGINAL RECIPE FRIED CHICKEN
From topsecretrecipes.com
Reviews 4.7
Total Time 30 minutes0S
Calories 496 calories per serving
POPEYES FAMOUS FRIED CHICKEN RECIPE | TOP SECRET RECIPES
From topsecretrecipes.com
Reviews 4.4
Total Time 43 minutes0S
Calories 687 calories per serving
PORTUGUESE DUCK RICE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 15 minutes
Category Dinner, Main course
Cuisine Portuguese
Calories 998 calories per serving
- Stir the duck meat and orange juice through the rice, season, then transfer the mixture to an oiled roasting tin or casserole dish. Top with the chorizo and place on a high shelf in the oven to cook for 20-25 mins or until the rice is crisp and golden. Garnish with coriander or mint leaves, and serve with a salad, if you like.
PORTUGUESE BRAISED STEAK & ONIONS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 35 minutes
Category Dinner, Main course
Cuisine Portuguese
Calories 430 calories per serving
- Once the onion has softened, stir in the garlic and the paprika. Cook for 1 min more, tip in the red wine and chopped tomatoes, then stir through the tomato purée and bay leaves. Season, pop the steaks back into the pan, then cover and place in the oven for 2 hrs, stirring halfway through and adding a splash of water if needed. Cook until the meat is very tender. The stew can now be cooled and chilled for 2 days and reheated or frozen for up to 3 months. To serve, scatter with coriander.
SLOW-COOKED SPICY PORTUGUESE CACOILA RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.7
Total Time 06 hours 20 minutes
Category Lunch
Calories 489 calories per serving
- Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight., Transfer pork mixture to a 5- or 6-qt. slow cooker; add onion and water. Cook, covered, on low 6-8 hours or until meat is tender. , Skim fat. Remove bay leaves. Shred meat with 2 forks. If desired, serve with a slotted spoon on bolillos.
PORTUGUESE-STYLE FISH STEW RECIPE | FOOD NETWORK KITCHE…
Reviews 4.5
Total Time 30 minutes
Category main-dish
Cuisine european
Calories 354 per serving
- Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.
PORTUGUESE-STYLE FISH STEW RECIPE | FOOD NETWORK KITCHE…
Reviews 4.5
Total Time 30 minutes
Category main-dish
Cuisine european
Calories 354 per serving
- Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.
PORTUGUESE BBQ PERI PERI CHICKEN (HOMEMADE NANDO'S …
From cafedelites.com
CHICKEN VINDALOO RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
PORTUGUESE CHICKEN RECIPE : SBS FOOD
From sbs.com.au
AZOREAN PORTUGUESE OCTOPUS STEW RECIPE (POLVO GUISADO ...
From gimmeyummy.com
EASY PORTUGUESE RECIPES
From easyportugueserecipes.com
EASY PORTUGUESE RECIPES
From easyportugueserecipes.com
CALDO VERDE ~ PORTUGUESE GREEN SOUP RECIPE | LEITE'S CU…
From leitesculinaria.com
PORTUGUESE SAUSAGE RECIPE • COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
CHICKEN VINDALOO (AUTHENTIC RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
PORTUGUESE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
NEW BEDFORD PORTUGUESE KALE SOUP - RECIPE | COOKS.COM
From cooks.com
PORTUGUESE SHRIMP MOZAMBIQUE RECIPE - SO EASY …
From sizzlingeats.com
THE 35 BEST LEFTOVER CHICKEN RECIPES - GYPSYPLATE
From gypsyplate.com
CALDO VERDE (PORTUGUESE POTATO AND KALE SOUP WITH SAU…
From seriouseats.com
PORTUGUESE SHRIMP MOZAMBIQUE RECIPE - SO EASY …
From sizzlingeats.com
THE 35 BEST LEFTOVER CHICKEN RECIPES - GYPSYPLATE
From gypsyplate.com
CALDO VERDE (PORTUGUESE POTATO AND KALE SOUP WITH SAU…
From seriouseats.com