Poached Chicken Portuguese Recipes

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.

Steps:

• Season chicken breasts with salt and arrange in a deep, large skillet. Cover chicken with vegetables. Add bay leaf, thyme sprigs, and chicken stock to the pan. Place over high heat and bring to a boil, covered. Reduce heat to simmer and cook for 15 minutes. Remove bay and thyme sprigs. Remove the chicken breasts and cut into slices. Return chicken slices to the pan and adjust seasoning, to your taste. Put the couscous into a heatproof serving bowl. Ladle 1 1/2 cups of the hot cooking liquid over the couscous, cover and let stand for 5 minutes. Remove the lid, season the couscous with salt, and fluff with a fork. Put a scoop of couscous into a serving bowl, top with chicken chunks and vegetables. Cover meat and vegetables with some broth. Garnish each serving with chives and parsley.
• Refrigerate or freeze the whole breast pieces for Portuguese Chicken.

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).

Steps:

• In a large frying pan, heat oil over medium heat. Add scallions and cook until lightly browned, about 3 minutes.
• Add garlic and hot pepper sauce; cook 1 minute.
• Add tomatoes, vinegar, bay leaf, cloves, Worcestershire sauce, saffron and pepper. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes.
• Place chicken on top of sauce, cover, and simmer 15-20 minutes until chicken is tender and cooked through.

Steps:

• Place chicken in a large stockpot. Add remaining ingredients and enough water to cover chicken. Bring to a boil over high heat. Skim off any foam; discard. Reduce heat to low; simmer until chicken has just cooked through, about 25 minutes.
• Transfer chicken to a plate, and let cool slightly. Pour stock through a fine sieve into a bowl; discard solids. Set aside 1 1/2 cups stock for potpie; reserve remaining stock for another use. Remove skin from chicken; discard. Remove meat from bones, and tear into bite-size pieces. (You should have about 4 cups.)