PORTUGUESE CHICKEN AND RICE
Make and share this Portuguese Chicken and Rice recipe from Food.com.
Provided by megara137
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions, garlic, salt, pepper and brown sugar in oil, till softened and beginning to brown in color. Add Chicken pieces, cook till almost done. Add broth, water, tomatoes and rice; cook till almost all liquid is absorbed. Stir in crushed red pepper and cook 2 more minutes.
PORTUGUESE RICE
Provided by Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a 4-quart medium saucepan heat the oil over high heat until hot. Add the onion and cook, stirring, until softened, 4 minutes. Add the garlic, salt, red pepper, and bay leaf and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add the water, parsley and cilantro and bring to a boil. Add the rice and stir well. When the liquid returns to a boil, stir again, then cover the pot and reduce the heat to low. Cook the rice undisturbed for 20 minutes, or until the liquid is dissolved and the rice is tender.
- Let rice stand for 5 minutes undisturbed before fluffing with a fork. Serve immediately.
MOM'S PORTUGUESE STYLE CHICKEN AND RICE
Everyone who tries this loves this dish. This is an old family favorite...even my German husband says this is his favorite dish!
Provided by Lou Ann Marques
Categories Chicken
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Put chicken in pan and cover with water (or chicken broth if you prefer), then add all remaining ingredients except the rice. Bring to boil, then simmer until chicken is tender. Remove chicken from cooking liquid and add rice( If it looks as though you have too much liquid, remove some and set aside--add to rice if needed later). When rice is cooked, return chicken to pan and toss with cooked rice. Most of the cooking liquid should be absorbed. Serve with tossed salad.
PORTUGUESE CHICKEN LIVERS & RICE
Remembered I had this recipe in a 1983 cookbook.This is really good--not the strong taste you might think. If you like chicken livers, you'll like this. Not as complicated as it sounds!!
Provided by Pat McCardle
Categories Beef Organ Meats
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter in a skillet and saute livers over medium heat about 3 minutes until brown, but still pink inside.
- Remove and season with salt& pepper, chop coarsely and put aside.
- Heat the oil on medium heat.
- Add onion and garlic and saute until soft.
- Add rice, saute until rice just starts to take on a clear color.
- Don't scorch the rice.
- Add broth and tomato sauce.
- Mix well and bring to a boil.
- Add all other ingredients, except livers.
- Cover& cook over med.
- heat for about 10 minutes.
- Stir lightly with a fork, reduce heat, cover and cook for about 10 minutes more until liquid is almost absorbed.
- Mix in the livers, stir,cover.
- Cover and cook until the liquid is absorbed and the rice is cooked through.
- Add more liqid if needed (a little water is okay).
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PORTUGUESE RICE WITH CHICKEN RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Main-Course
- To make the spiced chicken, place the paprika, fennel, oil and chicken in a non-reactive bowl. Season with sea salt and freshly ground black pepper. Toss to coat the chicken in the spice mixture. Cover and refrigerate overnight.
- Heat a large non-stick frying pan over medium–high heat and cook the chicken for 2–3 minutes, or until golden brown, turning often to ensure even colour. Remove from the pan and set aside.
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