PORTUGUESE CHICKEN WITH PEAS (FRANGO COM ERVILHAS)
This may not be the official national dish or Portugal, but it could be. Fragrant with the sweet aroma of Portugal's best wines, it's a dish you won't soon forget. Adapted from Worldwide Recipes.
Provided by TxGriffLover
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Season the chicken with salt and pepper. Heat the oil and butter in a large heavy baking dish over moderate heat and brown the chicken on all sides.
- Transfer the chicken to a plate and set aside. Saute the onions in the same baking dish until tender but not brown, about 10 minutes.
- Stir in the stock, wine, and oregano and return the chicken to the skillet. Cover and simmer over low heat until the chicken is tender, 45 to 60 minutes.
- Adjust the seasoning with salt and pepper and add the peas about 15 minutes before serving.
Nutrition Facts : Calories 677.6, Fat 44.6, SaturatedFat 13.7, Cholesterol 172.3, Sodium 277.9, Carbohydrate 17.1, Fiber 2.7, Sugar 7.7, Protein 42.6
HOMEMADE PORTUGUESE CHICKEN
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 Recipes European Portuguese
Time 9h10m
Yield 4
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, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 34.5 g, Fiber 1.4 g, Protein 40.2 g, SaturatedFat 7.6 g, Sodium 660.8 mg, Sugar 0.7 g
PORTUGUESE CHICKEN WITH PEAS
Make and share this Portuguese Chicken With Peas recipe from Food.com.
Provided by Thea
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter and the oil together in a heavy casserole. Add the onion and cook until transparent. Remove and keep warm.
- Put the chicken in the casserole and lightly brown on all sides. Add the onion, stock, wine and salt and pepper. Cover and cook over low heat until the chicken is done, about 1 hour. Before the chicken is done, add the peas and heat through.
Nutrition Facts : Calories 932.8, Fat 63.5, SaturatedFat 18.1, Cholesterol 252.7, Sodium 436.9, Carbohydrate 20.2, Fiber 5.2, Sugar 8, Protein 64.5
PORTUGUESE CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
HILDA'S PORTUGUESE STEWED CHICKEN
Provided by Emeril Lagasse
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 31
Steps:
- Season the flour with Essence. Toss the chicken in the seasoned flour.
- Heat the olive oil in a large cast iron skillet, over medium-high heat. When the oil is hot, add the chicken and sear until golden brown on all sides, about 4 to 6 minutes on each side. Remove the chicken from the skillet and set aside. Add the chorizo to the skillet and cook until browned on both sides.
- Add the onions, potatoes, and peppers. Cook the vegetables for 2 minutes, stirring occasionally to prevent sticking. Add the tomatoes, shallots, garlic cloves, and olives. Season the vegetables with Essence. Stir in the white wine, chicken broth, and parsley and return the browned chicken to the skillet.
- Bring the liquid up to a boil and reduce to a simmer. Cover and simmer the chicken and vegetables for about 45 minutes or until the chicken falls off the bone.
- Add the crushed red pepper flakes and green onions. Adjust the seasonings with salt and pepper.
- Mound the rice in the center of the bowl. Arrange the stewed chicken around the rice. Garnish with freshly grated cheese, chives and Essence. Always serve with crusty bread.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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- Using a large spoon, create four hollows in the pea mixture, and carefully break an egg into each hollow. Cover skillet and simmer until the eggs are cooked as desired (7 minutes should be enough for a soft, runny yolk; 10 minutes for a hard, crumbly yolk).
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