Portuguese Style Chicken Thighs Recipes

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:

• Preheat the oven to 400 degrees F. Place chicken on cutting board, breast-side down. Use a pair of poultry shears or heavy-duty kitchen scissors to cut along either side of the bird's backbone; remove. Turn the chicken over; use palms to press on breast bones to flatten the chicken. Using a sharp, heavy knife, cut the chicken between breast halves. The chicken will be in 2, flat pieces.
• Place an ovenproof cooling rack on a large rimmed baking sheet. In a small bowl, mix together the lemon juice, garlic, 1/4 cup olive oil, 1/2 teaspoon salt, pepper, and pimento paste, then rub over the chicken. Transfer the chicken to a rack, then pour 2 tablespoons olive oil and 1/2 cup wine over the chicken. Roast 30 minutes; turn the chicken over and pour the remaining 2 tablespoons oil and 1/2 cup wine over the chicken. Roast the chicken until golden, moist, and opaque throughout, about 30 minutes.

Steps:

• Sprinkle the chicken liberally with salt and pepper. Combine the flour and paprika in a large bowl, and then toss the chicken in the mixture to coat, shaking off the excess. Heat 3 tablespoons EVOO in a Dutch oven over medium-high heat. Brown the chicken, then remove to a large plate and add the remaining 1 tablespoon EVOO to the pot. Add the chorizo and cook until browned; remove with the slotted spoon and add to the plate with the chicken. Add the potatoes, thyme, garlic, celery, bay leaf, chile peppers and onions to the pot, partially cover and cook until softened, 7 to 8 minutes, stirring occasionally. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, lemon and orange zests and tomatoes. Slide the chorizo and chicken back into the pot and simmer until the chicken is cooked through, about 10 minutes. Ladle the stew into shallow bowls. Sprinkle with the parsley and serve with the rolls for mopping up the sauce. Cook's Note: The stew can be covered and refrigerated for a make-ahead meal. Reheat over medium heat.

Steps:

• Mix pepper, oregano, chili, paprika, vinegar and oil in bowl.
• Reserve about a quarter of the mixture and marinate thighs in the rest for a few hours.
• Drain chicken & discard the marinade. Grill, bbq or pan-fry the chicken until cooked (165F internal temperature).
• Pour the reserved mixture over cooked chicken to serve with a green salad or steamed veggies.

Steps:

• Heat the oil over medium high heat in a skillet. Add the peppers, onions, garlic, salt and pepper. Cook, stirring, about 3 minutes or until crisp tender. Then add the tomatoes and saffron. Cover and simmer 10 minutes. Meanwhile, melt the butter in a skillet large enough to hold the chicken breasts in one layer. Season the chicken with salt and pepper. Cook over medium heat until lightly browned, about 4 minutes. Turn the pieces, reduce the heat and cook about 5 minutes or until done. Do not overcook. Transfer the chicken to a warm platter and keep it warm. Add the shallots to the skillet and cook until wilted. Do not brown. Pour in the wine and scrape the bottom with a wooden spatula to dissolve any brown particles that may cling to the bottom of the skillet. Reduce the wine almost completely and add the chicken broth. Let this cook until it is almost totally reduced. Add the chicken breasts and any liquid that may have accumulated. Add the pepper and tomato mixture, bring to a simmer and add the parsley. Serve with rice.

Steps:

• Heat oil in a Dutch oven over medium heat. Add sausage, onion, and bell pepper; saute until vegetables are softened and sausage is browned, about 10 minutes. Remove with a slotted spoon to a plate, leaving drippings in the pot.
• Combine oregano, basil, salt, and pepper in a small bowl and rub on chicken. Add chicken to the pot, raise heat to medium-high, and brown on all sides, about 10 minutes.
• Stir sausage and vegetable mixture into the pot with wine, broth, bay leaves, and red pepper flakes. Bring to a boil; reduce heat to medium-low and let simmer, covered, until chicken is no longer pink in the centers, 35 to 45 minutes.
• Remove and discard bay leaves. Serve chicken with orange wedges.

Steps:

• Combine chicken thighs, chorizo sausage, onions, garlic, oregano, and pepper in a slow cooker. Stir in diced tomatoes and tomato paste until well mixed. Cook on Low until chicken is no longer pink in the center and the juices run clear, 7 to 9 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Stir in artichoke hearts and cook on Low until heated through, 10 to 15 more minutes.

Steps:

• Prepare Portuguese-Style Paste (see recipe I posted).
• Place pork chops in a shallow glass dish and rub pepper paste over both sides.
• Pour wine over the chops.
• Cover and refrigerate for at least six hours or overnight, turning once or twice.
• Drain marinade into a small saucepan.
• Add oil and bring to a simmer.
• Reduce heat to medium-low and cook, stirring occasionally, until slighly thickened, about 15 minutes.
• Stir in pepper and salt.
• Measure out 1/4 cup sauce for basting.
• Keep remainder warm.
• Meanwhile, heat grill to medium-high.
• Lightly oil grill rack.
• Place the chops on the grill.
• Cook, basting occasionally with pepper sauce, until browned and just cooked through, 2 to 2 1/2 minutes per side for 1/2 inch thick chops.
• Serve immediately, passing remaining pepper sauce separately.
• Variation: Substitute boneless, skinless chicken breasts or skinned bone-in chicken for pork chops.
• Allow 4-6 minutes per side for boneless breasts, 20 to 30 minutes for bone-in pieces.
• Serves 6.