ARROZ DE BRAGA (PORTUGUESE RICE)
This is a popular rice dish from Portugal. The rice is cooked with ham, sausage, chicken thighs, red bell pepper, and cabbage.
Provided by Allrecipes Member
Categories Portuguese Recipes
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oil in a large saucepan over medium heat. Add onion, chicken thighs, and drumsticks; cook and stir until starting to brown, about 10 minutes. Add ham, smoked sausages, and fresh sausages. Cook and stir until golden brown, about 10 minutes.
- Stir rice, tomatoes, red bell pepper, spring onions, salt, and parsley into the saucepan. Pour in water and add chicken bouillon cubes. Reduce heat and simmer, partially covered, until flavors are combined, about 15 minutes. Stir in sliced cabbage. Continue to cook until rice is tender and water has been absorbed, about 15 minutes more.
- Drizzle olive oil over rice before serving.
Nutrition Facts : Calories 539.4 calories, Carbohydrate 61.5 g, Cholesterol 64.8 mg, Fat 19.9 g, Fiber 2.5 g, Protein 26.2 g, SaturatedFat 5.7 g, Sodium 1489.6 mg, Sugar 3.9 g
ARROZ GORDO
Arroz gordo, or fat rice from Macau, is reminiscent of paella, which is no surprise considering that Macau was a colony of Portugal, a country that shares many culinary traditions with its Iberian neighbor, Spain. Here, deliciously seasoned rice is studded with bits of duck and sausage and a host of other savory ingredients, all seasoned with a nod to Asia. Many of the components of this recipe can be prepared separately ahead of time and refrigerated, and in the case of the chicken, up to a week in advance and frozen. All that is needed is a quick reheat and last-minute assembly. This recipe calls for chicken, pork, sausage, clams and shrimp, but feel free to make substitutions. Plump mussels would be a fine stand-in for the clams, and you could even purchase Chinese roast pork to skip the step of roasting your own.
Provided by Florence Fabricant
Categories dinner, project, main course
Time P2D
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- Place raisins, 1/2 cup of the vinegar and 1 cup water in a small saucepan. Bring to a simmer, remove from heat and set aside. Toss croutons with 3 tablespoons duck fat in a skillet on medium heat until lightly browned. Set aside.
- Heat oil in a heavy shallow saucepan that has a cover. Add onion, bell pepper and a teaspoon of salt, cover and cook on low about 20 minutes, stirring from time to time, until vegetables are soft. Uncover and continue to cook, stirring occasionally, until vegetables start to caramelize, another 20 minutes or so. Add garlic, tomato paste and paprika and continue to cook 30 minutes more, until oil starts to pool in pan. Deglaze pan with 1 tablespoon vinegar and season with salt and pepper. Remove from heat.
- Place duck confit in a large pot, add 12 cups water, the scallions, ginger and 1 tablespoon salt. Bring to a boil, reduce heat to low, cover and cook 1 hour. Remove duck, strain broth and reserve, discarding scallions and ginger. Finely chop duck meat and fat and set aside.
- Bring strained duck broth to a boil in the original pot, add rice, stir and cook 4 minutes. Drain well, discarding liquid. Spread rice on a sheet pan to cool 30 to 40 minutes.
- Transfer rice to a large mixing bowl. Drain raisins and fold in, along with duck and the onion and bell pepper mixture. Use rice immediately to continue recipe or refrigerate up to 3 days.
- Heat oven to 400 degrees. Grease a large, heavy casserole, at least 6 quarts, with the remaining duck fat. Add the rice, flattening the surface. Make a 2-inch hole, down to the surface of the pan, in the center of the rice. Place pan on medium-high heat for about 5 minutes, until rice starts to sizzle. Pour chicken stock into the opening, cover pan, cook just 5 minutes, then place in the oven for 30 minutes. Rice should be steamed, fluffy and crisped around the bottom and sides. Remove from oven and keep covered.
- Reduce heat to 300 degrees. On a baking sheet or two, spread basted pork, basted chicken and sliced sausage. Bake meats about 10 minutes, until heated through. Remove from oven and cover sheet with foil.
- Shortly before serving, uncover the rice. If you plan to serve the dish from its cooking vessel, scatter the croutons on top and arrange the pork, chicken and sausage over the rice. Otherwise transfer the rice to an ovenproof serving platter, add the croutons and arrange the pork, chicken and sausage on top. Place in the oven 10 minutes to reheat.
- Remove from the oven and place the shrimp, clams, eggs, olives, lemons and scallions around the rice. Drizzle the pan sauce from the shrimp on top. Dust a little chile powder on the eggs and lemon wedges and serve.
ARROZ DE BRAGA (PORTUGUESE RICE)
This is a popular rice dish from Portugal. The rice is cooked with ham, sausage, chicken thighs, red bell pepper, and cabbage.
Provided by Nina
Categories Portuguese Recipes
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oil in a large saucepan over medium heat. Add onion, chicken thighs, and drumsticks; cook and stir until starting to brown, about 10 minutes. Add ham, smoked sausages, and fresh sausages. Cook and stir until golden brown, about 10 minutes.
- Stir rice, tomatoes, red bell pepper, spring onions, salt, and parsley into the saucepan. Pour in water and add chicken bouillon cubes. Reduce heat and simmer, partially covered, until flavors are combined, about 15 minutes. Stir in sliced cabbage. Continue to cook until rice is tender and water has been absorbed, about 15 minutes more.
- Drizzle olive oil over rice before serving.
Nutrition Facts : Calories 539.4 calories, Carbohydrate 61.5 g, Cholesterol 64.8 mg, Fat 19.9 g, Fiber 2.5 g, Protein 26.2 g, SaturatedFat 5.7 g, Sodium 1489.6 mg, Sugar 3.9 g
ARROZ DOCE (PORTUGUESE SWEET RICE)
This was always a family staple and while searching the Portuguese recipes, I noticed it wasn't there and I just have to add it.
Provided by Jennie6698
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to a boil in medium saucepan.
- Add rice and cover, simmering for 20 minutes.
- Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.
- It will also thicken some while cooling.
- Pour into one large serving plate and remove lemon rind.
- Spread flat and allow to cool on wire rack.
- You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
- Serve at room temp, but refrigerate uneaten portion.
ARROZ FRITO PORTUGUESA (FRIED RICE)
At first glance, the fried rice of Macao looks like the ordinary Chinese variety. But Macanese cooks flavor it with the saffron, tomatoes and olive oil of Portugal. The rich amalgam of flavors can be traced to the travels of the spice traders during the late-15th and early-16th centuries.
Provided by Julie Sahni
Categories side dish
Time 15m
Yield Four to six servings
Number Of Ingredients 12
Steps:
- Powder the saffron in a small bowl using your finger tips. Stir in one tablespoon of water and set aside.
- In a wok or a large saute pan, heat one tablespoon of the oil and add the beaten egg. Immediately tilt the pan, spreading the egg to coat the bottom of the wok. As soon as the egg sets, turn off the heat. Scrape the omelet into a bowl, breaking into pieces.
- Add the remaining oil to the wok over high heat. Add the ginger, sizzle for 15 seconds, then add the tomatoes and saffron water. Cook, stirring constantly, until the contents turn thick and glazed (about four minutes). Add the onions and cook an additional minute. Fold in the rice, salt, pepper and oyster or soy sauce. Cook until the contents are heated through (about two minutes). Stir in the peas and egg pieces, tossing for about 30 seconds. Add the scallions and serve immediately.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 310 milligrams, Sugar 2 grams
SALADA DE ARROZ (RICE SALAD) - PORTUGUESE BRAZIL
This is from "Cuisines of Portuguese Encounters", where the author put together the dishes she encountered while going through the Portugal and its former colonies. I haven't made it yet. Times don't include the 2-hour chillng time, nor the time to precook a few ingredients.
Provided by Debbie R.
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place rice in large bowl. Add apple, avocado, pimiento and peas.
- In a smaller bowl, mix lemon jjuice, vinegar, olive oil, mustard, salt and pepper. Add it to the rice mixture. Mix well. Pack into a mold. Chill at least 2 hours.
- Arrange lettuce on a platter, and unmold rice on top. Decorate it with the sliced hard-boiled eggs and shrimp.
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