Chicken Portuguese Style Galinha De Vinha Dahlos Food

CHICKEN PORTUGUESE STYLE (GALINHA DE VINHA D'AHLOS)

Steps:

• At least 10 hours before serving place chicken pieces in a large locking plastic bag.
• Add vinegar, salt,minced peppers (I use Hawaiian Tabasco peppers, but you can use any medium hot pepper like jalapeno, serrano, or bottled yellow hot peppers),and minced garlic to the bag.
• Seal the bag and mix well. Place bag in the refrigerator on a flat surface. Marinate, turning every 2-4 hours to season well. Marinate for 4-8 hours or overnight.
• Three hours before serving, Heat oil in a heavy dutch oven; brown chicken pieces on all sides.
• Add water, bay leaf, and cracked peppercorns. Reduce heat and simmer for one hour until chicken is tender. Add more water if needed to keep chicken from sticking.
• Pork: Cut pork butt into one inch cubes. Add enough water to just cover the meat. Simmer for 1 1/2 - 2 hours until meat is tender. During last 1/2 hour of cooking, add peeled and quartered potatoes and cover with meat juices.
• Fish: Use a firm fleshed fish Iike tuna steak. After marinating fish, saute fish in oil until done, about 3-4 minutes on a side, be careful not to overcook. Season to taste. Omit last part of recipe.

VINHA D'ALHOS

Steps:

• Marinate pork overnight in the refrigerator in vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage.
• (I've been known to"forget about it" for up to two days, and the recipe still works!) The next day, simmer pork in the marinade 20 minutes, then drain.
• Heat oil in skillet; add pork and saute slowly for another 10 to 15 minutes or until browned and pork is cooked through.
• Serve with rice.

PORTUGUESE CHICKEN WITH PEAS (FRANGO COM ERVILHAS)

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.