Ferreira Portuguese Chicken Soup Food

CANJA (PORTUGUESE CHICKEN SOUP)

Steps:

• 1. In a large pot, boil your chicken breast over med/high heat. Once chicken is just about done, remove from water and shred with a fork. Add the poultry seasoning to your pot. Place the chicken back in.
• 2. Saute your onion & garlic in olive oil until onion is translucent. Cook over medium heat, being careful not to burn your garlic.
• 3. Add the onion & garlic mixture, along with your rice to the pot and allow to cook until rice is expanded and tender.
• 4. Add salt & pepper to taste. Add juice of half a lemon. Serve & enjoy!

PORTUGUESE CHICKEN SOUP II

Steps:

• In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes.
• Remove the breast, cool, then strip off the meat and cut into a julienne.
• Strain the broth, return to the pot, and bring to a boil. Add pasta and chopped mint. Season to taste with salt and white pepper. Heat until the pasta is cooked al dente.
• Remove from heat, stir in lemon juice and chicken julienne. Ladle into soup plates and top with lemon slice and mint leaf.

HOMEMADE PORTUGUESE CHICKEN

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).

PORTUGUESE CHICKEN

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.

PORTUGUESE CHICKEN, LEMON AND MINT SOUP

Steps:

• Combine the chicken, celery, onion, garlic, parsley, lemon zest, mint sprigs, red pepper flakes and water or broth in a large saucepan. Bring to a boil and skim off any foam. Reduce the heat to medium low and simmer, skimming as needed, 45 minutes, or until the chicken is tender.
• Strain the stock through a fine sieve into a large bowl. Transfer the chicken to a plate to cool and discard the vegetable mixture. Return the stock to the saucepan over medium-low heat and simmer until it is slightly reduced and flavorful, about 30 minutes. Add the rice and simmer until tender, about 20 more minutes.
• When the chicken is cool enough to handle, remove the skin, then remove the meat from the bones and tear it into bite-size pieces. Add to the stock and cook 3 to 4 minutes. Add the lemon juice, chopped mint, and salt and cayenne pepper to taste; cook 2 to 3 more minutes.

FERREIRA PORTUGUESE CHICKEN SOUP

Steps:

• Set the oven to 350˚F. Rub the chicken breasts with olive oil, kosher salt, and black pepper. Once it's heated, put it on a cookie sheet and bake for 40 minutes. Heat a large soup pan until a few drops of water sizzle. Put a half-inch of water in and toss in the bouillon, peppercorns (smashed with a wide knife), olive oil, garlic powder, oregano, saffron, paprika, and thinly sliced garlic cloves. Stir constantly until it boils. Add a gallon of water. Scrape the leaves off of the thyme and rosemary and toss them in. Put in the wild rice, yellow onion (diced to 1/2" pieces), celery stalks (cut to 1/3" pieces), carrots (cut to 1/3" pieces), and potatoes (cut to 1/2" cubes). Simmer until you like it (usually about an hour for me) then toss in the chopped parsley leaves, basil, and parmesan. Ladle it to a nice bowl and serve with torn pieces of toasted ciabatta.

CANJA DE GALINHA PORTUGUESE CHICKEN SOUP

Steps:

• 1. Add the water, chicken and salt to a large pot, bring to a boil and simmer for 15 minutes, until the meat is tender.
• 2. Remove the chicken from the pot, strip the meat off the bones in small pieces and set aside.
• 3. Add the orzo and carrot to the broth and simmer for another 15 minutes.
• 4. Ladle the soup into some bowls and garnish with chopped parsley. Serve with a piece of country loaf or baguette.
• Recipe: André Ferreira
• Photo: Mirjam Pfeiffer

PORTUGUESE SPINACH & CHICKPEA SOUP (SOPA DE GRAO)

Steps:

• Stir fry the garlic and onions in 3 tablespoons of oil in a large, heavy saucepan until translucent.
• Add the potatoes and stir fry another 2 to 3 minutes.
• Add the herbs and allow them to meloow over low heat for about 12 minutes.
• Add the broth, raise the heat and bring the soup to a gentle simmer, add the chickpeas, cover and cook slowly for about one hour or until everything is soft.
• If you like your soup to have texture, ladle out a cup or so of chick peas; if you prefer it mostly smooth, don't.
• Using an immersion blender, puree the soup until it is as smooth as you like.
• Add in the spinach, the reserved chickpeas(if you reserved them) and simmer twenty to thirty minutes--until the flavors are blended.
• Now stir in lemon juice, salt and pepper to taste and serve, hot, with crusty bread.

PORTUGUESE CHICKEN AND SAUSAGE

Steps:

• Place potatoes, carrots, celery and onion in a pot. Add wine, sugar, salt, oil and chicken broth. cover the pot and bring to a boil. reduce heat and simmer for 15 minutes.
• While the veggies cook, brown the chorizo in a nonstick skillet over med-high heat.
• Uncover the veggies and add in the chorizo and the tomato sauce. Set cooked chicken into the pot and heat through for 5 minutes. Adjust seasoning to taste. ladle the Portuguese Chicken into shallow bowls, garnish with parsley and serve with the crusty bread for dipping.