Moms Portuguese Style Chicken And Rice Food

PORTUGUESE CHICKEN AND RICE

Portuguese Chicken and Rice image

Make and share this Portuguese Chicken and Rice recipe from Food.com.

Provided by megara137

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
1 medium onion, Chopped
2 tablespoons crushed garlic
salt and pepper, to Taste
1 teaspoon brown sugar
2 lbs chicken breasts, cut into 3 - inch Pieces
32 ounces chicken broth
32 ounces water
1 -2 tablespoon crushed red pepper flakes, Wet
2 cups brown rice
15 ounces crushed tomatoes

Steps:

Saute onions, garlic, salt, pepper and brown sugar in oil, till softened and beginning to brown in color. Add Chicken pieces, cook till almost done. Add broth, water, tomatoes and rice; cook till almost all liquid is absorbed. Stir in crushed red pepper and cook 2 more minutes.

MOM'S PORTUGUESE STYLE CHICKEN AND RICE

Mom's Portuguese Style Chicken and Rice image

Everyone who tries this loves this dish. This is an old family favorite...even my German husband says this is his favorite dish!

Provided by Lou Ann Marques @Lilylou

Categories Chicken

Number Of Ingredients 10

Ingredients

2-3 pound(s) cut up chicken pieces
1 - large onion, diced
1-1 1/2 cup(s) long grain rice (uncle ben's)
1 can(s) tomato paste (6 oz can)
1-2 teaspoon(s) cinnamon
1-2 teaspoon(s) paparika
- dried red crushed peper - to taste
- salt & pepper to taste
64 ounce(s) chicken broth (optional)
2 teaspoon(s) garlic powder or 1 tbs dried minced garlic

Steps:

Put chicken in pan and cover with water (or chicken broth if you prefer), then add all remaining ingredients except the rice. Bring to boil, then simmer until chicken is tender. Remove chicken from cooking liquid and add rice( If it looks as though you have too much liquid, remove some and set aside--add to rice if needed later). When rice is cooked, return chicken to pan and toss with cooked rice. Most of the cooking liquid should be absorbed. Serve with tossed salad.

PORTUGUESE CHICKEN LIVERS & RICE

Portuguese Chicken Livers & Rice image

Remembered I had this recipe in a 1983 cookbook.This is really good--not the strong taste you might think. If you like chicken livers, you'll like this. Not as complicated as it sounds!!

Provided by Pat McCardle

Categories Beef Organ Meats

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3/4 lb chicken liver
3 tablespoons butter or 3 tablespoons margarine
salt and pepper
4 tablespoons olive oil
2/3 cup minced onion
1 clove garlic, minced
1 1/2 cups long-grain rice
3 cups chicken broth (canned okay)
3/4 cup tomato sauce (canned okay)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

Heat butter in a skillet and saute livers over medium heat about 3 minutes until brown, but still pink inside.
Remove and season with salt& pepper, chop coarsely and put aside.
Heat the oil on medium heat.
Add onion and garlic and saute until soft.
Add rice, saute until rice just starts to take on a clear color.
Don't scorch the rice.
Add broth and tomato sauce.
Mix well and bring to a boil.
Add all other ingredients, except livers.
Cover& cook over med.
heat for about 10 minutes.
Stir lightly with a fork, reduce heat, cover and cook for about 10 minutes more until liquid is almost absorbed.
Mix in the livers, stir,cover.
Cover and cook until the liquid is absorbed and the rice is cooked through.
Add more liqid if needed (a little water is okay).

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