HOMEMADE PORTUGUESE CHICKEN
This Portuguese chicken can be baked or grilled. You may double or triple the recipe (or more if required) for bigger batches of chicken. An easy recipe to make several servings for a party!
Provided by Juliette D.
Categories World Cuisine Recipes European Portuguese
Time 9h10m
Yield 4
Number Of Ingredients 12
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).
Nutrition Facts : Calories 491.6 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 34.5 g, Fiber 1.4 g, Protein 40.2 g, SaturatedFat 7.6 g, Sodium 660.8 mg, Sugar 0.7 g
PORTUGUESE GREEN SOUP
You must try this delicious and traditional soup recipe. Portuguese green soup is a typical Portuguese soup very much appreciated in our country. Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); HOW TO PREPARE PORTUGUESE GREEN SOUP: Peel and wash the potatoes. Place the onions cut into pieces and the potatoes in a large saucepan with water. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook for 25 minutes. Then, remove briefly the saucepan from heat and use a hand blender to blend the soup until creamy. Season with olive oil and a little salt, stir and place the saucepan back on the stove over medium-high heat. When starts boiling, reduce to low heat and add the collard greens and the chouriço cut into round slices. Stir with a wooden spoon and cook about 15 minutes with the pan covered. Turn off the heat and serve immediately.
Provided by Pedro Barbosa
Categories Recipes, Soups, Typical Portuguese dishes
Time 1h
Yield 5
Number Of Ingredients 7
Steps:
- Peel and wash the potatoes. Place the onions cut into pieces and the potatoes in a large saucepan with water. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook for 25 minutes. Then, remove briefly the saucepan from heat and use a hand blender to blend the soup until creamy. Season with olive oil and a little salt, stir and place the saucepan back on the stove over medium-high heat.
- When starts boiling, reduce to low heat and add the collard greens and the chouriço cut into round slices. Stir with a wooden spoon and cook about 15 minutes with the pan covered, stirring occasionally.
- Turn off the heat and serve immediately.
Nutrition Facts : Portuguese green soup Nutrition facts Serves 5 Per Serving % DAILY VALUE Calories 293 Total Fat 14 g(21%) Saturated Fat 3 g(14%) Cholesterol 9 mg(3%) Sodium 189 mg(8%) Total Carbohydrate 38 g(13%) Protein 7.5 g
CALDO VERDE (PORTUGUESE CABBAGE SOUP)
Cabbage soup doesn't need to be boring. Spice it up with smoky chorizo and comforting potatoes.
Provided by The Hairy Bikers
Categories Light meals & snacks
Yield Makes 1 large pot!
Number Of Ingredients 10
Steps:
- Gently fry the onions and garlic in the olive oil until softened and translucent.
- Chop the chorizo into small chunks and add to the pan with the onion.
- Fry the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage.
- Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft.
- Meanwhile, very finely chop the cabbage (alternatively, buy a cabbage-shredding machine from the market as we did).
- When the potatoes are ready, mash them into the broth to make a thick base. Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth.
- Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less.
- Simmer for a few minutes. The soup will go the colour of jade.
- Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup. Serve with some rustic country bread.
CANJA (PORTUGUESE CHICKEN SOUP)
Canja is a popular Portuguese soup - made with rice, chicken, & onion. It is a soothing soup that will warm your soul & stomach. The photo doesn't do this soup any justice (soup photos never come out any good on the camera from my phone lol).. but, it is really tasty!
Provided by Tara Pacheco
Categories Other Soups
Time 40m
Number Of Ingredients 9
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!
CHICKEN SOUP
Looking for a comfort food with a traditional flavor? Our chicken soup recipe is the perfect solution for you. It's easy to prepare and is a recipe that everyone likes! Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Chicken, water, pasta, onion HOW TO MAKE CHICKEN SOUP: Put the water, coriander, chicken and the peeled onion cut into pieces in a large saucepan. Season with a little salt and boil over high heat. When starts boiling, reduce to medium-high heat and simmer for about one hour. Add the pasta and cook for more 10 to 12 minutes. Turn off the heat and serve. YOU MAY ALSO LIKE: - Chicken soup with rice - Traditional dogfish soup - Red bean soup with pasta and chouriço - Meat soup - Cod soup
Provided by Pedro Barbosa
Categories Chicken, Recipes, Soups, Typical Portuguese dishes
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Put the water, coriander, chicken and the peeled onion cut into pieces in a large saucepan. Season with a little salt and boil over high heat. When starts boiling, reduce to medium-high heat and simmer for about one hour.
- Add the pasta and cook for more 10 to 12 minutes.
- Turn off the heat and serve.
Nutrition Facts : Chicken soup Nutrition facts Serves 6 Per Serving % DAILY VALUE Calories 232 Total Fat 4 g(6%) Saturated Fat 1 g(5%) Cholesterol 102 mg(34%) Sodium 116 mg(5%) Total Carbohydrate 11 g(4%) Protein 36 g
PORTUGUESE ONE POT CHICKEN AND POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 20
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.
PORTUGUESE BREAD SOUP
Sometimes the simplest recipes are the tastiest, nothing like a traditional Portuguese bread soup. It's a delicious meal, cheap, with few ingredients and quite comforting. Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Olive oil, eggs, water, coriander, bread, garlic HOW TO MAKE PORTUGUESE BREAD SOUP: In a bowl, mix with a fork the chopped coriander, grated garlic, olive oil, salt and pepper; set aside. In a large bowl, add the bread cut into small pieces and drizzle with the olive oil and coriander mixture. Mix well and set aside. In a saucepan, pour the water and a few drops of vinegar. Boil on a medium-high heat. When starts boiling, add the eggs and reduce to medium heat. Let the eggs poach for about 3 to 4 minutes. Remove the eggs with a skimmer to a plate (reserve the cooking water). Pour the eggs cooking water over the bread and the poached eggs.
Provided by Pedro Barbosa
Categories Bread, Quick & easy, Recipes, Soups, Typical Portuguese dishes, Videos
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In a bowl, mix with a fork the chopped coriander, grated garlic, olive oil, salt and pepper; set aside.
- In a large bowl, add the bread cut into small pieces and drizzle with the olive oil and coriander mixture. Mix well and set aside.
- In a saucepan, pour the water and a few drops of vinegar. Boil on a medium-high heat. When starts boiling, add the eggs and reduce to medium heat. Let the eggs poach for about 3 to 4 minutes. Remove the eggs with a skimmer to a plate (reserve the cooking water).
- Pour the eggs cooking water over the bread and the poached eggs (add more salt if necessary).
Nutrition Facts : Portuguese bread soup Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 676 Total Fat 43.5 g(56%) Saturated Fat 7.5 g(36%) Cholesterol 164 mg(55%) Sodium 1421 mg(62%) Total Carbohydrate 59.5 g(22%) Protein 15.5 g
PORTUGUESE KALE AND POTATO SOUP
The Portuguese soup caldo verde is ideal cool weather comfort food. It is full of good-for-you greens and potatoes, while sausage keeps things porky and satisfying.
Provided by Ruth Cousineau
Categories Soup/Stew Potato Dinner Lunch Sausage Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Winter
Yield Makes 4 (main course) servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
- Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.
PORTUGUESE CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
HILDA'S PORTUGUESE STEWED CHICKEN
Provided by Emeril Lagasse
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 31
Steps:
- Season the flour with Essence. Toss the chicken in the seasoned flour.
- Heat the olive oil in a large cast iron skillet, over medium-high heat. When the oil is hot, add the chicken and sear until golden brown on all sides, about 4 to 6 minutes on each side. Remove the chicken from the skillet and set aside. Add the chorizo to the skillet and cook until browned on both sides.
- Add the onions, potatoes, and peppers. Cook the vegetables for 2 minutes, stirring occasionally to prevent sticking. Add the tomatoes, shallots, garlic cloves, and olives. Season the vegetables with Essence. Stir in the white wine, chicken broth, and parsley and return the browned chicken to the skillet.
- Bring the liquid up to a boil and reduce to a simmer. Cover and simmer the chicken and vegetables for about 45 minutes or until the chicken falls off the bone.
- Add the crushed red pepper flakes and green onions. Adjust the seasonings with salt and pepper.
- Mound the rice in the center of the bowl. Arrange the stewed chicken around the rice. Garnish with freshly grated cheese, chives and Essence. Always serve with crusty bread.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
PORTUGUESE CHICKEN SOUP
Make and share this Portuguese Chicken Soup recipe from Food.com.
Provided by Sydney Mike
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, add chicken breast, onion, parsley, zest & mint sprig, & simmer until done, about 35 minutes.
- Remove the breast & let it cool before stripping off the meat & cutting it into a julienne.
- Strain the broth, then return it to the ot & bring it to a boil. Add pasta & chopped mint, season to taste with salt & white pepper, then heat until pasta is cooked al dente.
- Remove from heat, stir in lemon juice & julienned chicken. Ladle into soup bowls & ENJOY!
Nutrition Facts : Calories 217.4, Fat 7.9, SaturatedFat 2.2, Cholesterol 36.7, Sodium 579, Carbohydrate 18.1, Fiber 0.8, Sugar 7, Protein 17.5
PORTUGUESE CHICKEN AND SAUSAGE
Recipe from Rachael Ray. You can use leftover boneless, skinless chicken breasts for this recipe (or poach some beforehand). All you need is a nice salad to complete this meal. Oh, and maybe a nice wine. :)
Provided by LifeIsGood
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
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.
PORTUGUESE CHICKEN SOUP II
Elegant. Garnish with a slice of lemon and a mint leaf.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 159 calories, Carbohydrate 6.8 g, Cholesterol 49.1 mg, Fat 7.1 g, Fiber 1.6 g, Protein 16.8 g, SaturatedFat 2 g, Sodium 63.2 mg, Sugar 1.5 g
BEST PORTUGUESE KALE SOUP
Cooking Chat's Best Portuguese Kale Soup is a delicious way to enjoy healthy kale! Sausage, beans and potatoes simmer along with the kale and plenty of garlic for a hearty, full-flavored soup.
Provided by Cooking Chat
Categories Soup
Time 45m
Number Of Ingredients 13
Steps:
- Heat a large soup pan with oil spray. Add the sausages and cook for 5 minutes or so to brown, stirring occasionally. Remove the sausages and set aside to cool. When they have cooled, slice the sausage in half lengthwise, then cut into semi-circles 1/2 inch thick. Set aside.
- Heat the olive oil on medium in the soup pan, then add the onions. Sauté for 5 minutes, then add carrots and sauté a few more minutes.
- then the butternut squash and garlic. Cook for a minute or two.
- after the potatoes have been cooking for a couple of minutes, add the chicken stock and water. Bring the liquid to a boil, then reduce to simmer on medium for 15 minutes.
- After 15 minutes the veggies should be starting to get soft. Use a sturdy spoon to smash some of the potato and butternut against the side of the pot, to thicken the soup. Stir in the kale in a few batches, to allow some to cook down a bit to create more room. Add salt to taste and a pinch of red pepper flakes.
- Stir in the sausage and the kidney beans. Cook for another 5 to 10 minutes to let all the flavors meld. More cooking time is great, too, if you've got the time! When it's cooked to your liking, serve with a crusty bread and glass of Portuguese wine to round things out.
Nutrition Facts : Calories 334 calories, Sugar 7.5 g, Sodium 418.6 mg, Fat 5.5 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 55.3 g, Fiber 10.7 g, Protein 18.3 g, Cholesterol 8.8 mg
PORTUGUESE STYLE VEGETABLE SOUP (SOPA DE LEGUMES)
Steps:
- Heat the olive oil on medium high in a dutch oven or other large heavy pot.
- Add the onions and garlic and sauté until the onions start to soften.
- Add the leeks and continue to sauté and stir until the leeks reduce to half the volume.
- Add the potatoes, 2/3 of the carrots, turnip, squash, bay leaf, half the beans, salt and pepper.
- Turn the heat up to high. Once the soup starts to boil, reduce the heat to medium low, cover and let simmer for 20 minutes.
- Use a hand blender to puree the soup until smooth.
- Add the carrots and remaining beans, cover, and continue to simmer on medium low for 10 minutes.
- Add the spinach, cover and turn off the heat. The spinach will wilt into the soup.
- Leave the pot covered for about 10 minutes.
- Uncover, stir and serve. Add a drizzle of olive oil to elevate the dish a little. Enjoy!
PORTUGUESE SPINACH & CHICKPEA SOUP (SOPA DE GRAO)
Another recipe adapted from Jean Anderson's "Food of Portugal." This hearty soup is from the Alentejo and can be dressed up with the inclusion of some garlicy sausage--chourico or linguica. I have taken a shortcut and use canned chickpeas and frozen chopped spinach, but using really good homemade chicken stock really makes a big flavor difference.
Provided by Chef Kate
Categories Spinach
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
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.
CHICKEN, BACON AND WHITE BEAN SOUP PORTUGUESE STYLE
One of Emeril Lagasse's favorites. This is a soup his mom would always cook. He describes it as a stick-to-your-ribs soup. Enjoy! *Note: the dried beans need to soak for at least 8 hours. You could do that overnight* (For a quick soak, bring the beans and water to a boil over high heat and cook for 2 minutes at the boil, then remove from the heat and allow to stand for 1 hour. Drain.) Prep time does not include soaking the beans.
Provided by LifeIsGood
Categories Chicken
Time 2h30m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Put the beans into a large pot.
- Add water to cover by 2 inches and soak for at least 8 hours or overnight.
- Then drain.
- Fry the bacon in a heavy stockpot over medium-high heat until crisp, about 7 minutes.
- Use a slotted spoon to lift onto paper towels to drain.
- Pour off all but 2 tablespoons of the bacon fat from the pot.
- Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes.
- Add the shallots, garlic, bay leaves, salt and cayenne.
- Cook, stirring occasionally, until the shallots soften, about 1 minute.
- Add the beans to the pot with the stock, and bring to a boil.
- Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender, about 1 1/2 hours.
- Stir in the chicken and the reserved bacon and heat through.
- Remove and discard bay leaves.
- Ladle into warm bowls and sprinkle with the grated cheese.
Nutrition Facts : Calories 496.9, Fat 19, SaturatedFat 5.9, Cholesterol 58.4, Sodium 918.1, Carbohydrate 47.6, Fiber 9.4, Sugar 6.8, Protein 33.9
PORTUGUESE CHICKEN SOUP (CANJA)
Virtually every culture on Earth has a style of making chicken soup that they can call their own, and in Portugal it involves rice, lemon, and mint. Adapted from Worldwide Recipes.
Provided by TxGriffLover
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the chicken stock, chicken pieces, onion, parsley, and lemon zest in a large pot and bring to a boil over high heat. Reduce the heat and simmer covered until the chicken is cooked through, about 30 minutes.
- Remove the chicken pieces and cool enough to handle. Remove and discard the skin and bones and cut or tear the meat into small pieces.
- Strain the soup through cheesecloth (muslin) and discard the solids. Return the stock and meat to the pot and add the rice, mint, lemon juice, salt, and pepper. Bring to a simmer and cook until the rice is tender, about 20 minutes.
- Garnish with lemon slices and mint leaves.
PORTUGUESE CHICKEN, LEMON AND MINT SOUP
Provided by Emeril Lagasse
Time 2h
Yield 6 servings
Number Of Ingredients 12
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.
More about "portuguese chicken soup food"
PORTUGUESE CANJA DE GALINHA (CHICKEN SOUP) RECIPE
From cookwarehere.com
5/5 (1)Category Soup
- Season it with salt and bring to a boil until the chicken is Tender, it is going to take a while, approximately 2h. Following the chicken tender, then take all of the ingredients from the water, and then allow them to cool.
- After cool take the chicken skin out and shred the meat. Strain the Inventory to additional pot and add the rice, the shredded chicken, the giblets and the eggs.
PORTUGUESE LEMON CHICKEN SOUP (CANJA) - THE PORTUGUESE ...
From theportugueseamericanmom.com
Estimated Reading Time 4 mins
CHICKEN SOUP WITH RICE | FOOD FROM PORTUGAL
From foodfromportugal.com
Cuisine CuisineEstimated Reading Time 2 minsServings 4Total Time 1 hr 20 mins
SIMPLE & EASY PORTUGUESE CHICKEN SOUP (CANJA DE GALINHA)
From easyportugueserecipes.com
Estimated Reading Time 1 min
BPC
From bestpc.ca
10 BEST PORTUGUESE SOUP RECIPES - YUMMLY
From yummly.com
CANJA DE GALINHA | TRADITIONAL CHICKEN SOUP FROM PORTUGAL
From tasteatlas.com
10 MOST POPULAR PORTUGUESE DISHES ... - AUTHENTIC FOOD QUEST
From authenticfoodquest.com
Estimated Reading Time 7 mins
- Caldo Verde – Iconic Traditional Portuguese Dish. From the north of Portugal, comes Caldo Verde, the famous Portuguese soup. This is one of the most popular soups and Portuguese dishes.
- Bacalhau or Portuguese Cod Fish – A Treasured Portuguese Food. No trip to Portugal would be complete without indulging in this Portuguese traditional food.
- Sardines – Celebrated Portuguese Seafood Dishes. Grilled Sardines. Grilled Portuguese sardines or sardinhas asadas is the summertime food of choice in Portugal.
- Bifanas – The National Portuguese Sandwich. Bifanas are traditional Portuguese pork sandwiches, so popular that you’ll find them everywhere in the country.
- Francesinha Sandwich – The Famous Portuguese Food from Porto. The Francesinha sandwich is an impressive plated sandwich that will make your “heart sing”.
- Chicken Piri-Piri – Outstanding Portuguese Chicken Dish. During the Age of Exploration in the 15th and 16th centuries, Portuguese explorers traveled through coastal Africa and discovered many new spices.
- Polvo à la Lagareiro – Traditional Portuguese Octopus Dish. Portuguese cuisine is famous for its delicious seafood. Beyond Bacalhau or Portuguese codfish and sardines, octopus or polvo is another popular Portuguese seafood dish loved by all.
- World Famous Porco Preto – Exceptional Portuguese Cured Ham. One of the most expensive cured hams in the world is Jamon Iberico de Bellota from Spain.
- Pastel de Nata – Iconic Portuguese Dessert. Pastel de nata or Pastéis de natas (in plural) is the iconic and famous Portuguese dessert. Every Pastelerias or pastry shop has their own version of Pastel de nata.
- Portuguese Desserts – Conventual Portuguese Treats. Beyond Pastel de nata, the most popular Portuguese desserts are what the Portuguese call conventual desserts.
PORTUGUESE-STYLE ROAST CHICKEN - PHOTOS & FOOD
From photosandfood.ca
5/5 (3)Category MainCuisine PortugueseTotal Time 1 hr 40 mins
- In a medium size bowl, whisk together the minced garlic, paprika, olive oil, Frank's RedHot and lemon juice, and set aside.
10 TRADITIONAL DISHES A PORTUGUESE GRANDMA WOULD FEED YOU ...
From bkpk.me
Estimated Reading Time 6 mins
- Cozido a Portuguesa. Please meet the king of all stews! Portuguese stew is the perfect example of the importance of using all the meat an animal can provide.
- Caldo Verde. The most traditional of Portuguese soups is as simple as it gets: onions, potatoes and kale, cooked with garlic and olive oil. Nothing says winter comfort food like a good serving of caldo verde in a traditional clay pot.
- Feijoada Trasmontana. Do not eat this on the same day as a Cozido a Portuguesa, unless you have a true desire of exploding! Feijoada stands for bean stew, but you know it wouldn’t be a Portuguese stew if you didn’t throw a variety of heavy meats into the mix!
- Bacalhau a Bras. Out of the numerous ways to prepare salted cod fish in Portugal, “Bras style” is one of the most popular and I honestly salivate just to think about it.
- Ameijoas a Bulhao Pato. More than a meal, clams Bulhao Pato style are a snack, best enjoyed with ice-cold beer. It’s very popular as appetizer as well, and a tasty way to get your juices flowing.
- Rojoes a Moda do Minho. Because Portugal has a never ending affair with pork, rojoes are abundant to keep the spark alive! Chunks of pork loin cooked in the very same pig’s lard, and seasoned with garlic and white wine.
- Bolinhos de Bacalhau. A super Portuguese Grandma wouldn’t let you leave Portugal after trying only one cod fish dish alone! Also known as “pasteis de bacalhau” these cod fish fritters can be savored as a starter or snack, or along with rice and salad as main dish.
- Açorda Alentejana. This typical dish of the southern region of Alentejo is as good as it gets when it comes to comfort food with a rustic touch. The basic recipe for açorda would be made of mashed bread with olive oil, coriander, salt, eggs and water but more complete versions might include cod fish or shrimps.
- Alheira de Mirandela. Translate “alheira” into sausage doesn’t almost make justice to this unique combination that, yes looks like a sausage, but is so much more than that!
- Arroz de Pato. In case you don’t appreciate pork meat and are frustrated by most of the suggestions above, let’s end on a ducky note. In Portugal, duck rice is cooked until the meat is ridiculously tender, simmered in red whine, and oven toasted along with the rice until the top is crispy.
30 AUTHENTIC PORTUGUESE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published 2021-04-19Category Recipe Roundup
- Portuguese Tomato Rice. Tomato rice is a staple in Portuguese households, but it is most popular in the South-Central areas of the country where fresh tomatoes are abundant.
- Portuguese Kale, Tomato, and Sausage Soup (Caldo Verde) Caldo verde is the Portuguese version of comfort food. The soup is brimming with flavor from potatoes, greens, and sausage.
- Shrimp Mozambique in Garlic Based Sauce. Don’t be confused by this dish’s name. Mozambique is located in Africa, but shrimp Mozambique is authentically Portuguese.
- Azores Beef Stew With Potatoes (Molha de Carne) Molha de carne is a hearty and flavorful soup loaded with not just beef but potatoes as well. Apart from its rich, savory flavor, this stew also makes your kitchen extra-fragrant.
- Portuguese Fish Stew (Caldeirada) Caldeirada is a light stew with fish or shellfish as its main protein. Also loaded with bell pepper, potatoes, and onions, this stew is healthy, hearty, and a complete meal in itself.
- Portuguese Sweet Bread. The Portuguese love their bread as much as we do, and this is only the first of many featured in this list. Portuguese sweet bread is popular during Easter, but it’s so good, you’ll want to have it around all year round.
- Azore Style Feijos (Beans) Feijoa is Portuguese for beans. This bean stew is thick, creamy, and bursting with flavor! How can it not be, when it has allspice, cloves, cinnamon, and cumin as its seasonings?
- Portuguese Tomato Soup with Poached Eggs and Bread. If you’re too busy tonight but still want to serve something epic to the family, look no further than this recipe.
- Portuguese Prego Rolls. Prego rolls are insanely delicious sandwiches with juicy grilled steak as it’s filling. One look at this sandwich already tells you just how amazing it is.
- Portuguese Chicken (Peri-Peri Chicken) with Crispy Potatoes. Besides egg custard tarts, peri-peri Chicken is perhaps the most popular Portuguese dish there is.
10 MOST POPULAR PORTUGUESE SOUPS - TASTEATLAS
From tasteatlas.com
Estimated Reading Time 6 minsPublished 2019-06-21
- Bread Soup. Açorda. PORTUGAL, Europe. 4.2 (41) Filipe Fortes (CC BY-SA 2.0) Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Bread. Eggs. Olive Oil. Garlic. Coriander.
- Vegetable Soup. Caldo verde. BRAGA DISTRICT, Portugal. 3.9 (93) Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Potatoes. Kale. Olive Oil. Onion. Garlic. Linguíça do Baixo Alentejo.
- Chicken Soup. Canja de galinha. PORTUGAL, Europe. 4.0 (51) Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Chicken. Onion. Garlic. Celery. Carrot. OR. Orzo. Rice. Lime Juice.
- Vegetable Soup. Sopa de tomate. PORTUGAL, Europe. 4.3 (11) Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Tomato. Onion. Garlic. Olive Oil. Flour. Eggs. Croutons.
- Soup. Sopa da pedra. ALMEIRIM, Portugal. 4.4 (31) Ate it? Rate it. Wanna try? Add to list. WHERE TO EAT THE BEST Sopa da pedra 1 2.
- Bread Soup. Açorda de marisco. PORTUGAL, Europe. 4.0 (22) Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Bread. OR. Clams. Shrimp. Olive Oil. Onion. Coriander. WHERE TO EAT THE BEST Açorda de marisco.
- Bread Soup. Açorda de camarão. PORTUGAL, Europe. 4.2 (35) Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Bread. Shrimp. Eggs. Onion. Olive Oil. Coriander. WHERE TO EAT THE BEST Açorda de camarão.
- Fish Soup. Sopa de cação. BEJA DISTRICT, Portugal. 3.8 (19) Ate it? Rate it. Wanna try? Add to list. WHERE TO EAT THE BEST Sopa de cação. View more 1 2 3 4 5.
- Bread Soup. Açorda de bacalhau. PORTUGAL, Europe. 4.2 (11) Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Bread. Cod. Eggs. Olive Oil. Garlic. Coriander. WHERE TO EAT THE BEST Açorda de bacalhau.
- Vegetable Soup. Sopa de tomate alentejana. ÉVORA DISTRICT, Portugal. 4.4 (30) Ate it? Rate it. Wanna try? Add to list. WHERE TO EAT THE BEST Sopa de tomate alentejana.
SOPA DE GRãO DE BICO - TRADITIONAL PORTUGUESE RECIPE | 196 ...
From 196flavors.com
5/5 (1)Category SoupCuisine Portuguese, Vegan, VegetarianTotal Time 1 hr
THE TOP 5 SPICES USED IN PORTUGUESE CUISINE - THE SPRUCE EATS
From thespruceeats.com
- Piri Piri. It was during the Portuguese subjugation of the African coasts, beginning in the 1400s, that their huge love affair with the small hot pepper piri piri was sparked.
- Cinnamon (Canela) Cinnamon is used often in Portuguese desserts (sobremesas), as it is in many cuisines. It is also used very frequently in Portuguese savory dishes, which is not as common in European cuisines.
- Paprika (Colorau) The Portuguese are responsible for distributing this much-loved spice around the globe during their centuries of colonizing, exploration, and trading.
- Bay Leaves (Louro) Bay leaves appear in almost every soup and stew in Portuguese cooking. The bush the leaves are harvested from can be seen across the countryside in Portugal and were often used to delineate property lines in the past.
- Salt (Sal) Some of the best Portuguese dishes rely on just coarse salt and garlic for flavor. One example is the exquisite trout from the Serra de Estrela region.
THE TOP 10 PORTUGUESE FOODS – WITH RECIPES | EXPATICA
PORTUGUESE KALE SOUP RECIPE - FOOD.COM | RECIPE ...
From pinterest.co.uk
5/5 (33)Total Time 1 hr 5 minsServings 10
PORTUGUESE CHICKEN SOUP (CANJA) - SCRAMBLED AND SCRUMPTIOUS
From scrambledandscrumptious.com
Cuisine PortugueseCategory Lunch + DinnerServings 6Total Time 45 mins
PORTUGUESE CHICKEN & RICE (ARROZ COM FRANGO) - THE ...
From theportugueseamericanmom.com
Servings 6-8Estimated Reading Time 4 mins
WHITE BEAN CHICKEN SOUP - COMFORTABLE FOOD
From comfortablefood.com
5/5 (1)Calories 361 per servingCategory Dinner, Main Dish, Soup
PORTUGUESE SOUP - PINTEREST
From pinterest.com
PORTUGUESE RECIPES - BBC FOOD
From bbc.co.uk
RECIPES - FOOD FROM PORTUGAL
From foodfromportugal.com
MACANESE STYLE PORTUGUESE CURRY CHICKEN 葡國雞 | CHINESE ...
From thehongkongcookery.com
THE BEST PORTUGUESE FOOD: 50+ TYPICAL DISHES TO EAT IN ...
From portugalist.com
PORTUGUESE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
10 BEST PORTUGUESE SOUP RECIPES - YUMMLY
From yummly.co.uk
CATERING - BPC
From bestpc.ca
PORTUGUESE RECIPES - PINTEREST
From pinterest.ca
CANJA PORTUGUESE CHICKEN SOUP RECIPES
From tfrecipes.com
PORTUGUESE RECIPES | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love