Portuguese Style Chicken Thighs Food

PORTUGUESE CHICKEN

Portuguese Chicken image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 all-purpose potatoes, such as russets, peeled and cut into quarters
4 carrots, peeled and cut into large pieces on a diagonal
3 ribs celery, cut into large pieces on an angle
1 large onion, cut into large chunks
1 cup dry white wine
2 teaspoons sugar
1 teaspoon salt
1 tablespoon extra-virgin olive oil, eyeball it
2 cups chicken broth
3/4 pound chorizo, cut into 1 1/2 inch slices on an angle
4 pieces poached cooked chicken, leftover from potage, sliced on an angle into 1-inch strips
1 cup tomato sauce
1/4 cup chopped flat-leaf parsley
Crusty Portuguese bread or other chewy, farm bread, for passing at the table

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.

HOMEMADE PORTUGUESE CHICKEN

Homemade Portuguese Chicken image

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

Ingredients

¼ cup lemon juice
4 tablespoons olive oil
4 cloves garlic, peeled
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon chili powder, or to taste
1 teaspoon red pepper flakes, or to taste
1 bay leaf
½ teaspoon ground black pepper
4 chicken leg quarters
1 pinch sea salt to taste

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-STYLE CHICKEN THIGHS

Portuguese-Style Chicken Thighs image

Make and share this Portuguese-Style Chicken Thighs recipe from Food.com.

Provided by copperfire

Categories Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons cracked black pepper
1 teaspoon dried oregano leaves
2 small fresh Thai red chili peppers, seeded and chopped
1/2 teaspoon hot paprika
1 fresh garlic clove (more if you like)
1/4 cup red wine vinegar
1/4 cup olive oil
6 chicken thighs

Steps:

Mix pepper, oregano, chili, paprika, vinegar and oil in bowl.
Reserve about a quarter of the mixture and marinate thighs in the rest for a few hours.
Drain chicken & discard the marinade. Grill, bbq or pan-fry the chicken until cooked (165F internal temperature).
Pour the reserved mixture over cooked chicken to serve with a green salad or steamed veggies.

Nutrition Facts : Calories 432.9, Fat 35.2, SaturatedFat 7.9, Cholesterol 118.4, Sodium 110.9, Carbohydrate 3.1, Fiber 0.9, Sugar 1, Protein 24.9

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