Category: chicken

chicken / Main Dish / Photo Gallery / Recipes

Lemon Rosemary Chicken – Galinha Assada com Alecrim e Limão

This classic Lemon Rosemary Chicken is moist, juicy and full of lemony flavor. I always make 2 chickens so we can enjoy the chicken the next day to make sandwiches, quesadillas and chicken salad. I love a crispy skin chicken so I always let the chicken bake at 400 degrees for at least 1 and 1/2 hours.

Ingredients:

2 roasting chickens (butterflied)

1/4 cup Portuguese olive oil

2 tablespoons butter (cut into pieces)

2 tablespoons salt

1 tablespoon paprika

2 teaspoons garlic powder

1 teaspoon black pepper

1 to 2 tablespoons dried rosemary flakes

2 lemons (sliced)

Preparation:

Place salt, paprika, garlic powder and pepper in a mortar and pestle and crush.

Marinate chicken with seasonings for at least 30 minutes or overnight in refrigerator. Coat chicken with olive oil and butter. Top with lemon slices and sprinkle on rosemary.

Bake at 400 degrees F. for 1 and 1/2 hours until golden and crispy. Chicken should reach 190 degrees F on a thermometer.

chicken / Main Dish

Lemon Roasted Chicken in Cast Iron Pan

Spend time with your family not in your kitchen on the weekends. This savory lemon flavored chicken cooks right in the cast pan and you can serve it the same pan, making it an easy recipe for any day of the week. I make 2 chickens with this recipe early on Saturday mornings so I can have leftovers all weekend. Make sandwiches, quesadillas, or add to salads and soups. Serve with my Portuguese Tomato Rice recipe here.

Find this recipe in my new Taste Portugal More Easy Portuguese recipes cookbook!

Ingredients:

1 (3 to 4) pound roasting chicken (butterflied)

2 lemons (sliced)

1 large onion (chopped) (optional)

¼ cup olive oil

1 tablespoon butter

1 tablespoon salt

2 teaspoons paprika

1 tablespoon garlic powder

½ teaspoon black pepper

1 cast iron grill pan if available

Preparation:

Pre heat oven to 400 degrees F.

Mix salt, paprika, garlic and pepper in a bowl and grind in a mortar and pestle. Marinade chicken and let sit for at least 30 minutes.

Heat a grill pan with half of the olive oil.

Top chicken with olive oil and butter and brown skin side down for 5 minutes. Turn over and grill for another 5 minutes.

Add onions under and around the chicken.

Top with lemon slices evenly.

Cook for 45 minutes to 1 hour until the chicken gets golden brown and crispy. Chicken should reach 190 F.

Cut into pieces and serve in the pan with the onions and lemons slices on top.

chicken / Main Dish / Recipes

Portuguese Frango da Festa – Barbeque Chicken

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Taste Portugal Seasoning


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You can’t get the Portuguese Festa experience without enjoying some authentic barbecue chicken while you’re there. The chickens are deliciously flavored with Portuguese spices and are sold whole for the family to enjoy along with some fresh Portuguese rolls. No utensils required because you eat with your hands of course.

Ingredients:

2 whole fryer chickens (butterflied, washed and pat dry)

4 tablespoons my spice mix (REGULAR OR SPICY FOR PIRI PIRI CHICKEN)

2 tablespoons olive oil

1/4 cup white wine


Preparation:

Mix spices with oil and wine to make a “wet rub”. Marinate chickens with wet spice rub one day before or for at least 2 hours before cooking. Store overnight in refrigerator, or let sit at room temperature the same day.

Remove from refrigerator and let come to room temperature before cooking.Set grill to high heat. Place chickens skin side up on grill and cook for about 15 minutes. Turn skin side down and let cook another 10-15 minutes. Move chicken away from flames as it cooks. Lower heat if needed and keep cooking turning on each side as needed. Cook until well done for a charred skin.

Serve chicken cut up with crusty bread, or with any side dish you prefer.


chicken / Main Dish / Photo Gallery / Recipes

Copy Cat Shake and Bake

shake and bake chicken

After experimenting with my own Copy Cat – Shake and Bake recipes, I finally came up a winner using some spicy Piri Piri sauce to give it a Portuguese kick! It’s very simple to make using most items you probably already have in your pantry.

I’ve made this recipe many times and it’s one of those recipes that you’ll keep going making again and again. It’s a perfect pot lock take along dish for your next picnic, since the chicken tastes great cold too! I made a batch of the coating which was enough for about 18 pieces of chicken. It left me with a left over so I placed it in a jar for the next time and stored it in the refrigerator.

I served the chicken with my Beet, Mandarin Orange, and Apple Salad. It’s a perfect summer dish!

Beet, Mandarin Orange, and Apple Salad

4 cups garden salad mix

1/2 cup pickled beets (sliced)

1/2 cup mandarin orange segments

1 small apple (chopped)

1/4 small red onion (sliced thin)

Balsamic dressing

shake and bake chicken 3

Ingredients:

12 – 18 pieces of chicken legs or thighs

Baking Mix ingredients:

2 and 1/2 cups plain bread crumbs

1 tablespoon salt

2 teaspoons garlic powder

1 teaspoon black pepper

1 tablespoon paprika

1 teaspoon coriander

2 teaspoons Italian seasoning mix

1/4 cup vegetable oil

1 tablespoon piri piri hot sauce (or use any hot sauce)

1/4 cup white wine

 

Preparation:

Preheat oven to 400 degrees F.

Place chicken in a large bowl. Season with a little salt and splash with the wine. Mix and let sit to room temperature to marinade.

Mix the oil with the piri piri in a small bowl. Place all coating mix all dry ingredients in a plastic zip lock bag. Add the oil. Shake bag thoroughly and mix with you fingers outside the bag incorporating the mix until crumbly.

Spray a large sheet pan or 2 with cooking spray.

When chicken is ready, place 2 pieces at a time into the bag with mix and shake to coat chicken. Shake of excess coating and arrange on pans. Spray chicken with cooking spray. This will create a crispy crust.

Cook at 400 degrees for 45 – 50 minutes. Not need to turn chicken. it will come out crispy and golden brown.

Note that every oven cook temperature various. You may need to cook longer.

You can use the coating mix on boneless chicken or pork but the cooking time will be 20-25 minutes.

shake and bake chicken 2

chicken / Recipes / rice

Portuguese Dirty Rice – Arroz de Figado

Arroz de Mohelas Dirty Rice

Arroz de Figado – Portuguese Style Dirty Rice

This old classic recipe is on the comeback at upscale restaurants but I’ve been enjoying this dish since my mother taught me the recipe when I was a young girl. Who knew that a peasants dish would end up on the menu these trendy upscale high priced restaurants! It’s simple to prepare, full of flavor and very impressive to serve as a side dish. The “dirty” name comes from the dark sauce from the chicken livers which when cooked, create a brownish appearance to the rice resembling dirt. Enjoy!

Ingredients:

1 pound chicken livers (washed and chopped into 1 inch pieces)

2 cups rice

1/2 small onion (minced)

2 cloves garlic (minced)

4 tablespoons olive oil

4 cups water

1 chicken boullion cube

2 tablespoons white wine

1/2 teaspoon paprika

2 teaspoons salt

Parsley for garnish

Preparation:

Saute half of the onion in 2 tablespoons olive oil and cook until translucent. Bring water to boil and set aside. Add the rice to onion stir to coat the oil and cook for about 30 seconds. Add paprika, stir, and add the water and 1 teaspoon salt. Let come to a boil, cover and let cook for 15 minutes. Set aside until you prepare the liver.

Meanwhile add 2 tablespoons olive to a skillet. Add the remaining onion and the garlic and cook for about 1 minute on low heat until cooked. Add the chicken livers and let brown on all sides. Add the wine and chicken bouillon cube. Stir and cook for a few minutes until liver is fully cooked. Add liver to cooked rice. Mix well, simmer and let simmer for a few minutes to incorporate flavors. Serve with parsley as a garnish if desired.

chicken / Chouico / Photo Gallery / Recipes / rice / sausages

Chicken and Chouriço Sausage Paella

chicken paella

This easy recipe takes only 45 minutes to prepare. you probably have the ingredients in your pantry right now, so go ahead and try it. I used a combination of Portuguese Chouriço Sausage and Italian sausage in this photo, but you can use any or both sausages if you prefer.

Choppedchouricatiamariasblog

Ingredients:

8 boneless and skinless chicken thighs

1/2 to 1 pound Chouriço (slicked) or cooked Italian sausage (sliced) or mix both

2 cups uncooked long grain rice

4 cups chicken broth – or 4 cups water and 2 Knor chicken bouillon cubes

1 small onion (finely chopped)

2 cloves garlic (finely chopped)

1/2 red bell pepper (chopped)

8 oz frozen petite peas

3 tablespoons olive oil

1/4 cup white wine

1 bay leaf

1 tablespoon salt

1 teaspoon paprika

1/2 teaspoon black pepper

Parsley for garnish

Preparation:

Season the chicken with salt, pepper and paprika and let marinade for 1 hour or longer. *You can don’t have to marinade it if you don’t have the time.

In a large skillet, saute the onion, bell pepper and garlic in the olive oil for a few minutes. Add the bay leaf, and seasoned chicken and brown on both sides. Add the sausages and stir together with the chicken. Cook for a few minutes.

Add 1 cup of broth, sausages and the wine, cover and let cook for about 15 minutes stirring once in a while. Add the remaining broth, let come to a boil and add the rice. Let come to a boil and cover. Lower heat to medium and let cook for about 15 minutes stirring once in a while. Add the peas, stir and let cook for 5 minutes. Remove from heat, stir, taste for seasonings. Let sit until ready to serve. *If you like a more well done rice, let cook longer.

 

 

 

chicken / Main Dish / Photo Gallery / Recipes

Chicken Douro – Galinha a Douro

DSC06678 Nothing gets me more mad than to see a recipe with 30 ingredients that I have to go hunting for at the grocery store. It turns me off and I won’t even attempt to cook it! As you know by now, I make Portuguese recipes that are easy to prepare for the every day home cook. I try to make each recipe enjoyable and made with basic every day recipes that we have in our kitchen.

This chicken dish is so easy and simple to make in only 20 to 30 minutes. Once you try it, you’ll add it to your favorite recipe collection. It pairs wonderful with my Portuguese rice recipe. Serve it with Portuguese red wine of course! Enjoy.

Ingredients:

4 boneless chicken breasts

8 oz crimini mushrooms (sliced)

1/4 cup flour

1/2 cup Vinho do Porto (Port wine)

3 tablespoons butter

3 tablespoons olive oil

1/2 cup chicken broth

1 tablespoon salt

1 teaspoon garlic powder

1 teaspoon paprika

1/4 teaspoon black pepper

flour for dredging (about 1/2 cup)

2 tablespoon parsley (finely chopped)

DSC06677

Preparation:

Slice chicken breasts in half. Place each half between plastic wrap and pound with a meat mallet to 1/4 inch thickness. Note: If you have thicker chicken breasts slice them into thirds.

Season chicken and dredge in flour. Set aside for a few minutes.

Saute mushrooms in skillet with 1 tablespoon of butter until tender but not over cooked and set aside.

Place 1 tablespoon butter and 1 tablespoon oil in medium skillet and heat to medium high. When oil is hot add 4 breasts and cook for about 3 to 4 minutes on each side until golden brown. Remove from pan.  Add the remaining butter and oil and cook remaining 4 breasts. Remove from pan and set aside. You may need to add more oil or butter as needed.

De glaze same cooking skillet with Port wine and chicken broth and cook for few minutes until wine reduces by a third.  Add the cooked chicken and mushrooms into wine sauce. Cook for a few minutes on low heat until the flavors incorporate and the sauce thickens. Leave in pan on warm until ready to serve. Top with parsley before serving. Serve with Portuguese red wine of course.

 

Serve with Portuguese rice link here.

Baby Pea White Rice

DSC06679Recipe found in my SECOND TASTE PORTUGAL MORE EASY RECIPES COOKBOOK. ORDER ON AMAZON BELOW


chicken / Main Dish / Photo Gallery / Recipes / rice

Lisbon Lemon Chicken – Galinha com Limão a Lisboa

DSC06670 One bite of this chicken and you’ll taste the tangy lemony mouthwatering flavor. It’s simple to prepare and decadent enough to serve for your guests.

It’s different than the standard lemon chicken recipes because I add smoky paprika and a kick of garlic flavor. Using Portuguese Vinho Verde also gives a kick!

Ingredients:

6 boneless chicken breasts

2 – 4 tablespoons of olive oil

1 – 2 tablespoon of butter or margarine

1/4 cup of flour

juice from 1 fresh lemon

lemon zest from 1 lemon

1 tbsp Taste Portugal Seasoning or

(2 teaspoons salt, 1 teaspoon black pepper  2 teaspoons paprika, 2 teaspoons garlic powder)

1/2 cup of Portuguese Vinho Verde wine

1/2 cup of chicken broth

1 teaspoon dried oregano

Parsley for garnish

Preparation:

Cut the chicken breasts in half or into thirds if very thick. Place between 2 pieces of saran wrap and pound to about 1/4 inch thick. This will tenderize the chicken and make it very moist after cooking. Season spices and let marinate for a few minutes. Coat lightly with the flour in a bowl and set aside while you heat the cooking pan.

Heat 1/2 of olive oil and butter on high heat in a large saute pan. Reduce heat to medium and cook the chicken in batches for about 3 minutes or longer on each side until they turn golden brown, remove them from the pan and set aside. You may need to add more butter and oil if you find it evaporates.

De-glaze the frying pan with wine, lemon juice and chicken broth and let cook for about 1 minute until the alcohol evaporates.

Return the chicken to the pan and let it cook in the lemon sauce for another 3 – 4 minutes on medium heat to incorporate the lemon and wine flavor.

Turn heat to low, add oregano and the lemon zest and cook for about 1 minute. The sauce will thicken as it cooks. If you find the sauce too thick add a little more chicken broth.

Top with lemon slices and parsley for garnish. Serve with Portuguese rice with peas.

DSC06671

chicken / Main Dish / Photo Gallery / Recipes

Gallo Spicy Oven Fried Chicken

DSC06408 Gallo Spicy Oven Fried Chicken

I never make fried chicken because I try to avoid the grease in my diet, so I bake it in the oven instead. This chicken is oven baked with crunchy panko bread crumbs creating a moist chicken on the inside. I make a hot spicy sauce with Portuguese hot sauce to drizzle on top for great flavor and kick! Of course it’s optional to use the sauce. I usually top half of the chicken and leave the other half plain.


DSC06409
Ingredients:

10-12 pieces of uncooked chicken preferably thighs and legs

1 tablespoon salt

1 teaspoon pepper

2 teaspoons paprika

2 tablespoons piri piri or hot sauce

1 teaspoon garlic powder

1 cup milk

1 teaspoon vinegar

Bread coating:

1 and 1/2 cups plain panko bread crumbs

1/2 cup regular bread crumbs

1/4 cup flour

1 teaspoon salt

1 teaspoon paprika

1 teaspoon garlic powder

Hot Sauce:

1/4 cup hot sauce ( Portuguese brand or Tabasco)

1/4 cup vegetable oil

2 tablespoons brown sugar

2 teaspoons paprika

1 teaspoon garlic powder

Preparation:

Mix the milk, vinegar, salt, pepper, piri piri or hot sauce and garlic powder in a large bowl. Add the chicken and coat with the milk mix. Let sit for at least 3 hours or over night in the refrigerator.

Let chicken sit 30 minutes before coating.

Preheat oven to 375 degrees F. Coat a baking sheet with a heavy layer of cooking spray.

Place the coating mix in a plastic bag and shake well. Drain chicken of any milk or pat dry and then place 3 pieces at a time in the plastic bag. Layer evenly on baking sheet. Top with any leftover coating mix if you want an extra crispy layer on chicken. Spray top of chicken with a coating of cooking spray.

Cook for about 40 to 45 minutes until crispy. Note, that ovens vary so check chicken after 30 minutes to adjust time.

While the chicken cooks, make the hot sauce by placing all the ingredients in a small pan and cook for a few minutes. Taste the sauce and add more hot sauce if desired. Brush chicken with the sauce and serve or, if desired; place the chicken back into oven and broil for a few minutes to achieve a sticky crust.

 Enjoy!

 

 

 

 

 

 

chicken / Main Dish / Photo Gallery / Recipes

Portuguese Roast Chicken – Frango Assado a Portuguesa

roast-chickenPure Portuguese comfort food!   Look at that color!

Bring a taste of Portugal into kitchen table with one of the most popular dishes in Portuguese cooking. It will bring back sweet memories of your Avo’s, mae’s or pai’s home cooking.

The secret to getting this dark crispy look in your baked is to cook it at a higher 400 degrees F. for about 1-2 hours depending on the size of your chicken.

I love a crispy skin and a well done chicken that’s why I get this dark crispy look. Use a meat thermometer if you’re not sure on cooking time. Chicken should reach at least 190 degrees when done. The onions and carrots will also get a beautiful color and delicious caramelized taste!  Be sure to double the recipe and you’ll have leftovers for the next day.

Ingredients:

1 or 2 (3-4 pound) roasting chickens

2 to 3 tbsp TASTE PORTUGAL SEASONING per chicken (use regular or spicy seasoning for piri piri style)

2 tbsp olive oil

2 tbsp white wine

1 large onion (chopped)

1 pound chopped carrots or baby carrots (optional)

Preparation:

Wash chicken and pat dry. Make a rub with seasoning, oil and winem Let sit overnight in the refrigerator or at least 1-2 hours to marinate.

Portuguese Dry Rub

When ready to cook, remove chicken from the refrigerator and let sit for about 15 minutes to reach room temperature. Preheat oven to 400 degrees F.

Grease a large roasting pan with olive oil and add the chopped onions and carrots. Place the chicken on top of the vegetables. Cook for 2 hours until the chicken is crispy and golden brown. Half hour into cooking, shake pan and stir the vegetables.