Category: Main Dish

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Portuguese Style Roast Chicken With Potatoes

The all time favorite; “Portuguese Roasted Chicken” is simple to prepare and comes out perfect every time.

Every Portuguese home cook can make this chicken practically with their eyes closed and each family has their own recipe.

In fact many of you will probably say, why post such an easy recipe when anyone can do it!

Through the years I’ve had many of my non Portuguese friends request the recipe for Roasted Chicken and Potatoes served at Portuguese weddings.

They claim to have tried to replicate many times it but never achieved the same flavor.

I believe the reason is because they didn’t use good olive oil, and they didn’t coat the chicken with enough paprika which gives it the unique smokey flavor.

Most of the time when I make the chicken I cook  Portuguese Style Roasted Potatoes *(recipe below) and Classic Portuguese Rice for a perfect combination to serve your family on a special Sunday afternoon.

But this is optional. You can make the chicken without the potatoes.

My husband on the other hand is not a chicken fan, but he loves the chicken flavored potatoes.

He always says to me; “honey you have to make chicken and potatoes all the time, but through out the chicken after your done cooking”!

This leaves me speechless!

Enjoy!

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Ingredients:

1 Roasting Chicken

2 tsp salt

1 tsp pepper

2 tsp garlic powder

2 tsp Paprika

1 small onion (Quartered)

1 small celery ( Chopped)

1/2 lemon

2 tbsp Olive Oil

1 tbsp butter or margarine

1 sprig fresh parsley

1/2 cup of white wine

Cook chicken at 400 degrees – cook for 1 – 1/2 hours for a small 3 pound chicken or 2 hours for a large 4-5 lb oven Roaster.

I like my chicken well done so I let it cook until the thigh bone separates from the chicken.

Roasted Potatoes & Carrots

*Skip this part if you don’t want to cook potatoes along with the chicken.

Potato Ingredients:

2 lbs potatoes (either Russet, Sweet Potatoes or Yams) cut into 2 inch pieces

2 large carrots peeled and cut into chunks  (optional)

1 tsp salt

1 tsp garlic powder

1/2 tsp pepper

1 tsp Paprika

1/4 stick of melted margarine or butter

1/ 4 cup of olive oil

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Instructions:

Wash the Chicken and place in roasting pan. Mix the seasonings together in a small bowl. Rub the chicken with olive oil and margarine.

Coat with the seasonings. Insert, onion, celery and parsley into cavity. Pour the wine into the cavity.

Squeeze the juice from the lemon over the top of the chicken and place the lemon into the cavity.

*Leave chicken marinating for at least 2 hours in fridge if you have time, but it’s OK to cook it right away too!

When ready to cook, place the chicken in a large roasting pan with the seasoned potatoes along the sides.

Cook at 400 degrees for (1 -1/2) – to 2 hours depending on size of your chicken.

Shake the pan every 15 minutes to stir potatoes.

Even though your timer on the chicken may pop up, let the chicken cook longer until it’s crispy and golden colored on the outside!

I like a well done, crispy chicken. Test if it’s cooked by cutting into the thigh. The thigh should be easy to cut away and the juice should be clear.

 

 

 

Cook Books / Holiday Recipes / Main Dish / Photo Gallery / Recipes

Alcatra – Portuguese Pot Roast

Most often at the Portuguese Festa, or Holy Ghost Festival as some call it. The story goes like this:
Read more at http://www.farmgirlgourmet.com/2012/03/alcatra-portuguese-pot-roast-in-slow.html#bu0ukcesDDt7UDH0.99

I’ve had many requests for the Alcatra recipe recently but I waited until the weather got a little cooler to share it with you.

Alcatra is a pot roast very popular in the Azorean Island of Terceira in Portugal. It is mostly made during the Holy Ghost Festivals which are celebrated at all the other Azorean Islands, as well as in many Azorean immigrant communities in the United States and in other countries with an Azorean – Portuguese immigrant community. Here’s a list of Holy Ghost and other Festas.

You can learn more about the gastronomy of the Azores here or read this book: Sopas: A brief History of Portuguese Islanders, the Cape Cod Town of Falmouth, and the Feast of the Holy Ghost (2012) Lewis A. White.

This following recipe for Alcatra is from the cook book;

Portuguese Home Style Cooking by Author Ana Patuleia Ortins

Thank you Ana!

Alcatra – Beef Rump

“The Azorean Portuguese from the Island of Terceira are famous for this unique dish, Simply seasoned with allspice, pepper, salt and bay leaf, it is traditionally served on the Feast of the Holy Ghost, but can be served on other occasions as well. Cooked in red wine, the meat takes on a deep mahogany color.

Other Azorean Islands have versions of this popular meal. Some cooks use white wine for a lighter color. Served with rice as a separate coarse after the Soup of the Holy Ghost. (see page 40 of cook book), or is prepared in a clay pot.

The traditional pot is somewhat like an inverted lamp shade in shape. Similar deep, unglazed clay bakers may be found at kitchen specialty shops (or see resource guide at the end of the book). New -clay pots must be seasoned. Unglazed clay pots must be soaked before each use and placed in a cold oven to prevent cracking.”

Ingredients:

1 – Pre soaked unglazed 4 quart red clay pot or 4 quart dutch oven or casserole pan *soaking instructions below*

1   Stick of soft butter

3  Large onion, thinly sliced

½  Pound slab bacon cut into 1 inch pieces

6   Cloves garlic

2   Bay leaves

1    5 Pound rump or chuck roast, bone in, cut into 4 inch pieces

1   Pound shin bone (if using rump roast)

½  tsp whole allspice (Jamaican is best)

½  tsp black peppercorns

1   tsp coarse salt

4   tbsp firm butter, cut into pieces

1   cup water

4-6 Cups medium bodied red or white wine

Instructions:

1.  Generously grease the interior of the pot with the soft butter

2.  Place half of the onions in the bottom of the pot followed by half of the bacon, garlic and 1 bay leaf. Add the meat, including the bone from the roast or shin bone. Followed by the second bay leaf, the garlic and remaining bacon. End with the remaining onions. Scatter the allspice and Peppercorns over top along with the salt. Dot the top with pieces of the cold butter.

3.   Mix the water with 1 cup of the wine, pour over the ingredients followed by enough additional wine to cover everything by 1 inch.

4.   Place the pot in a cold oven. Set the temperature to 400 degrees F. When the liquid begins o boil, reduce the temperature to 300 degrees, cover the pot with foil and cook, without turning the ingredients until tender –  about 3-31/20 hours more.

5.  Turn off the heat. Uncover the pot and remove some of the broth for cooking the rice. Leave the uncovered pot in the oven just until the oven heat has dissipated.

The top will brown a little. Serve meat with rice cooked in the broth.

Soaking & Seasoning Pot – Notes:

Lucia Costa, who learned to prepare this dish as a young girl in Terceira, says long slow cooking is necessary to cook this dish.

A new unglazed clay pot needs to be seasoned to avoid passing an earthy flavor to food.

To season; fill the pot with water and add several cabbage or collard leaves and and some onion peelings.

Then place the pot on a flame diffuser over medium heat. Bring to a boil then reduce to a simmer. Simmer for about 2 hours and then drain.

When you want to cook in the pot, immerse it in water and soak for 24 hours. Then proceed with the recipe by generously greasing the interior with butter.”(Portuguese Home Style Cooking by  Ana Patuleia Ortins)

Alcatra Photo credit: http://www.visitazores.com/en/the-azores/the-9-islands/the-archipelago/food-and-drinks

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Garlicky Piri Piri Shrimp and Pasta

 

Shrimp is loaded with protein, low in calories and only takes 5 minutes to cook!

This easy recipe takes less than 30 minutes to prepare but tastes like a high end bistro dish. I recommend that you keep a few 1 pound bags of frozen uncooked shrimp for quick meals like this one.

I make this recipe every few weeks and my family never gets tired of it!

Serve this dish with my Foccacia Bread for more Garlicky goodness!

 

Ingredients:

Shrimp Marinade

1 lb Shrimp

1/4 tsp salt

1/4 tsp paprika

1/4 tsp Garlic powder

1/4 tsp Chili powder

1/2 tsp Piri Piri or Tabasco Sauce

Dash of Vinho Verde or White wine

 

Pasta  Ingredients

1/2 package of Capellini Pasta *Or any you prefer

1/2 tsp salt

3 tbsp olive oil

3 large cloves garlic finely minced

1 tbsp butter or margarine

1 cup of frozen or fresh petite baby peas

1 squirt of lemon juice

2 tsp finely chopped parsley

Pecorino Cheese *optional

Fresh cracked pepper

Instructions:

Place all ingredients for the Shrimp Marinade in a small bowl and let marinate for 5 minutes. * Do not let the shrimp sit too long in the marinate.

Cook pasta in 1/2 tsp of salt and drain. Grill the shrimp on the grill or in a skillet for about 5 minutes or until pink. Set aside.

Place the olive oil, butter, and garlic in a skillet and cook on medium heat until garlic is translucent.

Add the pasta and peas and toss gently. Cook for about 5 minutes on low heat until pasta has absorbed the garlic and oil, and is hot.

Stir in the shrimp. When ready to serve, add parsley and the lemon juice. Top with cracked pepper and Pecorino to taste.

Enjoy!

Garlic, Olive Oil & Rosemary (Alecrim) Foccacia Bread

 

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Piri Piri Beef Kabob – Espetada de Bife

Beef kabob 

Tired of the same old barbeque? Try Beef Kabobs. They’re easy to prepare and take only minutes to cook.

The Piri Piri adds a “kick” to the savory – sweet onion, and red pepper.

You may substitute the beef with chicken, pork loin, or grilling vegetables for a variation.

Serve over Portuguese Rice.

Piri Piri Beef Kabob – Serves 4-6

Ingredients:

2  lbs of sirloin or beef tenderloin (approximately 6-8 oz per person)

1 large onion

1 large red or green pepper

1 tsp salt

1 tsp pepper

2 cloves crushed garlic

1 tsp paprika

1 – 2 tsp Piri Piri or Tabasco Sauce

2 tbsp Olive oil

Butter or margarine

Preparation:

Soak the wooden skewers in water for 1/2 hour. Cut the steak into 2 inch cubes. Slice onions and peppers into 2×2 cubes. Place the steak and vegetables onto a large tray and season with the salt, pepper, garlic, 1 tbsp olive oil and piri piri sauce.

Make the kabob by skewering the steak and vegetable in alternate rotation. Cover and let marinate for 1-2 hours in refrigerator.

When ready to cook, take the kabobs out of the refrigerator and let them sit at room temperature for 10 – 15 minutes.

Brush with the remaining olive oil.

Preheat the grill to medium-high heat. Cook kabobs 2 to 3 minutes per side. Approximate 8-10 minutes total. *Do not over cook.
Remove from the heat onto a warm tray. Brush with butter, and cover with aluminum foil. Let rest for 2 to 3 minutes prior to serving.
Enjoy!

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Crustless Spinach and Broccoli Quiche

Spinach and brocolli quiche

Crust-less Spinach and Broccoli quiche is an amazing savory dish. This is my go to dish for meatless hearty lunch, but I also prepare it as a side dish.

Did you know that 2 cups of Spinach has only 20 calories and 2 cups of Broccoli has 60?

 

Ingredients:

1 pound package frozen broccoli spears or (1 bunch fresh)

4 cups fresh Baby Spinach (approximate)

1/2 small onion (finely minced)

6 eggs

1 cup whole milk

1 cup shredded cheese

1 tablespoon melted butter or margarine

1/2 teaspoon salt

crushed black pepper

Preparation:

Pre heat oven to 350 degrees F.

Steam or cook broccoli in a small amount of water until tender. Drain, chop into small pieces and place in a bowl. Cook spinach in a skillet with butter and cook until slightly wilted. Drain any moister and add to the broccoli. Let mixture cool.

Beat eggs with milk, salt and pepper. Add to the broccoli mix and mix well.

Grease a deep dish souffle pan or baking dish with margarine or cooking spray. Add broccoli mix evenly submerging the mix into eggs. Top with the cheese.

Bake at 350 for 25-30 minutes until a tooth pick comes out clean.

Let sit for 5-10 minutes before serving. Enjoy!

 

 

 

 

 

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Arroz de Camarao – Portuguese Shrimp and Rice

I love shrimp! This is one of my favorites! It’s is a perfect dish because of it’s versatility. It’s easy to prepare for a quick diner and good enough to serve for your guests for a special occasion. Enjoy!

 

Serves 6-10

Ingredients:

1 small chopped onion

3 tbsp olive oil

3 tablespoons red bell pepper (finely minced) optional

2 cups long grain rice *preferably Uncle Bens or Carolina brand 

3to4 cups boiling water (3 if you like a dryer rice)

1 chicken bouillon cube

2 to 3  teaspoons salt

1 cup frozen sweet peas (this is optional)

1 to 2 pounds medium raw, peeled and deveined shrimp

1 teaspoon paprika

1/2 cup white wine or vinho verde

pinch of salt

Preparation:

In a heavy medium pan, saute 1/2 of the onion (and red peppers) in 2 tbsp of the olive oil until translucent on med high heat for 2 minutes. Add the rice and paprika and stir fry it for about 1 minute to coat with the olive oil.

Slowly add the boiling water.

When the rice comes to a boil, cover and reduce heat to medium. Cook for 15 minutes stirring only once or twice. * I like a firm rice so I only cook it for 15 minutes and then take it off the heat. Cook longer if you prefer. Leave the rice covered to keep it warm until you add the shrimp.(*instructions below)

Shrimp Preparation:

* I like to cook my shrimp separate since I think sauteing it with the seasonings and wine gives it more flavor.  

In a small skillet on high, saute the remaining onion in 1 tbsp olive oil until translucent. Add the shrimp and cook for about 1 minute or until the shrimp turns golden. Add the paprika. pinch of salt and wine, and let cook for a few minutes longer until pink. 

*Optional: At this point stir in the frozen peas and cook for a few minutes.  Cover and set aside until the rice is done.

Add the shrimp to the rice, stir gently. Sprinkle on some fresh minced parsley for presentation. Enjoy!

 

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Portuguese Style Fish Fillets – Filets de Peixe

Portugal is a seafaring nation with a well-developed fishing industry. It has Europe’s highest fish consumption per capita and is among the top four in the world.

Nazaré; Portugal’s Most Picturesque and Famous Fishing Village, is blessed with a beautiful sandy beach, a deep-seated culture and a picturesque old town. It’s perfect for those seeking a quiet vacation in a delightfully authentic fishing town.

Nazaré, is named after a statue of the Virgin Mary which was brought from Nazareth by a monk in the 4th century.

Photo: (http://www.aguide2portugal.com/blog/nazare-portugals-most-picturesque-fishing-village/)

The town of Nazare is also famous for it’s beaches and the most spectacularly big waves.

The world’s biggest wave was surfed this year in Nazare by Garrett McNamarra. Watch this amazing video!

 

Now that I’ve shared a little bit of Portugal’s geography lesson with you. Let’s start cooking!

Filets de Peixe

Ingredients:

2 lbs fish fillets – (preferably cod but you can use any flaky white fish)

2 eggs

1 tbsp water

flour

salt & pepper

garlic powder (optional)

1 lemon

Oil for frying (preferably corn or vegetable – about 1 and 1/2 cup)

1 tbsp olive oil

Garnish: Lemon wedges, olives, sauteed onion

Instructions:

Start this step when you are ready to fry the fish. Cut the fillets into serving size portions that are approximately 1/2 inch thick. Season with the salt, pepper and garlic to your taste.

Squeeze the juice from half of the lemon on top of the fish and set aside for about 5 minutes. (Do not let the lemon sit longer because the acid will begin cooking the fish and it will disintegrate.)

Beat the eggs with the water in a medium bowl and set aside.

Place the flour in a bowl large enough to be able to coat the fish evenly.

Place enough oil in a heavy frying pan to reach 1/2 inches deep. Add the olive oil. Turn the heat on med-high.

(Meanwhile be sure you are ready to begin cooking the fish, if not turn off the burner.)

Using one dry and one wet hand method, coat the fish with the egg, shaking excess egg off back into the bowl.

Coat the egg soaked fish in flour with the dry hand, pat to shake off excess flour and place on a try.

*Test the oil by placing one tip of the fillet into the oil. The fish should sizzle but the oil should not be smoky.

Place about 4-6 pieces of fish onto the hot oil and cook for about 4 minutes on each side until golden brown.

Adjust the heat as you notice it gets too hot. Add more oil as needed to complete the frying process.

Place the fish on brown paper lunch bags or paper towels to absorb any grease.

Serve with Portuguese rice and garnish with lemon wedges olives and onions (optional)

Holiday Recipes / Main Dish / Photo Gallery / Recipes

Frango Churrasco – Portuguese Chicken on a Brick

Portuguese “Frango Churrasco” – Barbequed Chicken, is one of the most popular dishes for summer cookouts.

There are many different recipes for this dish from using basic salt and pepper to adding oregano and rosemary.

My recipe, combines the classic Portuguese style spices, with an American twist of using a “Brick” to cook the chicken.

The chicken will cook quicker because it literally cooks on both sides with the heat from the hot brick cooking the top of the chicken and the hot grill cooks it on the bottom. You’ll notice you’ll get a great golden sear on the skin from the pressure of the brick as the chicken cooks slowly.

Ingredients:

2 small fryer chickens (3 to 4 lbs each)

4 cloves garlic crushed

2 tbsp salt

1 tbsp paprika

1/2 cup white wine

Juice of 1/2 lemon

2 tbsp Piri Piri or Tabasco sauce (Add more to taste)

2 tbsp olive oil

Cooking Marinade to brush on chicken:

2 tbsp butter or margarine

1/2 cup white wine

Leftover marinade

You will also need:

2 bricks wrapped in foil or a large heavy cast iron skillet

Preparation:

Butterfly the chicken by cutting down the back bone. Mix all the ingredients to form a marinate in a small bowl and reserve 2 tablespoons.

Coat the chicken with the marinate. Place in a shallow pan or plastic bag and store in the refrigerator.

Let it marinate for at least 2 hours or best, if left overnight.

Wrap 2 bricks with foil and place on the hot grill to heat up.

Grill should be hot then lowered to medium.

* Bricks will be hot – Use oven proof gloves.

When ready to cook, remove chickens from pan or the plastic bag.

Place the chickens skin side up on the grill and place one brick on top of each one. If you don’t have a brick use a heavy iron skillet. Close the grill and let chicken cook for 10 minutes.

In a small saucepan, mix reserved marinade with the butter and 1/2 cup of wine. Place saucepan on top of the grill and cook to evaporate the wine or heat up for a few minutes on your stove top until boiling point.

After 10 minutes check the chicken and turn over, skin side down.

Place the brick back on top of the chicken, close the grill and let cook for 5 minutes.

Begin Coating the chicken with the leftover marinade to moisten the chicken as it cooks if needed.

Check the chicken every 5 – 8 minutes to be sure it’s not burning. If you see flames, developing simply move the chicken off the flame to a different location on the grill.

After 1/2 hour, the chicken should have a good sear and charred color on it.

Lower the heat if you notice flames burning the chicken. Continue cooking for another 30 – 45 minutes,  or until the legs are fully cooked turning every 10 minutes.

*Note: All grills are different so you may find that you need to cook your chicken for a longer time.

*Cut through the legs and thighs for faster grilling.

You may also finish cooking the chicken in the oven for 10 minutes at 350.

Serve with my Potato Salad or Rice recipe.

Enjoy!

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Bifana a Piri Piri – Spicy Grilled Pork With Caramelized Onions

 

 

Happy Grilling! Here’s another classic Portuguese BBQ recipe for your summer cook outs! Enjoy! Tia Maria

 

Bifana a Piri Piri Recipe:

Ingredients:


2 lbs Boneless pork loin

1 tsp Salt

1 tsp Garlic powder

1 tsp Paprika

1/2 tsp pepper

1 – 2 tbsp Piri Piri sauce (adjust to your taste preference)

 

Instructions:
Slice the pork loin into 1/2 inch slices. Place the slices between plastic wrap and pound with a meat mallet until the bifana is 1/4 inch thick.

Season with the listed ingredients. Let marinate for at least 1/2 hour before cooking.

Cook on grill or in saute pan for about 3-4 minutes per side or until fully cooked.

Top with Caramelized onions (recipe below).


Caramelized Onion Ingredients:

2 medium onions

3 tbsp Olive Oil

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

2 tbsp white wine

Instructions:

Cook the onions with olive oil until translucent. Add the remaining ingredients and cook until the onions reach a golden color and set aside.

When you’re ready to serve them, just heat them up for a few minutes and top your meats.

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Grilled Sausage with Roasted Red Peppers and Onions

I make this often with pasta, and roasted potatoes. I make a double batch for the week since they make great subs, hoagies, grinders or what ever you call them in your area! lol

Ingredients:

2 lbs uncooked Hot or Sweet Sausage

*You can also use Chourica but skip the pre-cooking

1/2 cup red wine

1/2 cup water

Peppers and Onions:

2 large onions (sliced)

1 Jar of Roasted Red peppers (drained and sliced)

1 tablespoon olive oil

4 cloves garlic

1/4 tsp salt

1/2 tsp pepper

1 tablespoon white wine

Instructions:

Rinse sausages and place in a large skillet on medium heat. Add the wine and water, and let boil for about 10 minutes. Pierce and turn them as they cook. Lower heat as needed and let them brown on all sides for another 10 minutes or until cooked.(slice through one to test)

Remove the sausages from the skillet, add the olive oil and cook the onions and garlic until translucent. Add the wine and let cook a few minutes. Add the peppers to heat through. Season with the salt and pepper.

Add the sausages back into the skillet to heat through and serve.