Tagged: Chicken

chicken / Main Dish / Photo Gallery

CHICKEN PARMESAN

Easy Chicken Parmesan recipe. This is so easy that you’ll make it every weekend

RECIPE:

2 lbs chicken breast sliced thin

1 cup flavored bread crumbs

1/4 flour

2 beaten eggs

1/2 cup crated Parmesan cheese

1 tbsp Taste Portugal Seasoning

1/2 tsp Taste Portugal Seasoning

2 cups mozzarella cheese

1/4 to 1/2 cup oil for frying

1 jar marinara sauce

INSTRUCTIONS:

Season chicken with 1 tbsp of seasoning in a bowl. Add the eggs and blend well. Meanwhile mix bread crumbs, 1/2 of Parmesan cheese. flour and 1/2 tsp seasoning in a plastic bag or bowl.

Dredge chicken in bread crumbs. Fry in hot oil until golden and put on paper towels to absorb grease.

Prepare oven proof pan with a layer of sauce. Add chicken, cheese and a small layer of sauce. Top with remaining cheeses.

Bake at 350 f. For about 30 minutes.

Recipes

SPICY PIRI PIRI CHICKEN DRUMSTICKS

Let’s make delicious SPICY PIRI PIRI CHICKEN DRUMSTICKS

12 to 14 drumsticks
2 tbsp TASTE PORTUGAL SEASONING
2 tbsp olive oil
2 tbsp white wine
Marinate chicken 2 hours or overnight in fridge.
Lay out on a foil lined sheet pan coated with cooking spray. Top with more cooking spray.
Bake at 375 f. Fir about 50 min. until crispy.

chicken / Main Dish

PORTUGUESE STYLE OVEN FRIED CHICKEN

ORDER ON AMAZON: CLICK ON PICTURES

My Oven Fried Chicken 🍗 is savory, easy, and delicious! You’ll never fry chicken again. Trust me. 😋
Chicken Prep;
10 pieces of chicken
2 tbsp Taste Portugal Seasoning
2 beaten eggs
1 tbsp water

Bread Coating
1 cup bread crumbs
1 cup panko
1/4 cup flour
1 tbsp Taste Portugal Seasoning

Cooking spray
Sheet Pan
Foil

Beat eggs with water. Place chicken, seasoning, and eggs into a large plastic bag and let marinate for a few hours.
Mix coating ingredients in a large plastic bag. Coat chicken 3 at a time by shaking bag.
Line sheet pan with foil, then coat with spray.
Place chicken evenly on the pan. Coat heavily with cooking spray.
Bake at 375 f. for 1 hour or longer until browned. Turn over chicken to crisp both sides.

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Recipes / soup

Chicken & Orzo Pasta Soup

Your family will love this Chicken Orzo Soup because it’s so simple to make and delicious. I make this soup every time my family has a cold or feeling under the weather. I always have the basic staples for chicken soup on hand so I can make it anytime. My kids loved this soup when they were in school and love it now too. Double the recipe and enjoy this soup all week. Sometimes I add a few red pepper flakes for a spicy kick. It will clear up your sinuses. Trust me.

Ingredients:

6 to 8 cups water (or half chicken broth and half water)

1 chicken leg quarter or breast

1 cup orzo pasta or (any small pasta)

1/2 small onion (diced)

1 garlic clove (diced)

1 or 2 large carrots (sliced)

1 or 2 stalks celery (diced)

2 chicken boullion cubes

2 tsp salt

1/2 tsp pepper

parsley and red pepper flakes for garnish

Preparation:

Bring water or broth to a boil in a large pan. Add the chicken, onion, garlic, celery, salt, and bouillon cubes. Let come back to a boil, cover and let cook for 45 minutes on medium heat.

After the 45 minutes remover the chicken from pan. When cool,  remove the meat from the bone and chop into small pieces.

Add the chicken back into the soup along with the orzo pasta, and black pepper. Cook on medium uncovered for about 10 minutes or until paste is aldente.

If you want a thinner soup, add more water and let it come to a boil. Taste and add seasonings to your taste.

Serve with parsley flakes and red pepper for spicy kick if desired.

SOUP TO GO – TO GIVE TO YOUR FAMILY AND FRIENDS IS EASY USING ALUMINUM TRAYS.

Appetizers / Chouico / Main Dish / portuguese products / Recipes

3 Meal Muffin – Bolos Levedos – Portuguese Muffins

Here are five delicious sandwiches made with my favorite 3 Meal Muffins/Portuguese muffins/Bolos Levedos!

Visit their website at 3mealmuffin.com to order and to find out where you can find them at your local store.

Chicken Mozambique, Bacon Burger with Egg and Cheese, Avacado Toast with Bacon and Egg, Chourico and Egg omelet with Cheese and a Goat Cheese, Fig Jam and Walnut Panini! They’re all delicious any time of day!

Watch the video below for how to make them!

Chicken Mozambique Sandwich

Chourico and Egg with Cheese

Avacado with Bacon and Egg Toast

Bacon Cheeseburger with Egg and Cheese

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 / Recipes

Portuguese Frango da Festa – Barbeque Chicken

ORDER SET OF 2 JARS – 1 REGULAR AND 1 SPICY SEASONING VIA PAYPAL – FREE SHIPPING

Cooking Portuguese is easy! Watch my videos for Piri Piri Frango Churrasco and Baked Piri Piri Chicken!

ORDER SET OF SPICES 1 REGULAR AND 1 SPICY ON PAYPAL OR SCAN QR CODE

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Taste Portugal Seasoning


FRANGO CHURRASCO A MODA DA FESTA


ORDER THIS CUSTOM MASTER CHEF/CHURRASQUEIRO APRON HERE
ORDER TASTE PORTUGAL SEASONING HERE
ORDER TASTE PORTUGAL SEASONING HERE

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

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!