Tagged: Chicken

Appetizers / Main Dish / Photo Gallery / Recipes

Augie’s Piri Piri Buffalo Chicken Pizza and Calzone


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My husband Augie loves, Pizza, football and Piri Piri hot sauce! For this year’s Super Bowl, I’m making him his favorite buffalo style pizza.

I use piri piri (Portuguese red pepper sauce) but you can use your favorite hot sauce as a substitute! Go Patriots! patriots helmetdsc05963

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Piri Piri Buffalo Pizza

Ingredients:

1 pound pizza dough

1 tablespoon olive oil

1 teaspoon garlic powder

2 cups cooked cut up chicken

1 cup ricotta or cottage cheese

1/2 cup blue cheese salad dressing

1/4 cup ranch dressing 

1 and 1/2 cups shredded mozzarella cheese

2 tablespoons piri piri sauce or Tabasco sauce

Corn meal for dusting pan

Preparation:

Preheat oven to 425 degrees F. Sprinkle a sheet pan with a heavy dusting of corn meal. Roll out the dough to the length of your sheet pan. Brush the edges and the pizza dough with the olive oil. Mix the dressings and piri piri together in a small bowl. Spread the ricotta cheese mixture evenly over the dough, sprinkle with garlic powder and top with the chicken pieces. Top with the piri piri and dressing sauce.

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Top with cheese and then sprinkle the rest of the piri piri sauce.  You can use a much as you like! The hotter the better!

To make a Calzone, roll up the pizza dough gently pinching all sides. Make a batch of extra piri piri sauce (1 tablespoon piri piri, 1/2 cup blue cheese and 1/4 cup ranch dressing) for dipping.

Cook on center oven rack, for about 15-20 minutes until golden brown.

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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. 

 

 

chicken / Main Dish / Photo Gallery / Recipes

Limonchello Chicken

limonchello chicken

You will love this lemony flavored chicken! The recipe is simple to make and takes very little time to prepare.

I served the chicken with my recipe for Green Bean Rice which pares perfectly with lemony sauce.

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Serves 4-8

Ingredients:

4 boneless chicken breasts (cut in half and pounded to 1/4-1/2 inch thick)

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 cup all purpose flour

1 cup chicken broth (or 1/2 chicken bouillon cube and 1 cup water)

1/4 cup Limonchello liquor

Zest of 1 lemon

Lemon slices

1/2 teaspoon dry oregano

1/4 cup olive oil

1/2 stick margarine or butter

Preparation:

Season the chicken with the salt, pepper and garlic powder. Coat with flour and set aside.

Heat 1/2 of the olive oil and 1/2 of the butter in a saute pan until hot. Cook 1/2 of the chicken in the oil for about 5-8 minutes turning chicken over on each side until golden brown. Set cooked chicken aside. Add the remaining oil and butter and cook the rest of the chicken and set aside.

Deglaze the pan with the chicken broth and limonchello and cook for about 3 minutes on high for the liquor to evaporate.

Place the chicken back into the pan. Add the lemon zest and simmer for about 5 minutes until the sauce thickens. Add the oregano, cover and let sit on low heat until ready to serve. Top with fresh lemon slices and serve.

chicken / Photo Gallery / Recipes / rice

Portuguese Chicken with Rice – Arroz de Galinha

 

This one pot dish for any day of the week has always been a family favorite. It’s often requested and called;  Portuguese Chicken and Rice. I’ve added mushrooms for a variation, but this is optional to your taste. Enjoy!

Ingredients:

8 to 10 pieces of chicken (I used skinless thighs)

2 cups long grain

1 medium onion (finely chopped)

1 large carrot (chopped) optional

1 large ripe tomato (chopped)

2 tablespoons olive oil

2 teaspoons of salt

1 teaspoon pepper

1 teaspoon garlic powder

1/4 teaspoon paprika

1 bay leaf

6 or more cups of boiling water

1 Knorr chicken bouillon cube or 1 cup chicken broth

1 large carrot (chopped) (optional)

1 cup frozen peas (optional)

chopped parsley for garnish

Preparation:

Season the chicken with the spices and let marinade for a few hours or overnight in the refrigerator.

Brown the chicken on both sides in the olive oil in a very large deep skillet. Add the onion bay leaf and tomato, and saute for about 5 minutes.

Add the water, bouillon, cover and let simmer for about 15 minutes.  Add the rice, stir let come to a boil and cover. Let cook for about 15 minutes longer.

Taste the rice for doneness. I like a firm rice, but if you prefer a more well done rice cook longer. Add more boiling water if you find the rice has dried out.

When the rice is cooked, turn off heat and spread the mushrooms over it and cover. The steam will cook the mushrooms so need to keep cooking.

When ready to serve top with chopped parsley or scallions.

 

    chicken / Main Dish / Photo Gallery / Recipes

    Broccoli and Cheese Stuffed Chicken

    You will love these because they are pretty easy to make. I’m glad I made a double batch and froze half. My family loved them!

    Ingredients:

    4 Chicken breasts

    3 cups cooked chopped broccoli

    1 cup shredded cheddar or mozzarella cheese

    Salt

    Pepper

    Garlic powder

    1/2 teaspoon paprika

    2 cups Panko bread crumbs

    2 eggs beaten for dredging

    1/2 cup flour for dredging

    Cooking spray

    Preparation:

    Cut the chicken breasts in half and season with salt, pepper, and garlic powder. One by one place each half between a piece of plastic wrap and pound with a meat mallet until they are 1/4 inch thick.

    Place about 1/4 cup of broccoli in the middle of each piece of chicken and top with a few tablespoons of cheese. Begin rolling the chicken in the plastic wrap tucking in the edges to form a tight roll leaving plastic on. Continue to form each breast and then place on a tray in the refrigerator for about 1/2 hour. This will let the rolls form tighter.

    When ready to cook, preheat oven to 350 degrees F. . Heavily grease a sheet pan with cooking spray. Then set out 3 small bowls.  Mix panko with the paprika in one bowl, then the remaining bowls, one with egg, and one with flour. Unwrap the chicken from plastic and begin dredging. First in flour, then egg, then in the panko. Be sure to heavily coat in the panko.

    Place each breast evenly spread out on pan. Cook for about 20- 30 minutes or until the chicken is golden. Test by cutting into the breast and checking for doneness.

    These can be served with any side such as a salad, rice, vegetable, potato etc.

     

     

     

     

    chicken / Main Dish / Photo Gallery / Recipes

    Chicken Pot Pie

    Fall brings comfort food recipes back into your cooking. I used two kinds of winter squash from my fall  harvest which gave the chicken pie a sweet and savory flavor. This chicken dumpling pot pie is a perfect recipe to make ahead using your leftover roasted or rotisserie chicken and then enjoy it the next day by heating it up in your oven.

    This is one of those dishes that doesn’t have to be exact in the ingredients or measurements.  You can add any of your favorite vegetables in this recipe so go ahead and be creative. It’s also a great way to put some healthy vegetables with fiber into your family’s dinner. This is the way I like to cook. I don’t measure, I just add whatever I have in the pantry or refrigerator! By the way go ahead substitute your leftover turkey from your thanksgiving dinner. I works and it’s delicious too! Enjoy and Happy Fall!

    Ingredients:

    2 cups or more cut up leftover cooked chicken

    2 stalks celery (finely chopped)

    1 small onion (finely minced)

    2 small carrots (cut into small pieces)

    1 tablespoon olive oil

    1 tablespoon butter or margarine

    2 cooked potatoes (cut into 1 inch cubes)

    2 cups cooked butternut or any winter squash (cut into cubes)

    3 or more  cups chicken broth (depending on how thick you want gravy)

    1/2  cup of milk or cream

    2 teaspoons chopped parsley

    dash of nutmeg

    Salt to taste

    Pepper to taste

    Dumplings:
    2 cups of Bisquick or any biscuit mix
    2/3 cup of milk

    Preparation:

    Place the onions, celery and carrots in a large oven proof skillet and saute in the olive oil and butter until tender. Add the rest of the ingredients except the parsley and cream. Let come to a simmering boil and cook for about 10 minutes on low. Add the cream and let cook for 4 minutes to thicken a little. Taste the gravy for seasonings and add salt and pepper if desired. Don’t worry if you find the gravy a little watery at first because the dumplings will thicken it as they cook in the pan. Add the parsley and reduce heat to low while you make the dumplings.

    Meanwhile:

    Preheat oven to 400 degrees F.

    Prepare Dumplings:

    Mix the Bisquick with milk to form a thick dough.  Drop the dough with a tablespoon carefully and evenly into the simmering chicken and vegetables. Cook for about 5 minutes on low heat.

    Transfer the skillet to the preheated oven and cook for about 15-20 minutes or until the dumplings are light golden brown on top and fully cooked. Please note: Every oven cooks differently so you the pie may take less time or longer to cook. Lift up one of the dumplings and look underneath to see if they are cooked through.

     

    chicken / Main Dish / Photo Gallery / Recipes

    Asian Chicken and Broccoli

    Why get take out when you can cure your Asian cravings at home with this easy recipe for chicken and broccoli. All you need is one big stir fry pan which makes clean up even easier. Serve this with Jasmine rice recipe, or linguini pasta.

    My tip:  When ordering take out Chinese, I always ask for chop sticks and extra soy sauce and sweet sauce and of course the fortune cookies, which I save to create this dish at home. My family loves using the chop sticks and it feels like real take out!

    Here’s a fortune cookie sayings archive to share with your family! 🙂

    My favorite is: A smile is a passport into the hearts of the others!


     

    Serves 4-6

    Ingredients:

    3 large boneless chicken breasts (cut into thin 2 inches pieces)

    3 cups of broccoli florets

    2 small carrots (cut into thin 2 slices)

    1 tablespoon of corn starch

    sesame seeds for garnish (optional)

    peanuts or cashews for garnish (optional)

    3 – 4 tablespoons of vegetable or canola oil

    Sweet Sauce for seasoning

    Soy sauce for seasoning

     

    Sauce:

    1 scallion (sliced)

    2 cloves of garlic (finely chopped)

    2 teaspoons of fresh ginger (finely chopped)

    1/2 cup of soy sauce

    1 cup of chicken broth

    1 tablespoon of brown sugar

    1 tablespoon of orange juice

    1/4 teaspoon of crushed red pepper flakes

    pinch of salt

    Preparation:

    Mix the sauce ingredients in a small bowl. Place the 1/2 sauce ingredients into a medium bowl or plastic bag, add the chicken and let marinade for at least 1 hour.

    Heat 1 tablespoon of the oil in a large wok or non stick skillet on high heat. Drain the chicken and add to the oil cooking in batches and browning on both sides. Add more oil as needed.

    When chicken is done, remove from pan and set aside while you cook the vegetables.

    Add 1 tablespoon of oil to the same pan. Heat to high and add the vegetables. Stir fry the vegetables for about 5 minutes until slightly crispy. Don’t worry if they aren’t cooked through. They will cook longer when you add in the chicken.

    I like my broccoli very crispy but you can cook longer if you prefer. Remove the broccoli from the pan and set aside.

    Add the remaining 1/2 marinade to the pan and let come to a boil. Add the cornstarch and cook for a few minutes to thicken. Add the chicken and vegetables to pan and stir to coat with the sauce. Let cook for about 5-8 minutes to absorb all the flavors together.

    Taste the sauce and add more soy sauce, sweet sauce, and the red pepper flakes if desired. When you achieve your desired flavors add the sesame seeds and nuts, and serve.

     

    Look at that beautiful color on the broccoli.

    Photo Gallery / Recipes / soup / Soups

    Easy Chicken Noodle Soup – Canja Simples

    A perfect remedy for a Spring cold. This Chicken Noodle Soup will be ready in under 60 minutes. I used stars, but you can use rice or any favorite small pasta.

    Ingredients:

    6-8 cups of water

    1 Chicken leg quarter

    1 cup of star or any small soup pasta

    1/2 small onion (chopped into small pieces)

    1 garlic clove

    2 medium carrots (thinly sliced)

    2 stalks celery (Chopped into small pieces)

    2 chicken boullion cubes

    1 teaspoon salt

    1/2 teaspoon black pepper

    1/2 teaspoon crushed red pepper flakes

    Parsley for garnish

    Preparation:

    Bring water to a boil in a medium pan. Add the chicken, onion, garlic, 1 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 pasta, remaining carrot, celery, pepper flakes, and black pepper. Cook on medium uncovered for about 10 minutes.

    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 more red pepper flakes if desired.

    chicken / Main Dish / Photo Gallery

    Galinha a Caçador – Chicken Cacciatore

    I make this dish very often because it’s simple to prepare and it cooks in one deep skillet on the stove top. The chicken comes out moist,  flavorful and practically falling off the bone. Serve over pasta, potatoes or white rice.

    One 4 pound chicken cut into eight pieces or 8 drumsticks and thighs (remove skin if desired)

    3 tablespoons olive oil

    1 small onion (diced)

    2 cloves of garlic (finely minced)

    1 cup Vinho Verde or Dry white wine

    2 cups water

    1 chicken bouillon cube

    1/2 red bell pepper (chopped into small pieces)

    2 small carrots (cut into small chunks)

    1 can or 2 cups of chopped tomatoes

    1 bay leaf

    1 teaspoon salt

    1 teaspoon black pepper

    1 teaspoon garlic powder

    2 tablespoons parsley (chopped)

    2 tablespoons basil (chopped)

    1 pound any favorite pasta

    Instructions:

    Season the chicken with salt, pepper and garlic powder and let marinade for 20 minutes.

    Heat the olive oil in a large skillet and add the chicken letting it brown for a few minutes on both sides until a golden color.

    Add the wine and let it come to a boil for one minute. Add the water, and the remaining ingredients.

    Stir, cover and let simmer on medium heat for about 1 hour stirring once in a while.

    Cook pasta during the last 15 minutes of chicken cooking time.

    Serve the chicken over the pasta and enjoy!

    chicken / Main Dish / Photo Gallery / Recipes

    Easy Portuguese Baked Chicken


     Easy dinner in one hour! Portuguese Baked Chicken and Portuguese Punched Potatoes!

    Cooking can be easy. I promise! Enjoy!

    Ingredients:

    2 small frying chickens (3 pounds each cut into halves)

    1 tablespoon salt

    2 teaspoons garlic powder

    2 teaspoons paprika

    1/4 cup white wine

    1 tablespoon olive oil

    2 teaspoons Piri Piri or your favorite hot sauce (optional)

     

    Instructions:

    Preheat oven to 400 degrees. Wash and pat dry the chickens. Rub the chicken with the wine and hot sauce. Place the seasonings in a small bowl to mix and then rub over the chicken.

    Place the chickens skin side up on a flat baking tray and drizzle the olive oil over the skin.

    Cook for 45 minutes to 1 hour depending on your oven. During the last 15 minutes of cooking, drizzle the chicken with the pan drippings.

    Keep warm in the oven until ready to serve.