Tagged: Chicken

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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.

 

 

 

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!

Holiday Recipes / Main Dish / Photo Gallery / Recipes / Side Dish

Stove Top Turkey Pot Pie With Dumplings

Don’t through away those leftovers! “Turkey or Chicken Pot Pie” is a family favorite.

This comforting classic is easy to make and I guarantee it will be gone before you know.

Enjoy!

Ingredients:

Filling:

Leftover Turkey (4-6 cups or amount desired) cut into cubes

1/2 cup chopped onion

1/2 cup chopped celery

1 cup cooked carrots

1 cup cooked peas

2 cups leftover gravy

Leftover – cooked potatoes or any vegetables chopped into small cubes (if desired)

salt

pepper

1/2 – 1 cup milk or cream

1 tbsp  Olive oil or Margarine

 

Dumplings:

3 cups Bisquick or other biscuit mix

1/2 tsp garlic powder

1 tsp chopped parsley

1/2 tsp paprika

1 tbsp melted margarine

1 1/2 cups milk

1 cup shredded cheddar cheese (or any you prefer)

 

Instructions:

In a very large oven proof skillet or dutch oven, saute onions and celery in oil until tender.

Add all ingredients (except Dumpling ingredients) and cook on low – med for about 10-15 minutes.

Reduce to low, taste and add seasonings if desired. Add more gravy to thicken if needed.

Meanwhile, make the Dumplings by mixing all ingredients in a large bowl. This should look like a very thick pancake dough.

With a large spoon that measures 1/4 – 1/2 cup, drop the dough into the cooked turkey mixture in even amounts that cover the pan.

Add any leftover stuffing if desired in between the dumplings. Cook the dumplings in the pan for about 10 minutes.

The dough will sink into the gravy but it will double in size as it cooks.

Shake the pan gently so the gravy doesn’t stick but don’t break up the dumplings. You’ll notice the dumplings will cook from bottom up.

After 10 minutes, place the pan in the oven on Broil. Leave the oven door slightly open and let the dumplings get golden brown.

Take the pan out of the oven and lift one dumpling to see if it’s cooked through.

If you see the dough is still raw, cook the pot pie on stove top at medium heat for a few more minutes, or in the oven at 400 degrees until the dumpling is fully cooked. Serve with any leftover sides such as the stuffing or vegetables! This will keep in Refrigerator for 2 days. Heat up in oven or microwave.

Enjoy!