he peppers.
Season the chicken liberally with salt and pepper
o taste.
Rinse the chicken under cold water and pat
Season chicken with 1/4 tsp each
t dry. Place the chicken in a heavy bag and
nutes, until translucent.
Add chicken pieces to brown. (This will
Mix pepper, oregano, chili, paprika, vinegar and oil in bowl.
Reserve about a quarter of the mixture and marinate thighs in the rest for a few hours.
Drain chicken & discard the marinade. Grill, bbq or pan-fry the chicken until cooked (165F internal temperature).
Pour the reserved mixture over cooked chicken to serve with a green salad or steamed veggies.
Combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat.
Cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally.
Place chicken on greased grill over medium heat; skin side down for 10 minutes.
Turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced.
lour with Essence. Toss the chicken in the seasoned flour.
In a large pot heat the oil then saute the onions for a few minutes. Add the garlic and saute until fragrant.
To the pot, add the spices, tomato (if using), wine and the chicken pieces. Cook slowly over medium heat.
When the chicken is almost cooked, add the carrots and potatoes and enough water to almost cover the chicken.
Cook until potatoes and carrots are cooked, adding more water as needed. Pour the sauce over the meat and potatoes when serving.
Lightly coat the chicken breast with olive oil, coat
Place potatoes, carrots, celery and onion in a pot. Add wine, sugar, salt, oil and chicken broth. cover the pot and bring to a boil. reduce heat and simmer for 15 minutes.
While the veggies cook, brown the chorizo in a nonstick skillet over med-high heat.
Uncover the veggies and add in the chorizo and the tomato sauce. Set cooked chicken into the pot and heat through for 5 minutes. Adjust seasoning to taste. ladle the Portuguese Chicken into shallow bowls, garnish with parsley and serve with the crusty bread for dipping.
a bowl. Many Vietnamese Chicken recipes usually require a short time
Put chicken in a pot big enough
yself. Again thanks. Gil2 ( www.Portuguese-recipes.com).
il. Add 2 cups of chicken broth. Cover pot and bring
or a garnish. Cut the chicken into thin slices that will
.
Meanwhile, place the chicken in a bowl and add
long both sides of the chicken's backbone; discard backbone. Place
Prepare Portuguese-Style Paste (see recipe I
lour and seasoning mix. Coat chicken. Heat 1 tbsp oil in