Frango No Pucara Chicken In A Pot Recipes

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FRANGO NA PUCARA (CHICKEN IN BEAN POT )

Helma Ritter had a restaurant called the Soupkettle in Nashville, Tennessee during the 1980s. She shared recipes on local television during that time. Here is one from Portugal that she shared. It requires marination so start it the night before or early in the day.

Provided by Acerast

Categories     One Dish Meal

Time 14h15m

Yield 4-6 serving(s)

Number Of Ingredients 13



Frango Na Pucara (Chicken in Bean Pot ) image

Steps:

  • Cut chicken into serving pieces.
  • Coarsley chop onions, garlic, tomatoes, bacon (or ham).
  • In Portugal they use a crockery bean pot but you may use any ovenproof casserole with a lid.
  • You will be layering ingredients in the bean pot/casserole. Begin by covering the bottom of the bean pot/casserole with chicken pieces; sprinkle with salt, pepper, onion, tomato, bacon/ham and olives. Continue to layer in this manner until all ingredients are used up, ending with tomatoes and olives on top.
  • Drizzle mustard and butter on top of casserole ingredients.
  • Pour brandy over all; cover the pot and set aside to marinate for 5-6 hours at room temperature or overnight in the refrigerator.
  • Place casserole in a COLD OVEN (do not preheat).
  • Bake at 350F for 1 1/2 hours.
  • In a small bowl, combine cornstarch and water.
  • Remove casserole lid and add cornstarch mixture; stir gently.
  • Return uncovered to oven and bake 15 minutes longer.
  • Helma suggests serving this with seasoned rice and a green salad.

Nutrition Facts : Calories 787.6, Fat 42.6, SaturatedFat 13.1, Cholesterol 185.6, Sodium 593.1, Carbohydrate 13, Fiber 2.2, Sugar 4.2, Protein 45.5

1 large chicken
1 large onion
4 slices bacon or 1/3 cup ham
4 garlic cloves
salt, to taste
pepper, to taste
10 -20 green olives
5 small canned tomatoes, without juice
2 tablespoons Dijon mustard
1 tablespoon butter, melted
1 cup brandy
2 tablespoons cornstarch
1/4 cup water

PORTUGUESE CHICKEN

Provided by Jean Anderson

Categories     Chicken     Onion     Vegetable     Braise     Dinner     Spice     Paprika     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield 4 servings

Number Of Ingredients 16



Portuguese Chicken image

Steps:

  • Preheat oven to 350°F. Whisk 1 cup flour, 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper in large bowl. Add chicken pieces to seasoned flour, 1 at a time, and turn to coat. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, 3 to 5 minutes per side. Transfer chicken to plate; reserve skillet.
  • Arrange chicken in single layer in large ovenproof pot. Top with tomatoes and juice, prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1/4 teaspoon paprika. Add wine and Port to reserved skillet. Bring to boil, scraping up browned bits. Remove from heat. Whisk in mustard and tomato paste; pour mixture over chicken and bring to boil. Cover; transfer to oven.
  • Braise chicken until very tender, about 1 1/2 hours. Discard bay leaves and parsley. Using tongs, transfer chicken and toppings to platter. Return sauce in pot to simmer. If thicker sauce is desired, stir 1 tablespoon flour and butter in small bowl until smooth paste forms. Add flour paste to sauce and whisk to blend. Simmer until sauce thickens to desired consistency, whisking often. Season sauce to taste with salt and pepper. Spoon over chicken and serve.

1 cup all purpose flour
1 tablespoon plus 1/4 teaspoon Hungarian sweet paprika
1 3- to 3 1/4-pound chicken, cut into 8 pieces
2 tablespoons extra-virgin olive oil
1 14.5-ounce can diced tomatoes in juice
4 ounces thinly sliced prosciutto, chopped
12 cipolline onions or 1-inch-diameter pearl onions, blanched 1 minute, peeled
2 large roasted red peppers from jar, halved, cut into 3/4-inch-wide strips
6 large garlic cloves, pressed
4 large fresh Italian parsley sprigs
4 large fresh bay leaves, bruised
1/2 cup dry white wine
1/2 cup tawny Port
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 tablespoon butter, room temperature (optional)

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