Portuguese Chicken With Peas Frango Com Ervilhas Recipes

Steps:

• Season the chicken with salt and pepper. Heat the oil and butter in a large heavy baking dish over moderate heat and brown the chicken on all sides.
• Transfer the chicken to a plate and set aside. Saute the onions in the same baking dish until tender but not brown, about 10 minutes.
• Stir in the stock, wine, and oregano and return the chicken to the skillet. Cover and simmer over low heat until the chicken is tender, 45 to 60 minutes.
• Adjust the seasoning with salt and pepper and add the peas about 15 minutes before serving.

Steps:

• Heat the oven to broil and place the red peppers, skin-side up on a baking sheet for approximately 10 minutes or until all the skin is blackened.
• Remove the red peppers from the oven and place them in an airtight container or bowl covered in plastic wrap to sweat and cool for 5 minutes. The skin will then be easy to peel off.
• Reduce the heat of the oven to 350 degrees F.
• Meanwhile, place the chicken in a bowl and add the smoked paprika, paprika, chorizo, salt, pepper and mix well.
• In a pan, heat the canola oil on high heat. Add the chicken and fry until crispy on all sides, about 3 to 4 minutes. Add the chorizo and do the same for another 2 minutes. Add the potatoes and onions and stir.
• Slice the skinless, roasted red peppers into long strips and add to the pan, along with all the juices. Place the smashed garlic on top of the chicken and season with salt and pepper.
• Put the pan in the oven for approximately 25 minutes, or until the chicken is fork tender.
• Remove from oven. Add the clams and kale. Cook for another 10 minutes.
• Remove and plate, garnishing with fresh parsley, chives, a drizzle of olive oil and some crusty (Portuguese) bread on the side.
• Cook's Notes:.
• Chorizo can be replaced by bacon cut in pieces. Kale can be replaced by baby spinach.

Steps:

• LC Where There's Smoke There's Sausage Note: For a smokier, earthy flavor, reduce the amount of bacon to 3 ounces and add 3 ounces of diced chouriço, Portugal's famous and ubiquitous sausage.
• In a large skillet over medium heat, sauté the bacon until crispy-chewy, about 5 minutes. Using a slotted spoon, transfer to paper towels. Reduce heat to low and add the onion to skillet. Sauté in bacon fat until golden brown and slick, about 10 minutes.
• Meanwhile, fill a deep skillet with 3 inches water and add the vinegar. Place the skillet over medium heat and bring to a bare simmer. Break an egg into a 1/3-cup measuring cup and gently tip it into water. Repeat with the remaining eggs. Poach the eggs to taste, 3 to 4 minutes. Remove them with a slotted spoon, transfer to a plate, and trim any straggly ends. Cover and keep warm.
• Add the peas to skillet with onions and toss them until warmed. Add the tomato and bacon bits, and season with salt and pepper.
• To serve, transfer the pea mixture to a warmed serving bowl. Make an indentation in the peas for each egg, nestle in the eggs, and sprinkle with parsley. Instruct your guests to scoop peas onto their plates and crown with an egg.

Steps:

• Mix all ingredients for the marinade together. If you find it annoying crushing up the garlic you can buy it pre crushed from the shops.
• Use a sharp knife cut chicken into six pieces so that you have the breast and lower part of the chicken as well as the 4 drumsticks and wings, (visualize the look of the chicken at Nando's). Cut off any excess fat but leave most of the skin as it will add to the flavor.
• Make several small incisions into the chicken to later help it absorb the marinade.
• Bask the chicken well in the marinade and allow it to marinate in the fridge for at least 1 hour.
• Meanwhile mix the Piri Piri seasoning with the lemon juice and the oil. You can find Piri Piri seasoning easily from the shops and it saves you having to chop if 10-12 red chillies and chop up a bay leaf and such, just makes the process a lot simpler. Also add a pinch of salt.
• Pre heat the grill and insert the chicken. Bask the chicken frequently with any excess marinade.Turn the chicken frequently and make sure it doesn't burn.Cook for approximately 30 minutes.
• Remove the chicken from the grill/BBQ and allow it to cool before lathering it in the Piri Piri sauce. Serve with potatoes and what ever else you desire.
• Charcoal grill or BBQ preferred but gas grill works almost as well.
• Seven easy steps to Heaven!

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.

Steps:

• Preheat oven to 350 degrees. Whisk 1 cup flour, 1 tablespoon paprika, 1 1/2 teaspoon 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 saute 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.