Portuguesepiripirichickenlivers Recipes

Steps:

• Saute the chopped onion and crushed garlic in olive oil in a large pan.
• Add all ingredients except the wine & chicken livers.
• Add Chicken livers and fry over medium heat until browned.
• Add the white wine and simmer on gentle heat until done.
• Serve with rice or bread.

Steps:

• Heat the oil in a large skillet over moderate heat. Season the chicken generously with salt and pepper and brown on all sides. Add the onion and saute for about 3 minutes. Add the remaining vegetables and saute until tender but not brown, about 5 minutes.
• Add the stock, tomatoes, tomato paste, cinnamon stick, bay leaves, thyme, and piri-piri sauce and bring to a boil. Ladle about 1 1/2 cups of the cooking liquid into a small pot and set aside. Place the rice in the bottom of a large baking dish. Transfer the chicken and vegetables to the baking dish and add the liquid from the skillet.
• Bake tightly covered in a preheated 350F oven until the rice is cooked, about 30 minutes. Meanwhile, heat the reserved liquid and add the lime juice and additional piri-piri sauce to taste. Serve the chicken and vegetables on top of the rice, and serve the additional sauce separately.

Steps:

• In large glass bowl, combine all ingredients except chicken; mix well.
• Add chicken, turning to coat.
• Cover and refrigerate for 4 hours, turning occasionally; can be refrigerated for up to 24 hours if you want to make it ahead.
• Reserving marinade, place chicken, skin side down, on a greased grill over medium heat; close lid and cook for 10 minutes.
• Turn and brush with marinade; cook for 30 to 40 minutes or until juices run clear when chicken is pierced.
• For a less spicy version, replace above marinade with Portuguese Paprika Marinade: 1/3 cup dry white wine, 1 tsp grated lemon rind, 3 tbsp lemon juice, 2 tbsp tomato paste, 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp hot pepper sauce, and 2 cloves of garlic, minced.

Steps:

• Heat butter in a skillet and saute livers over medium heat about 3 minutes until brown, but still pink inside.
• Remove and season with salt& pepper, chop coarsely and put aside.
• Heat the oil on medium heat.
• Add onion and garlic and saute until soft.
• Add rice, saute until rice just starts to take on a clear color.
• Don't scorch the rice.
• Add broth and tomato sauce.
• Mix well and bring to a boil.
• Add all other ingredients, except livers.
• Cover& cook over med.
• heat for about 10 minutes.
• Stir lightly with a fork, reduce heat, cover and cook for about 10 minutes more until liquid is almost absorbed.
• Mix in the livers, stir,cover.
• Cover and cook until the liquid is absorbed and the rice is cooked through.
• Add more liqid if needed (a little water is okay).

Steps:

• Combine lemon juice, oil, garlic, paprika, oregano, 1 teaspoon salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until very smooth.
• Score chicken legs a few times using a knife and place in a resealable bag or a bowl. Pour about 1/3 cup of sauce over chicken and toss well. Season with additional sea salt. Cover or seal and marinate chicken in a refrigerator, 8 hours to overnight. Reserve remaining sauce for basting.
• Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a baking dish and cover with aluminum foil.
• Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with extra marinade. Cover baking dish with foil once again and bake for another 20 to 25 minutes. Remove foil and bake until no longer pink in the center and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).

Steps:

• Use rubber gloves to mince the chiles and place into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
• Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to completely cover chicken. Put the bag in the refrigerator to marinate at least 4 hours.
• Remove bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 25 minutes.

Steps:

• Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish.
• Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds.
• Do the same with the jalapeno pepper.
• Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder.
• Add the paste to the lime mixture in the baking dish and combine.
• Toss the chicken pieces and swish them in the marinade until they are completely coated.
• Cover and let marinate overnight in the refrigerator.
• Remove the chicken from the marinade and grill or broil until cooked through and burnished, about 20 minutes on each side.
• Baste frequently with the marinade.
• If the chicken looks like it is beginning to burn, move it farther away from the heat source.
• Serve hot with chilled orange sections and plenty of napkins.

Steps:

• For glaze:
• Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add piri-piri sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. DO AHEAD: Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.
• For chicken:
• Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
• Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.
• Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum pan on unlit part of grill. Place upper grill rack on barbecue; brush with oil.
• Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.

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.