Best Moms Portuguese Style Chicken And Rice Recipes

MACAU-STYLE PORTUGUESE CHICKEN

Macau-Style Portuguese Chicken image

This comforting golden curry recipe is one of the national dishes of my hometown, Macau. Since moving to Toronto, I searched and could not find an authentic version of the dish that reminded me of the dish I grew up having. My version is close and holds a special place in my heart. - Sammi Pun, Sam's Edit

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 26

Ingredients

4-1/2 teaspoons cornstarch
2 teaspoons ground turmeric
1 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin
4 boneless skinless chicken thighs (about 1 pound)
1 medium potato, peeled and cut into 1-inch pieces
CURRY:
1 tablespoon olive oil
1 fully cooked Spanish chorizo link (3 ounces), sliced
1 tablespoon tomato paste
2 garlic cloves, minced
2 bay leaves
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped tomato
1 can (13.66 ounces) coconut milk
1 cup chicken broth
12 pitted ripe olives, divided
1 tablespoon cornstarch
2 tablespoons water
1 hard-boiled large egg, quartered
1/4 cup unsweetened coconut flakes
Hot cooked rice

Steps:

Combine the first 7 ingredients; rub over chicken. Refrigerate, covered, at least 1 hour or overnight. Meanwhile, place potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until just tender, 10-12 minutes. Drain and set aside., In a large skillet, heat oil over medium-high heat. Brown chicken on both sides; remove and set aside. Reserve 5 slices chorizo for topping. In the same pan, cook and stir remaining chorizo, tomato paste, garlic and bay leaves for 1 minute. Add onion, green pepper and tomato; cook and stir until tender, 3-5 minutes., Stir in coconut milk, broth, cooked potato, 8 olives and reserved chicken. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes. Preheat broiler., Transfer chicken mixture to a 13x9 baking pan, place egg, reserved chorizo and remaining 4 olives over top; sprinkle with coconut. Broil 3-4 in. from heat until coconut is toasted, 7-10 minutes. Discard bay leaves. Serve curry with rice.

Nutrition Facts : Calories 551 calories, Fat 38g fat (23g saturated fat), Cholesterol 137mg cholesterol, Sodium 1013mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.

PORTUGUESE CHICKEN AND RICE

Portuguese Chicken and Rice image

Make and share this Portuguese Chicken and Rice recipe from Food.com.

Provided by megara137

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
1 medium onion, Chopped
2 tablespoons crushed garlic
salt and pepper, to Taste
1 teaspoon brown sugar
2 lbs chicken breasts, cut into 3 - inch Pieces
32 ounces chicken broth
32 ounces water
1 -2 tablespoon crushed red pepper flakes, Wet
2 cups brown rice
15 ounces crushed tomatoes

Steps:

Saute onions, garlic, salt, pepper and brown sugar in oil, till softened and beginning to brown in color. Add Chicken pieces, cook till almost done. Add broth, water, tomatoes and rice; cook till almost all liquid is absorbed. Stir in crushed red pepper and cook 2 more minutes.

MOM'S PORTUGUESE STYLE CHICKEN AND RICE

Mom's Portuguese Style Chicken and Rice image

Everyone who tries this loves this dish. This is an old family favorite...even my German husband says this is his favorite dish!

Provided by Lou Ann Marques

Categories Chicken

Time 1h10m

Number Of Ingredients 10

Ingredients

2-3 lb cut up chicken pieces
1 large onion, diced
1-1 1/2 c long grain rice (uncle ben's)
1 can(s) tomato paste (6 oz can)
1-2 tsp cinnamon
1-2 tsp paparika
dried red crushed peper - to taste
salt & pepper to taste
64 oz chicken broth (optional)
2 tsp garlic powder or 1 tbs dried minced garlic

Steps:

1. Put chicken in pan and cover with water (or chicken broth if you prefer), then add all remaining ingredients except the rice. Bring to boil, then simmer until chicken is tender. Remove chicken from cooking liquid and add rice( If it looks as though you have too much liquid, remove some and set aside--add to rice if needed later). When rice is cooked, return chicken to pan and toss with cooked rice. Most of the cooking liquid should be absorbed. Serve with tossed salad.