Best Nanas Portuguese Potatoes Recipes

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NANAS PORTUGUESE POTATOES



Nanas Portuguese Potatoes image

From the Food Network. . I have modified for my boyfriend's taste, he being from neb and hating heat. lol

Provided by Dienia B.

Categories     One Dish Meal

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 11

3 cups water
2 tablespoons red wine vinegar
2 tablespoons paprika
1 teaspoon salt
1 teaspoon pepper
1 onion, chopped
1 tomatoes, chopped
3 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley
4 large russet potatoes
1 Polish sausage
2 lbs chicken (optional)

Steps:

  • Preheat oven to 375°.
  • Pour water into roasting pan; add vinegar (the water should have a vinegary taste).
  • Sprinkle paprika over the water and mix, removing the lumps.
  • Add salt, pepper, onion, tomato, parsley and potatoes; add sausage. and chicken pieces if you wish
  • Bake for 2 hours.
  • Do not cover potatoes because they will steam, not roast.
  • The potatoes will have a nice a red color.

PORTUGUESE POTATOES



Portuguese Potatoes image

Another way to enjoy baked potatoes. Use a gluten-free chicken stock and piri-piri suace to make this recipe gluten-free suitable

Provided by Jubes

Categories     Potato

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

600 g potatoes, peel and chopped coarsely
2 tablespoons olive oil (8 teaspoons)
2 garlic cloves, peeled and crushed
1 large onion, chopped coarsely
4 medium tomatoes, chopped coarsely
2 teaspoons paprika
2 teaspoons fresh thyme, finely chopped
1/2 cup chicken stock
4 teaspoons piri-piri, sauce (use a purchased bottled sauce)
1 tablespoon parsley, coarsely chopped

Steps:

  • Preheat oven to 240°C or 220°C if using a fan-forced oven.
  • Toss the chopped potatoes in half of the oil in a shallow baking dish.
  • Roast the potatoes, uncovered for about 30 minutes, or until they are lightly browned.
  • Meanwhile heat the remaining 4 teaspoons of oil in a large frying pan. Cook the garlic and onion , stir, until the onion softens. A few minutes.
  • Add the tomatoes, paprika and thyme to the onions. Cook about a minute, until the tomato softens.
  • Add the stock and piri piri sauce to the tomatoes. Bring to the boil. Reduce heat and simmer uncovered for about 10 minutes. stir occassionally. You want the sauce to thicken slightly.
  • Remove the potato from the oven. Reduce the oven temperature to 180°C or160°C if using fan-forced.
  • Pout the sauce over the potatoes.
  • Return the pototoes to the oven and bake, uncovered for another 20 minutes.
  • Serve the potatoes sprinkled with the chopped parsley.

Nutrition Facts : Calories 229.3, Fat 7.7, SaturatedFat 1.1, Cholesterol 0.9, Sodium 61.3, Carbohydrate 36.8, Fiber 5.9, Sugar 6.6, Protein 5.6

PORTUGUESE ONE POT CHICKEN AND POTATOES



Portuguese One Pot Chicken and Potatoes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 20

8 skinless chicken thighs, bone-in
Kosher salt and freshly ground pepper
1 cup all-purpose flour
2 tablespoons sweet paprika
1/4 cup EVOO
4 ounces chorizo, chopped
1 1/2 pounds baby Yukon Gold potatoes, quartered
2 tablespoons finely chopped fresh thyme
3 to 4 cloves garlic, thinly sliced
2 to 3 small stalks celery, sliced
1 large bay leaf
1 Fresno chile pepper, thinly sliced
1 onion, chopped
1/3 cup dry sherry
1 cup chicken stock
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
One 14-ounce can chunky crushed tomatoes
A couple handfuls fresh flat-leaf parsley, coarsely chopped
4 Portuguese rolls

Steps:

  • Sprinkle the chicken liberally with salt and pepper. Combine the flour and paprika in a large bowl, and then toss the chicken in the mixture to coat, shaking off the excess. Heat 3 tablespoons EVOO in a Dutch oven over medium-high heat. Brown the chicken, then remove to a large plate and add the remaining 1 tablespoon EVOO to the pot. Add the chorizo and cook until browned; remove with the slotted spoon and add to the plate with the chicken. Add the potatoes, thyme, garlic, celery, bay leaf, chile peppers and onions to the pot, partially cover and cook until softened, 7 to 8 minutes, stirring occasionally. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, lemon and orange zests and tomatoes. Slide the chorizo and chicken back into the pot and simmer until the chicken is cooked through, about 10 minutes. Ladle the stew into shallow bowls. Sprinkle with the parsley and serve with the rolls for mopping up the sauce. Cook's Note: The stew can be covered and refrigerated for a make-ahead meal. Reheat over medium heat.

PERFECT PORTUGUESE POTATOES



Perfect Portuguese Potatoes image

Make and share this Perfect Portuguese Potatoes recipe from Food.com.

Provided by Chef Gorete

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

8 large potatoes, quartered
3 garlic cloves, whole
olive oil
1/2 of a lemon, juiced
4 stalks green onions, chopped finely
4 stalks parsley, chopped finely
1 tablespoon ketchup
1 teaspoon paprika
1/2 teaspoon ground cumin
salt and black pepper
1/2 cup water, saved from boiled potatoes

Steps:

  • Boil the potatoes with the garlic in salted water until tender. Drain the potatoes, reserving a half cup of the water.
  • In a deep pot, heat some oil then add the green onion, parsley, spices, lemon juice, and 1/4 cup of the water. Saute just until the green onions are tender.
  • Toss in the cooked potatoes and mix until well combined, adding more water if required and serve.

PORTUGUESE POTATOES



Portuguese Potatoes image

Wonderful addition to any meal!!! Cheesy potatoes with the right seasoned flavors to make a superb dish! A pretty dish! Recipe can be doubled and made in a 9x13 pan.

Provided by Seasoned Cook

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

3 large potatoes
1 small onion, chopped
1 teaspoon salt
1 teaspoon garlic salt
1 teaspoon parsley flakes
1/4 cup diced pimento
1 1/2 cups cheddar cheese, shredded
1 1/2 cups herbed seasoned stuffing mix
1/2 cup butter, melted

Steps:

  • Wash, peel and slice potatoes. Boil potatoes, onion and salt until just done, but not too soft; drain.
  • Place potato mixture in a greased 9 x 9 casserole dish. Sprinkle garlic salt, parsley flakes, pimentoes, shredded cheese and herbed stuffing on top. Drizzle with melted butter.
  • Bake in a 350 degree oven for 20 minutes or until bubbly.

Nutrition Facts : Calories 597.6, Fat 37.4, SaturatedFat 23.6, Cholesterol 105.5, Sodium 1027.1, Carbohydrate 51.3, Fiber 6.6, Sugar 3.5, Protein 16.7

PORTUGUESE ROASTED POTATOES



Portuguese Roasted Potatoes image

Make and share this Portuguese Roasted Potatoes recipe from Food.com.

Provided by Parsley

Categories     Potato

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

3 cups water
2 tablespoons red wine vinegar
3 tablespoons smoked paprika
1 teaspoon sugar
1 teaspoon salt
1 tablespoon fresh ground pepper
1 medium Spanish onion, sweet onion, chopped
1 large tomatoes, seeded and chopped
3 tablespoons chopped fresh parsley
4 large baking potatoes, scrubbed and cut into 2-inch chunks
1 lb smoked sausage, thinly sliced, can use chorizo

Steps:

  • Preheat oven to 375 degrees F.
  • Pour water into a roasting pan.
  • Add vinegar.
  • Sprinkle paprika and sugar over the water and mix, removing the lumps.
  • Add salt, pepper, onion, tomato, parsley, potatoes, and sliced sausage. Mix well.
  • Bake UNCOVERED at 375 1 1/2 - 2 hours. Stir once after 1 hour.
  • The potatoes will have a nice red color when they are done.

Nutrition Facts : Calories 411, Fat 24.7, SaturatedFat 8.7, Cholesterol 51.6, Sodium 1536.3, Carbohydrate 28.1, Fiber 4, Sugar 3.5, Protein 19.8

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