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Poultry - Chicken -  Portugese Chicken Post by :rperin05 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2811

Click below to download : Poultry - Chicken - Portugese Chicken (Format : PDF)

Poultry - Chicken - Portugese Chicken

2 tablespoons olive oil
1 broiler fryer (3 1/2 pounds) skinned and cut into 8 serving pieces
3/4 cup Port or Madeira Wine
3/4 cup dry red wine
2/3 cup canned crushed tomatoes
1/3 cup orange juice
1 pound small new potatoes (about 8) unpeeled and quartered
4 ounces baked or boiled ham cut into 1/2 inch cubes
1/4 cup thickly sliced pitted or pimento stuffed green olives
1 pound kale or spinach trimmed, rinsed, then stacked and cut into strips 1/2 inch wide

Heat olive oil in deep 12 inch skillet over moderate heat for 1 minute. Add the chicken and saute
on all sides until no longer pink on the outside - about 10 minutes. Transfer the chicken to a bowl
and set aside. Discard the skillet drippings.

Add the port and red wine to the skillet, raise the heat to high and cook, scraping up any browned
bits from the bottom until the mixture comes to a boil. Stir in the tomatoes, orange juice,
potatoes, ham and olives and bring to a boil again.

Return the chicken to the skillet, cover and reduce heat to low and simmer stirring occasionally
until the chicken and potatoes are tender - about 40 minutes. Stir in the spinach or kale , cover
and cook until tender about 10 minutes more.

Serves 4
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4 large chicken legs (or 8 thighs) 2 medium onions 2 large tomatoes 2 oz black olives (Portuguese ones if available) 2 large potatoes 6 fl oz coconut milk (tinned is fine) 1 tbsp shredded coconut (fresh or desiccated) 1 tbsp mild curry powder (Malay type is perfect) 2 teasp tomato paste 2 teasp ground turmeric 1 large bay leaf - crumbled Salt and pepper Olive oil (Portuguese if available) 8 fl oz light chicken stock Cut each chicken leg into two joints, sprinkle with a little salt and pepper and crumbled bay leaf. Mix and marinate for at least

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6 cups deboned chicken, cut into small pieces 2 (10 3/4 oz.) cans cream of chicken soup 8 oz. cream cheese, softened 1/2 cup milk 2 rolls low salt Ritz crackers, crushed coarsely 2 sticks melted butter 2 Tbsps. poppy seeds Preheat oven to 350 degrees F. Mix chicken, soup, cream cheese and milk. Spread in 9 x 13-inch dish. Combine the remaining ingredients and spread over chicken mixture. Bake for 30 minutes. Serve over rice.