Best 4 Portuguese Chicken With Peas Frango Com Ervilhas Recipes
Portuguese Chicken with Peas, also known as Frango com Ervilhas, is a classic Portuguese dish that combines tender chicken, sweet peas, and a flavorful sauce. The succulent chicken is marinated in a fragrant blend of garlic, paprika, oregano, and white wine before being seared and simmered in a rich tomato-based sauce. The addition of vibrant green peas adds a pop of color and sweetness, creating a delightful contrast to the savory chicken and tangy sauce. Frango com Ervilhas is typically served with fluffy rice or crusty bread, perfect for soaking up the delicious sauce.
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HOMEMADE PORTUGUESE CHICKEN
This Portuguese chicken can be baked or grilled. You may double or triple the recipe (or more if required) for bigger batches of chicken. An easy recipe to make several servings for a party!
Provided by Juliette D.
Categories World Cuisine Recipes European Portuguese
Time 9h10m
Yield 4
Number Of Ingredients 12
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).
Nutrition Facts : Calories 491.6 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 34.5 g, Fiber 1.4 g, Protein 40.2 g, SaturatedFat 7.6 g, Sodium 660.8 mg, Sugar 0.7 g
PORTUGUESE CHICKEN
Provided by Jean Anderson
Categories Chicken Onion Vegetable Braise Dinner Spice Paprika Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield 4 servings
Number Of Ingredients 16
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.
PORTUGUESE CHICKEN WITH PEAS (FRANGO COM ERVILHAS)
This may not be the official national dish or Portugal, but it could be. Fragrant with the sweet aroma of Portugal's best wines, it's a dish you won't soon forget. Adapted from Worldwide Recipes.
Provided by TxGriffLover
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 677.6, Fat 44.6, SaturatedFat 13.7, Cholesterol 172.3, Sodium 277.9, Carbohydrate 17.1, Fiber 2.7, Sugar 7.7, Protein 42.6
PORTUGUESE PEAS AND EGGS (ERVILHAS COM OVOS)
This bright-green pea recipe, found so often in Portuguese homes, especially in spring and Easter, is a cinch to make. By the time you have the bacon cooked, the eggs are poached and all you have to do is assemble. Well, if the Portuguese were skilled enough to discover much of the world, forge trade routes, and make salt cod a national treasure, they can certianly make a quick and easy side dish.-David Leite -from Leite's Culinaria.
Provided by AlainaF
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 372, Fat 24.4, SaturatedFat 8, Cholesterol 214.9, Sodium 434, Carbohydrate 20.2, Fiber 6.4, Sugar 8.3, Protein 17.7
Tips:
- Use high-quality ingredients to ensure the best flavor. Look for fresh, plump chicken breasts and tender, sweet peas.
- Don't overcrowd the pan when cooking the chicken. This will prevent it from cooking evenly.
- Cook the chicken over medium-high heat until it is golden brown and cooked through. This will help to develop flavor and prevent the chicken from drying out.
- Add the peas and cook until they are tender but still have a slight bite to them. Overcooked peas will lose their flavor and texture.
- Season the dish to taste with salt, pepper, and paprika. You can also add other spices, such as garlic powder, onion powder, or cumin, to taste.
- Serve the chicken and peas over rice or mashed potatoes. You can also add a side of roasted vegetables or a salad.
Conclusion:
This Portuguese Chicken with Peas (Frango com Ervilhas) is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the peas are sweet and tender, and the sauce is flavorful and creamy. Serve it over rice or mashed potatoes, and you have a meal that the whole family will enjoy.
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