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Category Archives: Portuguese

Portuguese Style Soup with Garlic Sausage and Kale

January 23, 2018

Great soup recipe I took from serious eats of course modified it to my taste… yummy!!

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 links chicken garlic sausage, casings removed, crumbled
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, chopped
  • 1 large russet potato, peeled, quartered and cut into ¼ inch slices
  • 2 medium Yukon Gold potatoes, peeled, quartered and cut into ¼ inch slices
  • 5 cups homemade or store bought chicken stock
  • 6 cups baby kale, chopped
  • Salt
  • ¼ cup fresh chives, chopped

Heat the butter and olive oil in a large Dutch oven over medium heat. Add the crumbled sausage and sauté for about 5 minutes or till the sausage is golden brown. Add the onion and garlic and sauté for another 3 to 4 minutes. Add the potatoes and the stock, bring to a boil and simmer for 10 minutes. Use a potato masher to mash the potatoes a bit to thicken the soup. Add 1 teaspoons of salt. Cook for a about 20 to 25 minutes. Add the chopped kale and cook for another 5 to 6 minutes. Check for seasonings and garnish with chives.

 

Portuguese Style Chicken with Saffron and Peppers

October 30, 2017
  • 2 tablespoons butter
  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 medium yellow onion, thinly sliced
  • 2 large sweet red peppers, cored, seeded and cut into strips
  • 3 to 4 garlic cloves, chopped
  • ½ cup orange juice
  • 1/3 cup chicken broth
  • ½ teaspoon saffron threads
  • 1 cup crushed tomatoes
  • Salt
  • Pepper

1/3 cup fresh parsley, chopped

Heat a wide skillet with the butter over high heat. Sprinkle salt and pepper on the chicken breasts and transfer them to the pan and cook over medium heat until lightly golden brown, about 4 minutes. Turn the pieces, reduce the heat and cook on the other side for another 4 minutes or till almost done- do not overcook. Transfer the chicken to a platter and keep aside.

Add the olive oil to the same skillet and cook the onion, peppers and garlic over medium heat, about 3 minutes. Take out of the pan and keep aside. Deglaze the pan with the orange juice and chicken broth and scrape the bottom with a wooden spatula. Add the saffron and crushed tomatoes. Bring to a boil and simmer for 10 minutes. Add the pepper and onion mixture back to the pan and cook for a minute. Add the chicken back to the pan and simmer for another 2 to 3 minutes to finish cooking the chicken. Check for seasonings and garnish with parsley.

Modified from New York Times