John Myers
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Frango Á Portugesa – Chicken Seldom Comes Alone
The perfect frango á portugesa – chicken seldom comes alone recipe with a picture and simple step-by-step instructions.
chicken
- 4 piece Red onions
- 2 piece Fresh peppers
- 1 piece Ginger
- 0,5 piece Fennel bulb
- 3 piece Garlic cloves
- 2 tbsp Chopped parsley
- 1 tbsp Chopped coriander
- 200 ml White wine
- 1 tbsp Honey
- 6 piece Chicken breast with skin
- 18 disc Bacon
- 1 tsp Instant broth
- 200 ml Port wine
- 1 tsp Chopped rosemary
- 1 pinch Sugar
- 1 tbsp Tomato paste
- 1 tsp Ground cumin
- 8 tbsp Olive oil
- 3 tbsp Anise liqueur
- 1 tbsp Butter
- 1 pinch Salt and pepper
rice
- 300 g Rice
- 2 piece Onions
- 6 piece Tomatoes
- 1 piece Clove of garlic
- 1 piece Zucchini
- 1 piece Red peppers
- 2 tbsp Pine nuts
- 600 ml Water
- 300 ml White wine
- 3 tsp Vegetable broth
- 1 bunch Parsely
- 1 bunch Oregano
- 1 pinch Salt and pepper
- 1 tsp Chopped coriander
chicken
- For the chicken, peel the onions and cut into rings. Cut the peppers into strips. Peel and finely chop or grate the ginger tuber. Cut the fennel into small pieces. Peel and finely chop the garlic or press through the press. Finely chop the parsley, coriander and sprigs of rosemary.
- Wash and dry the chicken fillets. Cut the fillets in two and cut the skin side lightly with the knife. Put the chicken pieces in a bowl and mix with the olive oil, honey, garlic, coriander, ginger, about 1 onion and white wine. The marinated chicken can now be placed in the refrigerator for at least 1-2 hours.
- Grease the roast or casserole dish and top with onions, bell pepper and fennel. Take the marinated chicken fillets out of the marinade one by one and wrap about 2-3 slices of ham.
- Then place the wrapped chicken fillets in the pan with the onions, peppers and ginger. Pour in the rest of the marinade. Now the mold comes into the oven for 25 minutes at 180 ° C top / bottom heat. (Always make sure that the ham doesn’t get too dark.)
- While the chicken is sizzling in the oven, everything can be prepared for the sauce and the tomato rice: 300 ml water, 1 teaspoon vegetable stock, 200 ml port wine, chopped rosemary sprigs, 1 tablespoon sugar, 1 tablespoon tomato paste, 1 teaspoon cumin and a little salt Mix the pepper well and heat it up. Bring to the boil briefly and add to the chicken in the pan. That should then stay in the oven for about 10 minutes!
Tomato rice
- For the tomato rice, peel and finely chop the red onions. Remove the skin from 6 tomatoes and chop finely. Peel 1 clove of garlic and press it through the garlic press.
- Cut zucchini and red bell pepper into small cubes. First fry the onions in a large pan in olive oil, then fry the tomatoes and garlic for about 5 minutes. Now add the zucchini and peppers, as well as the pine nuts. Add 300 g rice and sauté briefly.
- Then add 600 ml of water, 300 ml of white wine and 3 tablespoons of vegetable stock and cook for about 15-20 minutes until the rice has absorbed the liquid.
- Season to taste with parsley, oregano, salt and pepper. The rice should still have a bit of bite and be juicy, similar to a risotto.
Serving
- To serve, fill small round bowls with the rice and turn 3 small rice mounds onto the plates. Take 1-2 chicken fillets out of the mold, place on the plate and carefully pour the sauce over them.
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