portuguese chicken

Make this Instant Pot Portuguese Chicken and Rice Recipe (Galinha à portuguesa 焗葡國雞飯)! Tender chicken in aromatic coconut turmeric sauce, paired with perfectly cooked fried rice, topped with creamy melted cheese.

Instant Pot Portuguese Chicken and Rice 焗葡國雞飯

chicken

carrot carrots

potatoes (, quartered)

onion (, sliced)

shallot (, sliced)

garlic (, minced)

(230 grams) green bell pepper (, cubed)

bay leaves

coconut milk

soy sauce

peanut oil

turmeric powder

cumin

salt black pepper

cornstarch

Shaoxing wine

sugar

white pepper

minus 1 ½ tablespoon (230 milliliters) water

+ 1 ½ tablespoon (250 grams) jasmine rice

egg (, beaten)

pressure cooked jasmine rice

Salt

cheese

Marinate Chicken Thighs: Marinate chicken with 1/2 teaspoon of sugar, a dash of ground white pepper, 1 tbsp regular soy sauce, and 1 tablespoon of Shaoxing wine for 20 minutes.

Prepare Pressure Cooker: Heat up pressure cooker (Instant Pot: press Sauté button and click adjust button to go to Sauté More function). Make sure the pot is as hot as it can be when you place the onions in (Instant Pot: wait until indicator says HOT).

Sauté Onion, Shallot, and Garlic: Add 1 tablespoon of peanut oil into the pressure cooker. Add sliced onion &amp; shallot, sauté until brown &amp; fragrant. Add minced garlic, sauté until fragrant. Season layering with kosher salt &amp; ground black pepper if desired.

Sauté Chicken Thighs: Pour in the chicken, sauté until slightly browned (let the chicken caramelize on one side first before stirring, you don’t have to stir continuously). Add in 1 ½ teaspoon of turmeric powder &amp; 1 teaspoon cumin powder. Sauté &amp; mix well to let the spices release their aroma. Add quartered potatoes, carrots, &amp; 2 small bay leaves. Mix well.

Deglaze: Pour in 200 ml of coconut milk &amp; 1 tablespoon of regular soy sauce, completely deglaze the bottom of the pot with a wooden spoon.

Pressure Cook Portuguese Chicken and Rice: Place a steamer rack into the pressure cooker and carefully place a bowl with (250g OR 1 cup + 1 ½ tablespoon) of Jasmine rice onto the rack. Pour (230 ml OR 1 cup minus 1 ½ tablespoon) of water into the bowl of rice. Make sure all the rice are soaked with water. Immediately close lid and cook at High Pressure for 4 minutes. Turn off the heat and Full Natural Release. Manually release the remaining pressure by carefully turning the venting knob to the venting position. Open lid carefully.

Optional Flavor Enhancing Step - Preheat Oven: While the Portuguese chicken and rice is cooking in the pressure cooker, preheat oven to 425°F.

Thicken Coconut Sauce: Fluff rice and set aside to allow it to cool down. If you are making the optional fried rice, preheat a wok or skillet on high heat with 2 tablespoons of peanut oil. Turn heat to medium (Instant Pot: Press sauté button). Add green pepper, cook for one minute, taste the seasoning. Add more regular soy sauce, coconut milk, or salt if desired. Mix the cornstarch with water and mix it into the coconut sauce one third at a time until desired thickness. Turn off the heat.

Optional Flavor Enhancing Steps - Fried Rice: When the oil starts to smoke, add in the fluffed rice and press them against the wok with a wok chuan (wok spatula) to separate the rice from each other. Repeat for roughly 20 - 30 seconds. Add 1 beaten extra-large egg on top of the rice and quickly stir-fry the rice to allow the beaten egg to coat the rice evenly. Stir-fry for another minute until fragrant, then season with sea salt. Mix well and turn off the heat.

Optional Oven Step: Fill an oven-safe container half-way full with fried rice. Fill up the container with Portuguese chicken and vegetables. Add grated cheese (as much as you like!) over the top and place into oven for 5 – 10 minutes.

Serve: Remove from oven and serve immediately (piping hot!)

https://www.youtube.com/watch?v=k_c-cGHyTLI

How to Make Instant Pot Portuguese Chicken and Rice (Galinha à portuguesa 焗葡國雞飯). 

If you’re Portuguese and are scratching your head wondering why you have never even heard of this dish, I won’t blame you! This Baked Portuguese Chicken and Rice dish (Galinha à portuguesa 焗葡國雞飯) did not originated from Portugal, but Portuguese Macau (Macao).

This Portuguese Chicken and Rice dish is not spicy with strong aromas from the tumeric and coconut milk. You’ll love this flavorful yet mild & creamy sauce! 

Imagine a spoonful of tender chicken & veggies, soaked in aromatic coconut curry-like sauce, paired with perfectly cooked fried rice, topped with creamy melted cheese. Comforting Macanese dish that you’ll gobble one bite after another!

Time to grab your Instant Pot Electric Pressure Cooker and learn how to make One Pot Portuguese Chicken and Rice in Pressure Cooker Galinha à portuguesa 焗葡國雞飯 Recipe! 

Enjoy :)

🍅 FULL RECIPE: https://www.pressurecookrecipes.com/one-pot-portuguese-chicken-and-rice

🍣 Find more Pressure Cooker Recipes & Instant Pot Recipes at https://www.pressurecookrecipes.com 

FOLLOW PRESSURE COOK RECIPES
🍔 FB | http://facebook.com/pressurecookrecipes 
🍳 PINTEREST | http://pinterest.com/pressurecookrec 
🍲 INSTAGRAM | http://instagram.com/pressurecookrecipes   
🍓 TWITTER | http://twitter.com/pcrecipes

Music by: http://www.bensound.com

#instantpot #instantpotrecipes #amyjacky

Portuguese Peri Peri Chicken with Crispy Potatoes - smoky, flavorful and delicious, served over crispy potatoes,  with a flavorful cilantro yogurt sauce.

Portuguese Peri Peri Chicken 

Whole Chicken (3-4 lbs)

½ lbs potatoes (Yukon or reds), thinly sliced (1/4 inch thick)

Ancho Chilies-rehydrated

smoked paprika

garlic

salt

coriander

sherry vinegar, red wine vinegar or lemon juice.

black pepper

yogurt

Cilantro – finely chopped

pepper

lemon juice

olive oil

Rehydrate dried chilies in a small pot of simmering water on the stove for 20 minutes. Remove stem and seeds.

Butterfly the chicken: Rinse inside and out, removing innards. Pat dry. Place on a cutting board, breast down. Using sharp kitchen scissors, cut along both sides of the spine, remove and discard. Turn the chicken over, and placing your hand on the breast bone, press down hard with the palm of your hand, to flatten.

Make the marinade by blending the marinade ingredients into a paste with a blender or food processor. Brush a layer of the marinade on the bottom of your large sheet pan.

Place the thinly sliced potatoes on top of the marinade and sprinkle with a generous pinch of kosher salt,  overlapping slightly but not too much.

Brush all sides and crevasses of the chicken with the marinade, coating fairly heavily. (You will add more marinade during cooking, so be sure to save the remaining.) Place chicken, skin side down on the potatoes and place in the hot oven.

Turn chicken over after 15 minutes, and place back in the oven. After 15 minutes, brush more marinade all over the chicken on the skin side, really lathering it up. Return to the oven and bake until cooked through another 15-30 minutes, or until leg/ thigh reaches an internal temperature of 165 F.  The bigger the chicken, the longer this will take. ( A large, 5-6 pound chicken may take an additional 20 minutes!) To crisp the skin and get it deeply brown, broil for a few minutes. A little char is good here!!! Remove chicken when done and let rest 5-10 minutes before serving. You can continue to cook the potatoes or crisp them up ( with broiler) while resting the chicken and cutting it into pieces.

While chicken is roasting, combine Cilantro Sauce ingredients together, either in a bowl- mixing by hand, or in a food processor. Serve cilantro sauce on the side.

MADE THIS RECIPE AND I HAVE TO SAY IT WAS ABSOLUTELY DELICIOUS. WILL DEF INITELY MAKE IT AGAIN AND WOULD SERVE IT TO FRIENDS.

I'm making it today :)
Thank you sooo much

This was wonderful. I used habanero instead to bump up the heat.

Thanks!

This is ridiculously good!  Thank you for sharing.

I've made this a couple times already. So delicious. Highly recommend.

Amazing! It was like eating chicken at the local portuguese restaurant. The potatoes were d-i-v-i-n-e. Everything was simple to make, full of flavour and finger-licking good! Thank you so much!

This was my first attempt at Portuguese Chicken!
I used pre cut chicken legs and thighs.  The flavour was sooo delicious! The potatoes cut thin and round made them so flavorful and with a nice crispiness

The chicken took a little bit more than what was indicated in the recipe, but the waiting was more than worth it, the flavour was terrific and the cilantro sauce was also divine. I used pasilla chile and it was just the right amount of flavour, not too spicy but the flavour of the chile was there

Very good. I made the marinade which is very thick and I wasn’t sure it would work. I skinned my chicken and scored it like a tandoori chicken, and I cooked mine on the gas BBQ. It was incredible but I would half the recipe for a whole chicken. I was lavish on the marinade and still binned a lot. I didn’t do the cilantro sauce.

Delicious!  Now one of my "go to" recipes. Can't get sriracha so just used chilie powder. Layered potatoes with sliced onions. Thank you for recipe!

Absolutely amazing dish, had the whole family almost licking plates clean and going back for thirds

I managed to find some dried Peri-Peri chilis where I live. I would love to try your recipe as the marinade and sauce look amazing! Do you have any idea how much of these peppers I can substitute for the chilis? Same amount by weight? (They are fairly small). Thanks in advance!

Hi! I managed to find dried Piri Piri peppers and would like to use those. Does the recipe work the same way? Do I need to rehydrate them as well? How much should I put in? Thanks in advance! Can't wait to try this recipe, the cilantro sauce looks amazing!

Super easy and so so so so good. It is now regularly requested by kids. We serve it in a soft taco with fresh colourful slaw, fresh mint as coriander and a drizzzzzzzzzzel of lime. (Pale ale optional 🍻)

This is my 3rd time following your recipe to cook Piri Piri chicken. Always comes perfect. 3rd time because friends demanding more to prepare.  Your instructions are very easy to follow and I love your tips particularly about potatoes. My wife loved the potatoes more than the chicken. This is one of my favorite chicken dishes. Thanks a lot for sharing.

This was amazing! Full disclosure: I found this recipe because I bought a bottle of Nando's Garlic Peri Peri sauce and wasn't sure what to do with it, so I used that instead of making my own. The potatoes were incredible and the roast chicken was the juiciest I've ever made. It was a 3-4 pounder and altogether took about an hour, doing a temp check every 15 min. Thanks so much for this recipe!

I rarely ever comment on recipes (yet I use ones on the internet all the time) and THIS is absolutely MIND BLOWING. It's straight forward, easy, and totally juicy and delicious. My fiance and I struggle with finding new recipes that we love, or new takes on easy meals. This has really changed our roast chicken game!! I didn't end up spatchcocking the chicken (just roasted whole for 1 1/2 hrs for a 5lb chicken), but it still turned out perfectly. Additionally, I was really worried about how the potatoes would turn out. I've tried potatoes like this in the past and they always end up hard and lacking flavor. But not these potatoes- they were soft, with a crunchy exterior (I did cut them thicker than suggested because I knew the chicken would be in longer since I did not spatchcock it), and bursting with flavor! The flavor of the chicken was so good that it could easily stand on its own, but the sauce throws it over the edge. I honestly would spend $40 for a thigh of this chicken at a restaurant- it's that good. Braaaavooo!!!

This dish is delicious! Thank you for sharing!!

Excellent recipe! I will try to make it in a cast iron dish next time.

https://content.jwplatform.com/videos/IlesVXEc.mp4

How to make the most falvorful Portuguese Chicken (Peri Peri Chicken) w/ Crispy Potatoes. Smoky, spicy, crispy-skinned, tender chicken baked over sliced potatoes that get crispy and flavorful in the oven. Video!

Portuguese Chicken 

A popular, traditional Portuguese chicken recipe that is made with a variety of spices and simmered in a delicious sauce. Serve it with rice, french fries, or over mashed potatoes.

Portuguese Chicken Mozambique

lbs chicken

Sazon Goya Spice ( con azafran)

shallot (small, minced)

unsalted butter

tbsps red pepper sauce (*add more if you like heat)

oz white cooking wine (or full-flavor beer)

parsley

First, you will need to cut the white meat into smaller chunks.

Clean your cutting board and knives and mince your shallot, garlic, and parsley.

Add your butter, garlic, and shallot to your stock pot. Stir fry until fragrant.

Dump the meat pieces into the pot and cook with the garlic, and shallots for about 5 minutes until chicken is golden brown.

Pour in the beer, Goya Foods Sazon con azafran, and pepper sauce. Stir fry for another 5 minutes. By this time to the chicken should be pretty much cooked.

Allow dish to simmer over low-medium heat for an additional 15 minutes.

Sprinkle with parsley, and serve over white rice, french fries, or homemade mashed potatoes.

Ultra-tender with a slightly spicy kick, this barbecue favourite is not only addictive—it’ll give your beloved Portuguese chicken restaurant a run for its money.

Portuguese-Style Grilled Chicken (The Best)

shallots, thinly sliced

½ cup ml) olive oil

tbsp ml) store-bought piri piri sauce

paprika

½ cup ml) white wine

½ cup ml) chicken broth

½ cup g) unsalted butter,

garlic, chopped

whole chicken, about 4 lb (1.8 kg)

lemon

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

In a small saucepan over high heat, brown the shallots in ¼ cup (60 ml) of the oil. Add the piri piri and paprika. Cook for 1 minute. Add the remaining oil (¼ cup/60 ml), the wine, broth and butter. Let simmer for about 15 minutes or until the sauce thickens slightly. Add the garlic and cook for 1 minute. Set aside.

Spicy Sauce

On a work surface, place the chicken, breast side down. With a chef’s knife or kitchen shears, remove the backbone and push down to open the chicken flat. 

Season the interior and exterior with the salt and rub with the cut side of the lemon for about 3 minutes or until the salt begins to dissolve. Let rest for 5 minutes. Place the chicken in a large glass dish. Coat with ¼ cup (60 ml) of the spicy sauce. Cover with plastic wrap. Transfer the remaining sauce to an airtight container. Refrigerate the chicken and the sauce for 12 hours or overnight.

Preheat one side of the grill, setting the burners to high. Oil the grate.

Drain the chicken. Place flat on the unheated section of the grill, skin side down. Close the lid and cook for 45 minutes. Flip the chicken and continue cooking for about 30 minutes or until a meat thermometer inserted into the thigh, without touching the bone, reads 180°F (82°C). Finish by crisping the skin on the heated section of the grill. 

Meanwhile, in a saucepan over medium-low heat, warm the reserved spicy sauce.

Cut the chicken into pieces. Brush generously with the reserved sauce.

Chicken

Le meilleur que j'ai fait maison. Merci Ricardo

J'adore cette recette avec des hauts de cuisse de poulet que j'accompagne avec des frites de Rutabaga cuites au four et que je sers avec mayo épicé et des légumes cuits au four. Un vrai délice!

Absolument incroyable sur charbon de bois. J'ai utilisé la piri piri en bouteille du St Hubert. Servi avec un riz aux légumes avec tomates cerises et ça s'agencait parfaitement. Ne pas lésiner sur la sauce lors du service. Se mange un peu comme un ragoût de poulet. Engin une bonne recette de poulet portugais!

Je suis vg, donc j’ai gouté à la sauce grâce à du tofu et c’est excellent. Ma famille a adoré ce poulet.,,, Merciiiii encore à L’équipe Ricardooooo!

Beaucoup de question sur la sauce qui fige.  Je n’ai pas la réponse.

Je n'ai pas de barbecue, est-il possible de faire cette recette au four?

Excellente cette recette! Poulet tendre et juteux à souhait. Bravo à toute l’équipe pour votre site de belles et bonnes recettes gratuites. Je suis vendue à Ricardo! ☺️

J'ai beaucoup aimé la technique de cuisson au BBQ. Par contre, le poulet était trop salé et nous n'avons pas apprécié la sauce. La prochaine fois, je badigeonnerais seulement de sauce Piri piri.

Quelle excellente recette! Le poulet est juteux et savoureux. La sauce ajoute encore plus de saveur. Je l’ai accompagné d’une autre excellente recette de Ricardo: Salade de pommes de terre grillées. À refaire absolument!

https://cdn.jwplayer.com/v2/media/fOtI1lbA

Top 4 portuguese chicken recipes from across the web

The most viewed portuguese chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Portuguese Chicken and ...

Portuguese Peri Peri Chicken

Portuguese Chicken Mozambique

Portuguese-Style Grilled Chicken (T...

Top 4 portuguese chicken recipes from across the web

The most viewed portuguese chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Portuguese Chicken and ...

Portuguese Peri Peri Chicken

Portuguese Chicken Mozambique

Portuguese-Style Grilled Chicken (T...

The most viewed portuguese chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine