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DutchFRANGO A PORTUGUESA ( roasted chicken on a Portuguese method)

Frango a Portuguesa (roasted chicken on a Portuguese method). A delicious chicken dish with a spicy onion-tomato sauce. A recipe from Mozambique, prepared by the Happy Chief Cook.

Clearly to recognize in this chicken dish is the Portuguese Influence.
A delicious chicken dish with a spicy onion-tomato sauce.
A simple dish to prepare.

Preparation time : 55 à 60 minutes.
Serves: 2.

Ingredients:

2 half chickens,
One large onion,
1 clove garlic,
50 grams butter,
1 tablespoon flour,
5 vine tomatoes,
68 grams tomato paste (small can)
2 tablespoons sherry,
4 teaspoons sea salt,
4-season pepper,
1 red chilli,
200 grams of white rice.

Predirections:

Preheat the oven to 200 degrees Celsius.

Season the half chickens with 4-season pepper and 2 teaspoons sea salt.

Notch the vine tomatoes around a few times.
Dip the vine tomatoes for 40 seconds in boiling hot water.
Then remove the skin off and discard.
Then cut the vine tomatoes into small pieces.

Chop the onion finely.

Chop the garlic finely.

Cut the red Spanish pepper in half lengthwise and remove the seeds.
Cut the red Spanish pepper then into very thin strips.

Directions:

Roast the half chickens under the grill for 30 minutes.

Heat the butter in a casserole.
Bake the chopped onion and chopped garlic over low heat until the onions are soft.

Stir the flour through the onions and add the vine tomatoes, tomato paste, sherry, 2 teaspoons of sea salt and the red Spanish pepper.

Bring it all to a boil and stir well.
Then put the lid on the pan and reduce the heat to the lowest setting.
Let it simmer for 25 minutes.

Then add the roasted half chickens, and let it simmer for another 20 minutes over a moderate flame without a lid on the pan.
Please note, that not too much moisture evaporates.

Cook in the meantime, the white rice according to the instructions on the package.

Serve the half chickens on a bed of white rice.

In Portugal is it served with mashed potatoes instead of rice.

Enjoy!

Prepared by the Happy Chief Cook. Posted on May 10, 2011.