Looking for Oporto chicken-style sauces and mashed potatoes and gravy recipe?!
I'm in Ireland and I MISS Oporto chicken!.!.!. I've done a bit of tracking and found something that looks like a marinade that would make the chicken, now I'm looking for the dipping sauces!. I can't even remember what they were (it's been over a year since my last Oporto experience!.!.!.) - can anyone give me any reminders or, most excellently, recipes!? also, has anyone got any tips on how to make potato and gravy that taste most like Oporto's!? I know the potato has cream and milk in it so am not looking to save my hips now!.
We're having a BBQ this weekend and Oporto-style chicken would be excellent!.Www@FoodAQ@Com
We're having a BBQ this weekend and Oporto-style chicken would be excellent!.Www@FoodAQ@Com
Answers:
Piri-Piri Sauce!.
It was probably the Portuguese who introduced the Chilli Pepper as we know it to Europe and the Far East!. They were probably also the first to use peppers to create a hot sauce, not hot maybe by today's standards, but nevertheless piri-piri is the Portuguese Original!. Look for Cayenne peppers and if you can't get them New Mexico or pequin!.
4 chilli peppers, cleaned and finely chopped
juice of one Lemon
3 cloves of garlic, minced
one tablespoon of chopped fresh parsley, (optional)
one tablespoon Paprika
4 tablespoons of Olive Oil
1 teaspoon Salt
Remove stems and seeds from peppers - take the necessary precautions when handling hot peppers!.
Grind and mix all ingredients to a fine paste by hand or use a blender or food processor!. If you want to go hotter add ground cayenne pepper of pepper flakes to taste!. Cook in a hot frying-pan for a few minutes!.
Store in a sterilized jar in the refrigerator!. The flavour will develope over the following week!.Www@FoodAQ@Com
It was probably the Portuguese who introduced the Chilli Pepper as we know it to Europe and the Far East!. They were probably also the first to use peppers to create a hot sauce, not hot maybe by today's standards, but nevertheless piri-piri is the Portuguese Original!. Look for Cayenne peppers and if you can't get them New Mexico or pequin!.
4 chilli peppers, cleaned and finely chopped
juice of one Lemon
3 cloves of garlic, minced
one tablespoon of chopped fresh parsley, (optional)
one tablespoon Paprika
4 tablespoons of Olive Oil
1 teaspoon Salt
Remove stems and seeds from peppers - take the necessary precautions when handling hot peppers!.
Grind and mix all ingredients to a fine paste by hand or use a blender or food processor!. If you want to go hotter add ground cayenne pepper of pepper flakes to taste!. Cook in a hot frying-pan for a few minutes!.
Store in a sterilized jar in the refrigerator!. The flavour will develope over the following week!.Www@FoodAQ@Com
CHICKEN OPORTO
1/2 c!. butter
1/2 lb!. fresh mushrooms, thin sliced
1/4 c!. flour
1 tsp!. salt
1/4 tsp!. pepper
1/4 tsp!. ground nutmeg
4 med!. whole chicken breasts, skinned and boned
1 1/2 c!. heavy or whipping cream
1/3 c!. white port wine
Begin 35 minutes ahead!.
1!. In 12 inch skillet over medium high heat, in hot butter cook mushrooms 5 minutes!. Remove mushrooms with slotted spoon to bowl!. Set aside!.
2!. In plastic bag, combine flour, salt, pepper, and nutmeg!. Coat chicken breasts by tossing in closed bag!. In same skillet, in remaining butter, over medium high heat, cook chicken until brown!.
3!. Stir in cream, port, and mushrooms, heat until boiling!. Reduce heat to low; cover and simmer 15 minutes until chicken is fork tender!.
CHICKEN OPORTO:
Ingredients
# 1/2 cup butter
# 1/2 lb fresh mushroom, thin sliced
# 1/4 cup flour
# 1 teaspoon salt
# 1/4 teaspoon pepper
# 1/4 teaspoon ground nutmeg
# 4 medium whole boneless skinless chicken breast
# 1 1/2 cups heavy cream or whipping cream
# 1/3 cup white port
Directions
In 12 inch skillet over medium high heat, in hot butter cook mushrooms 5 minutes!. Remove mushrooms with slotted spoon to bowl!. Set aside!.
In plastic bag, combine flour, salt, pepper, and nutmeg!. Coat chicken breasts by tossing in closed bag!. In same skillet, in remaining butter, over medium high heat, cook chicken until brown!.
Stir in cream, port, and mushrooms, heat until boiling!. Reduce heat to low; cover and simmer 15 minutes until chicken is fork tender!.
PORTUGEESE STYLE SAUCE:
two or three fresh hot chile peppers (hot red peppers are typical; jalapeno peppers and poblano peppers are also good), chopped
four tablespoons lemon juice or lime juice (or cider vinegar)
four tablespoons oil
one tablespoon cayenne pepper or red pepper, or one tablespoon dried red pepper flakes (optional)
one teaspoon minced garlic (or garlic powder)
one tablespoon paprika
one teaspoon salt
dried or fresh oregano or parsley (or similar) (optional)
What you do
Combine all ingredients!. Grind and mix the ingredients into a smooth paste!. Adjust the ratio of cayenne pepper and paprika to taste!. Rub marinade onto meat and allow to marinate in a glass bowl for at least thirty minutes (or overnight if possible) before cooking!. This marinade works well on chicken, beef, or any other grilled meat!. Some cooks briefly cook the mixture before storing it!. "Aging" the marinade by storing it in a refrigerator for a few days allows the flavor to develop!.Www@FoodAQ@Com
1/2 c!. butter
1/2 lb!. fresh mushrooms, thin sliced
1/4 c!. flour
1 tsp!. salt
1/4 tsp!. pepper
1/4 tsp!. ground nutmeg
4 med!. whole chicken breasts, skinned and boned
1 1/2 c!. heavy or whipping cream
1/3 c!. white port wine
Begin 35 minutes ahead!.
1!. In 12 inch skillet over medium high heat, in hot butter cook mushrooms 5 minutes!. Remove mushrooms with slotted spoon to bowl!. Set aside!.
2!. In plastic bag, combine flour, salt, pepper, and nutmeg!. Coat chicken breasts by tossing in closed bag!. In same skillet, in remaining butter, over medium high heat, cook chicken until brown!.
3!. Stir in cream, port, and mushrooms, heat until boiling!. Reduce heat to low; cover and simmer 15 minutes until chicken is fork tender!.
CHICKEN OPORTO:
Ingredients
# 1/2 cup butter
# 1/2 lb fresh mushroom, thin sliced
# 1/4 cup flour
# 1 teaspoon salt
# 1/4 teaspoon pepper
# 1/4 teaspoon ground nutmeg
# 4 medium whole boneless skinless chicken breast
# 1 1/2 cups heavy cream or whipping cream
# 1/3 cup white port
Directions
In 12 inch skillet over medium high heat, in hot butter cook mushrooms 5 minutes!. Remove mushrooms with slotted spoon to bowl!. Set aside!.
In plastic bag, combine flour, salt, pepper, and nutmeg!. Coat chicken breasts by tossing in closed bag!. In same skillet, in remaining butter, over medium high heat, cook chicken until brown!.
Stir in cream, port, and mushrooms, heat until boiling!. Reduce heat to low; cover and simmer 15 minutes until chicken is fork tender!.
PORTUGEESE STYLE SAUCE:
two or three fresh hot chile peppers (hot red peppers are typical; jalapeno peppers and poblano peppers are also good), chopped
four tablespoons lemon juice or lime juice (or cider vinegar)
four tablespoons oil
one tablespoon cayenne pepper or red pepper, or one tablespoon dried red pepper flakes (optional)
one teaspoon minced garlic (or garlic powder)
one tablespoon paprika
one teaspoon salt
dried or fresh oregano or parsley (or similar) (optional)
What you do
Combine all ingredients!. Grind and mix the ingredients into a smooth paste!. Adjust the ratio of cayenne pepper and paprika to taste!. Rub marinade onto meat and allow to marinate in a glass bowl for at least thirty minutes (or overnight if possible) before cooking!. This marinade works well on chicken, beef, or any other grilled meat!. Some cooks briefly cook the mixture before storing it!. "Aging" the marinade by storing it in a refrigerator for a few days allows the flavor to develop!.Www@FoodAQ@Com