Portuguese chicken is a classic of Argentine cuisine, legacy of immigrant grandparents who prepared this dish with the basic and economic ingredients they could buy. It is a surrender dish that you can prepare in quantity for the whole family. In addition, in recipesgratis we will teach you to prepare it in a healthy way, with chicken supreme and with little oil, we point out that these have less fat than the rest of the chicken. Do not miss how to make the Portuguese chicken. At the end of the recipe you will also find the nutritional information of this dish, suitable for those who seek to lose weight, eat healthy or even for people with diabetes. Lets cook!
| 🚻 3 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make the Portuguese chicken: |
| 1 Supreme chicken 1 cup of perita tomato 1 onion ½ chil |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make the Portuguese chicken:
1. The Portuguese chicken recipe begins with potatoes peeling the onion and carrot. Cut the onion and chili in julienne, the carrot into slices. Save the onion with 1 teaspoon of oil or oil in aerosol and with the high heat, when brown, lower the heat halfway and add 1 tablespoon of water. On the other hand, when the water evaporates, add to the pepper and the carrot. Every time you begin to brown, add 1 tablespoon of water to cook little by little, but with the taste of sauteed.
2. While vegetables are cooked, cut the supreme in 3 portions and pass them for flour or cornstarch. In this way, they will be brown on the outside, generating a protective layer to maintain their own meat humidity. On the other hand, when the vegetables are as cooked as you want, remove them from the pan and dora in the same cooking bottom the chicken with the flour or with the cornfield. Do not move it until it is golden. Then, turn it over and let it brown on the other side. We point out that Portuguese chicken thighs are also delicious.
3. When you have finished browning the chicken in the pot, add the sauteed vegetables, the condiments, the peas, the peeled perita tomatoes and the tomato sauce. In this way, you will elaborate a Portuguese sauce. Lower the fire to a minimum and cover the pan. In 10-15 minutes the chicken will be cooked, you can already add a fourth teaspoon of sodium bicarbonate so that the tomato is not acidic. If you are preparing this dish with more time, you can cook it for 40 minutes to lose acidity and take more flavor. You almost have the chicken to the pan with potatoes ready!
4. Serve your traditional Portuguese chicken with puree or baked potatoes. You can also accompany it with rice, noodles or sweet potatoes. Tell us in the comments what this Argentine recipe has found.
