Piri-Piri Chicken (Frango Piri-Piri)
Portuguese spatchcocked chicken bathed in piri-piri chili-garlic-lemon marinade, charred over flame.
11 食谱使用鸡肉 — 马介休、蛋挞、piri piri——受大西洋影响,味道浓郁。
这些11葡萄牙鸡肉食谱平均准备时间约88分钟,每份提供385-620 kcal,18%评级容易足以平日。每个食谱包括精确食材数量、分步说明和完整每份营养。
葡萄牙菜是大西洋和粗朴的 — 大量大蒜、新鲜草本和辣椒,以对盐鳕鱼和烧烤鱼的热爱而闻名。当葡萄牙厨师使用鸡肉时,他们伸向橄榄油、大蒜、月桂叶、皮里皮里、芫荽和大量海鲜,并且这些食谱中最常出现的技法是烧烤, 炖, 煮沸 和 腌制。
世界上最常见的蛋白质 — 温和、精瘦,几乎适应任何香料和烹饪方法。在这个集合中最常见的是与garlic, olive oil, onion, fine sea salt, boiled potatoes 和 parsley一起烹饪。这里的菜肴跨越葡萄牙经典在仅仅32分钟准备到更慢、更复杂烹饪酬报放松下午。
读者收藏: Piri-Piri Chicken (Frango Piri-Piri) 是这个集合中评分最高菜肴在4.9★来自2,640评分。
Portuguese spatchcocked chicken bathed in piri-piri chili-garlic-lemon marinade, charred over flame.
Crispy-skinned, fiery Portuguese-style chicken marinated in piri-piri, garlic and citrus.
Algarve Sesame Lime Stew turns portuguese pantry flavors into a complete stew with chicken legs, olive oil, garlic, paprika and vinho verde, and a fresh parsley finish.
Azores Green Herb Salad turns portuguese pantry flavors into a complete salad with grilled chicken, olive oil, garlic, paprika and vinho verde, and a fresh parsley finish.
Portuguese Market Lemon Herb Rice Bowl brings portuguese flavor to a practical rice bowl built with chicken thighs, olive oil, garlic, paprika and vinho verde, and a fresh parsley finish.
Portuguese Mountain Green Herb Salad brings portuguese flavor to a practical salad built with grilled chicken, olive oil, garlic, paprika and vinho verde, and a fresh parsley finish.
Chicken marinated in a fiery piri piri chile sauce, grilled or roasted until charred and juicy, a Portuguese classic with African roots.
A hearty boiled dinner of various meats, sausages and vegetables simmered together, one of Portugal's most substantial traditional feasts.
A flaky Portuguese chicken pot pie filled with herbed shredded chicken and vegetables.
Portugal's famous piri-piri roast chicken, marinated in chili and garlic with a touch of honey sweetness.
A baked chicken and rice casserole scented with saffron and slow-cooked onions.
寻找饱满、粉红色的肉质,没有灰色斑块,气味清新。鸡腿比鸡胸肉汁液更丰富,更耐高温;带骨带皮的块肉提供最多风味。
在烤前拍干以获得适当的褐色,并在室温下静置15分钟,使其均匀烹饪。含酸性或酸奶的腌汁能使精瘦鸡胸肉变嫩。
烹饪至内部温度74°C / 165°F — 肉汁应该清澈,骨头周围没有粉红色。
精瘦、高蛋白选择:无皮鸡胸肉每100克提供约31克蛋白质,饱和脂肪很少。
大多数这些11葡萄牙鸡肉食谱从开始到完成准备好约88分钟。最快的,Portuguese Market Lemon Herb Rice Bowl,采用约32分钟,而较慢煮菜肴运行至285分钟。
跨越这个集合他们范围从约385至620 kcal每份,平均498 kcal — Portuguese Market Lemon Herb Rice Bowl是最清淡选择在385 kcal。
Frango Piri Piri (Portuguese Spicy Grilled Chicken)是开始一个好地方 — 评级easy和在约285分钟汇聚。18%食谱这里初学者友好。
在这些食谱中,鸡肉最常与garlic, olive oil, onion, fine sea salt, boiled potatoes 和 parsley配对。葡萄牙厨房也依靠橄榄油、大蒜、月桂叶、皮里皮里、芫荽和大量海鲜。
烹饪至内部温度74°C / 165°F — 肉汁应该清澈,骨头周围没有粉红色。