Portuguese chicken recipe
Ingredients8 garlic cloves, crushed
juice of 2 lemons
1/3 cup (80ml) whisky
1 bay leaf
2 teaspoons paprika
2 tablespoons olive oil
1 large chicken
jacket potatoes, lettuce wedges, lemon wedges, sliced tomatoes, to serve
Piri piri sauce
1/3 cup (80ml) olive oil
juice of ½ lemon
2 long red chillies, finely chopped
1 garlic clove, crushed
PreparationCombine garlic, lemon juice, whisky, bay leaf, paprika and oil in a shallow dish.
Using a sharp knife or kitchen scissors, cut chicken through breastbone. Open out, turn over and flatten by pressing down with heel of hand along backbone. Score chicken skin and flesh. Brush marinade all over chicken, cover and refrigerate for 1 hour to marinate.
Meanwhile, combine all piri piri sauce ingredients in a bowl and season with salt.
Preheat a chargrill or charcoal barbecue on high. Cook chicken for 40 minutes, turning and basting frequently with marinade, until golden brown and cooked through. Cut into pieces with kitchen scissors and spoon over piri piri sauce. Serve with potatoes, lettuce, lemon and sliced tomatoes.
Displaying 10 of 32 Portuguese Restaurants.
|1.||Vasco's Portuguese Charcoal Grill||Kingston|
|3.||Greco's on Broadway||Nedlands|
|5.||Little Portugal||Dulwich Hill|
|7.||Anada Bar and Restaurant||Fitzroy|
|8.||Vaby's Mediterranean Grill Campbelltown||Campbelltown|
|9.||Vaby's Mediterranean Grill Penrith||Penrith|
|10.||Illawong Foodroom||Evans Head|
Featured Food & Recipes
Floury vs. waxy potatoes
Waxy potatoes tend to hold their shape and remain firm and compact when boiled. Floury potatoes become fluffy and airy inside and are best used for baking, roasting, mashing and deep-frying. Due to their low sugar content they tend to fall apart when boiled.
Dried Shrimp are tiny dried prawns used in Malaysian cooking in laksa pastes and sambals.