Honest Portuguese Arroz com Frango (Chicken and Rice)
Another traditional Portuguese dish, Arroz com Frango (commonly referred as Chicken and Rice' here in the States) originates from Don's kitchen. Whether you like his version or your own, you'll love the show as it reminds you of this wonderful dish.
Enjoy!
Don't miss Don's 'Confessional' at the end of the show.
If you like the video, please SHARE and FOLLOW!
Learn More:
Thank you!
#Portugal #Portuguese #arrozcomfrango #chickenandrice #cooking #cookingshow #spokane #washington #iamportuguese #honestportuguese #saloio #Authenticportuguese #DonSantos #linguica #carlorossi #paprika #bayleaves #PortugueseFood
???????? ONE-POT Chicken & Rice | Easy & Flavorful ???????? | Perfect Weeknight Meal | Simplify Your Dinner Time
Discover the magic of this One-Pot Chicken & Rice recipe that's perfect for busy weeknights! ????????️ Made with Basmati rice and aromatic spices like Kashmir red chili powder, this dish is both easy and flavorful. ???????? Customize the heat level with black pepper seeds or powder to suit your taste buds. And I used Kashmir red chili powder to get that nice red color. ????️ Don't miss out on this convenient and delicious recipe! Hit that LIKE button, SUBSCRIBE, and SHARE the video with your friends! ???? #OnePotChickenRice #EasyRecipe #FlavorfulDinner
Ingredients (5-6 servings):
Chicken 150g
Basmati Rice 3 cups
Butter, Vegetable Oil 2 tbsp
Coconut Milk 1 cup
Onion, Bell Pepper 150g
Garlic 4-5 cloves
Turmeric ½ tsp
Chili Powder ½ tsp
Garlic Powder ½ tsp
Onion Powder ½ tsp
Oregano ½ tsp
Lemon Juice 1 tbsp
Bay Leaves 2
Black Pepper Seeds ½ tsp
Coriander
Salt 2 tsp/to taste
If you are interested in the products that we use in our videos/recommends to use at your home.
// PRODUCTS WE USE:
○ Overhead camera -
○ Side camera -
○ Tripod -
○ Studio lights -
○ Table -
○ Cookware set -
○ Cookware set -
○ Mixing bowls set -
○ Hot plate -
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that we provide we may receive a small commission. There is no additional charge to you! Thank you for supporting Twist With A Taste so we can continue to provide you with free content each week!
About Taste With A Twist:
All our effort is to bring dozens of different types of world’s tastes into your kitchen. Many more tastes are yet to come. Stay tuned.
Connect with Twist With A Taste:
Like us on Facebook:
#easyanddeliciousrecipes #homemade #twistwithataste
This Is My Grandma's Favorite Chicken Recipe For Lunch.
This Is My Grandma's Favorite Chicken Recipe For Lunch.
Grandma's secret lunch recipe
Danny N shows appreciation on grandparents day by recreating one of his grandma's favorite chicken dinners
========================================
Welcome to Danny N’s YouTube channel, where culinary delights come to life! Join me on a gastronomic journey as I bring you a daily dose of delectable recipes that will tantalize your taste buds and leave you craving for more.
With a passion for cooking and an unwavering commitment to quality, I strive to create dishes that not only taste amazing but are also easy to make at home.
So, if you’re ready to elevate your cooking game and impress your family and friends with restaurant-worthy dishes, hit that subscribe button and stay tuned for more exciting recipes.
========================================
chicken recipe,chicken recipes,chicken,fried chicken recipe,chicken breast recipe,italian chicken recipe,recipe,butter chicken recipe,chicken biryani recipe,curry chicken recipe,chicken wings recipe,easy chicken recipes,chicken scallopini recipe,scallopini recipe chicken,best chicken breast recipe,recipes,chicken francaise recipe,chicken breast,best chicken francaise recipe,chicken francese recipe,simple chicken francaise recipe
#chicken #chickenrecipe #chickendinner #lunch #lunchrecipe #lunchtime
The Ultimate Comfort Food Chicken & Rice with White Sauce ????
Chicken:
2 pounds chicken thighs boneless & skinless
6 to 8 thighs
1/4 cup olive oil
1 juice of lemons or 1 tbsp
1 tbsp minced garlic
2 tsp allspice optional
2 tsp coriander
2 tsp paprika
2 tsp cumin
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp turmeric
1/2 tsp oregano
1/2 tsp dried parsley
1/4 tsp cayenne
1 packet sazon
1 tsp garlic powder
1/2 tsp adobo
Instructions:
Mix all seasoning to make paste and marinate chicken for 30 mins to 4 hours.
Fry chicken on skillet on medium to high heat for 2 to 3 mins each side, then turn heat to low and cover to cook for 2 to 3 mins
After cooling and chopping add chicken back to pan to fry for 1 to 2 mins for extra flavor
Oil for frying chicken vegetable or canola
Rice:
2 cups basmati rice
2 cups chicken broth
2 tbsp butter
1/2 tsp turmeric
1/2 tsp oregano
1/2 tsp cumin or 1/4 tsp
2 tsp salt if water 1 tsp if broth
1 bay leaf
Add whole clove or cardamom pod to rice about 3 to 4
Wash rice till clear or for 2 mins
Serve with pita, tomato, cucumber and lettuce optional and ofc white sauce
Sauce:
1/2 cup sour cream
1 cup Mayo
1/2 Greek yogurt
2 to 3 tbsp water
1 tbsp vinegar
kosher salt to taste 1 to 2 tsp
1/2 tsp black pepper
1/2 tsp parsley dried
1 tsp sugar
1 tbsp honey
1 tsp lemon juice
Add a little cilantro or chopped parsley
1/2 Tsp Adobo
Store in fridge 30 mins
#shorts #cooking #food #recipe #chicken
BUD DUPREE | CAJUN SALMON W/ STICKY JASMINE RICE | NFL CHEF ARRON SAIN
Pittsburgh Steelers LB Bud Dupree has Cajun Salmon topped with Crab Alfredo Sauce & Sticky Jasmine Rice for Dinner !!
SUBSCRIBE and click the Bell!
Produced by:
Social Media:
Website:
Broiled chicken cacciatore with cauliflower mash
Check your heart and metabolic health here:
Get 20% off with Code: ADAM20
Thanks LetsGetChecked for sponsoring this video! Check out all of their at-home tests.
***RECIPE, SERVES 4-5***
For the chicken
1.5 lb (.7 kg) boneless skinless chicken thighs, 5 or 6 thighs
2 lb (1 kg) tomatoes, cut in half
3 bell peppers, cut in half, seeds and stems removed
3 shallots (or 1 onion), cut in half and peeled
5-6 garlic cloves, crushed and peeled
capers
balsamic vinegar
olive oil
salt
pepper
fresh sage
fresh thyme
For the cauliflower
1 head cauliflower, roughly chopped into florets
5-6 garlic cloves, peeled and roughly chopped
2-4 tbsp butter
a little milk or buttermilk
grated parmesan or pecorino cheese
salt
pepper
For the chicken, start your oven's broiler (grill) heating to maximum. Put the chicken, tomatoes, peppers, shallots and garlic into a large roasting tray. Drizzle everything with olive oil, season with salt and pepper, toss to get everything coated, position all the vegetables cut-side down, and get everything spread evenly with minimal overlap. Tuck the garlic under the chicken to protect it from burning.
Put the tray under the broiler and check on it frequently. You want everything but the chicken and the garlic to burn. When the chicken is brown on the top side, flip it over. When the peppers feel just barely cooked, take them out. When the chicken is brown on both sides, add some capers and a splash of balsamic vinegar to the pan. If there isn't enough liquid in the pan to stew the chicken, put in some water, and/or cover the chicken pieces with tomatoes so that they'll get plenty of wet heat.
When the chicken feels soft (after maybe 45 minutes), take the pan out. Lift as many of the burnt skins as possible off of the tomatoes and shallots and discard — don't worry if you can't get them all off. Push the chicken to one side of the tray and everything else to the other. Use a wooden spoon to mash the tomatoes, garlic and shallots into a sauce, taking care to scrape and dissolve any fond in the pan. Gently coat the chicken pieces in the sauce, then turn the burner under that side of the pan on medium-low to simmer the chicken in the sauce for a few minutes.
Peel as much burnt skin as possible off the peppers and cut them into strips. Return them to the roasting tray to reheat. Taste the sauce and consider adding any additional salt or vinegar it needs. Tear in a few sage leaves and gently toss everything together. Garnish on the plate with fresh thyme leaves.
For the cauliflower, put the florets into a pot and cover them halfway up with water. Cover the pot and boil/steam until soft. Drain. Return the empty pot to the heat, melt in the butter and let it brown. Turn off the heat and stir in the garlic. Let it cook for a moment, then stir in the cauliflower. Mash it up or puree it (an emersion blender is easiest). Mix in a little milk until you like the texture (you might want very little or none at all). Stir in grated cheese, salt and pepper to taste.