#portugueseflavors

[hmnals]

A hearty and tasty Portuguese soup with kale, potatoes, linguica sausage, and a rich broth.

Ingredients: 1 lb linguica sausage, sliced. 1 onion, chopped. 3 cloves garlic, minced. 2 potatoes, diced. 1 bunch kale, stems removed and leaves chopped. 6 cups chicken broth. 1 can 14 oz diced tomatoes. 1 teaspoon paprika. 1 bay leaf. Salt and pepper to taste.

Instructions: While the heat is on medium, brown the linguica sausage in a large pot. Put in the minced garlic and chopped onion. Saut until the onions are soft. Put in chopped kale, chicken broth, diced tomatoes, paprika, bay leaf, salt, and pepper. Mix everything together. Once the soup starts to boil, lower the heat and let it cook for 20 to 25 minutes, until the potatoes are soft. Take the bay leaf off before you serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

genesee county garden tour

[ask-alexandrite-fusion]

Piri Piri Chicken is a spicy and flavorful dish originating from Portugal. The marinade combines garlic, chilies, lemon juice, and spices to create a bold and zesty flavor profile. Grilling the chicken adds a delicious smoky char, making it a perfect dish for any barbecue or gathering.

Ingredients: 4 chicken thighs. 4 chicken drumsticks. 4 cloves garlic, minced. 2 red chilies, chopped. 1 lemon, juiced. 2 tbsp olive oil. 1 tsp smoked paprika. 1 tsp dried oregano. Salt and pepper to taste.

Instructions: Lemon juice, olive oil, smoked paprika, dried oregano, salt, and pepper should all be mixed together in a bowl. The chicken thighs and drumsticks should be rubbed with the mixture. Let it sit for at least an hour, but ideally all night. Warm up the grill over medium-high heat. For 6 to 8 minutes on each side, or until cooked all the way through and charred, put the chicken on the grill. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 16 minutes

Sunnyvale Art Gallery

[smokethewurm]

Portuguese Seafood Stew is a flavorful dish that combines a variety of seafood with aromatic vegetables and spices. This hearty stew is perfect for a cozy dinner, showcasing the bounty of the sea in a rich and satisfying broth.

Ingredients: 500g mixed seafood such as shrimp, squid, mussels, and clams. 2 tablespoons olive oil. 1 onion, chopped. 3 garlic cloves, minced. 1 red bell pepper, chopped. 1 green bell pepper, chopped. 2 tomatoes, diced. 1/2 cup white wine. 2 cups fish or seafood broth. 1/2 teaspoon paprika. 1/2 teaspoon crushed red pepper flakes. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add onions and garlic, saut until translucent. Add bell peppers and cook until softened. Stir in tomatoes and cook until they release their juices. Pour in white wine, let it simmer for a few minutes to reduce. Add seafood broth, paprika, and red pepper flakes. Season with salt and pepper. Bring the stew to a simmer and add the mixed seafood. Cook until seafood is cooked through. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Jacksonville Elementary School PTA

[dacozinha]

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Borbulhar de amor. Caldeirada. Vão lavar as mãos... #dacozinha #caldeirada #cozinharegional #portugal #portugueseFlavors #fishstew (em DC Lab)

[dacozinha]

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See you in a while, gorgeous! My All time favourite dish, my way Caldeirada! Listen, you Dublin Leprechauns, wanna try? Lucky you, We just went international! #dacozinha #ontour #umchefemsuacasa #dublin #dublinrocks #realFood #portugueseFlavors #trueCooks