portuguese recipes

Cod Fish Cakes

salt cod

onion,

bay leaf

peppercorns

water

potatoes

Seasonings (possible suggestions: onion, parsley, black pepper,

eggs

Salt

Butter

cornmeal

Soak the salt cod in cold water. Salt cod needs a long soaking to remove the preserving salt, so start at least 1 day in advance. First, wash off excess salt under cold, running water. Place fish in a bowl, or crock, of cold water and refrigerate, changing the water several times. Soak until the fish feels soft and almost fresh, this will take a good 24 hours.

Poach the salt cod. In a 2-quart pan, add onion, bay leaf, peppercorns, and water and bring to a simmer. After 5 minutes, add the drained soaked codfish and enough water to cover the fish. Bring to a simmer. When it comes to a simmer, cover immediately, and remove pan from heat (salt cod toughens if simmered more than a few seconds). Let stand for 10 minutes or until you are ready to use it.

Drain the fish and flake it into a bowl. In a separate bowl, mash the potatoes. Using your hands or a wooden fork, mix the mashed potatoes in with flaked cod. The portions are up to you, more potato than fish is usually the norm. Suggested seasonings to be added at this point are chopped onion, chopped parsley, pepper, etc. In a cup, beat eggs with a pinch of salt. Beat 3/4 of eggs into the fish and potato mixture. Add more egg by drops if mixture is very stiff. Add a little cornmeal if the mixture is too wet. Let cool 20 minutes for easy forming.

In a frying pan, heat about 1/2-inch of butter or bacon grease. Shape cod mixture into small patties, being sure to flatten out the centers. Just before placing in the frying pan, coat patties with cornmeal. Fry 2 to 3 minutes on each side until browned. Remove to a tray lined with paper towels. Keep warm in 200 degree F oven while frying the remaining.

My Mother used to make these on Fridays and served them with stewed tomatos and her wonderful cole slaw.  She used Gorton's dried flaked codfish that came in a box and followed the receipe on the box.  You had to soak the flakes overnight as well.  I like this recipie, it's very close to Mom's.  The dried codfish is no longer available.  I by salt cod, sometimes comes in a wood box or plastic wrap at my supermarket.  It was 5.99 for the bag and had a about a pound of fish in it.  Good stuff!.

I miss Gorton's canned codfish cakes (which I grew up eating).  These were close, but no banana.  Still good  though.  The cakes were beautiful.  My oldest son says he likes these better than the canned cakes, so that was a big plus.  The salted cod wasn't easy to find.  I got some at Whole Foods for $8.99 a pound.  Add the cost of 3 large russet potatoes and it is definitely more expensive than $1.50 a can. 

This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. This soup is a winter wonder.

Portuguese Chourico and Kale Soup

(2 turns around the pan) extra-virgin olive oil

white waxy potatoes,

onions,

garlic, chopped

bay leaves, fresh or dried

kale,

salt and pepper

tomatoes

chourico,

chicken broth

crusty bread

Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

Serve soup with hunks of crusty bread and butter.

Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

Used mild Italian sausage, garbanzo and cannelloni beans....delicious!!  Served the family and put the rest in the freezer for another day.  

This is SOOO delicious!  I had kale, swiss chard and collard greens in the fridge so I used all 3.  Then there was no chourico at the grocery store so I substituted pork butt, chopped it into bite-sized pieces (marinated/ribbed with white wine, paprika, cayenne pepper, salt, garlic and onion powder for about 2 hours) and then smoked it for 2 hours at 450* in our smoker, then added the smoked meat to the soup... MAN OH MAN was it YUMMMMMY!!!!

Great Recipe, 
I skipped the chick peas but everything else was terrific! My husband comes from a Portuguese background and he approved. ✔️

This soup is tied for 1st place as my personal favorite. EVER. I sub linguica for the cured Spanish chorizo (both are fully cooked/cured, but linguica is easier to find). Waxy white or gold potatoes work best for this, at least for me. But red potatoes do just fine in a pinch. I don't add as much sausage nowadays since the package sizes are been reduced 12oz - oops, they're down to 11oz now! I don't figure it's worth opening and using part of another one, but might have to in the future. I use more garlic, am careful about the onion as I live with an onion hater and must be sneaky about it. But on a cold and/or rainy night, I look forward to this soup all day.

Super delicious! I doubled the broth and added white beans instead of garbanzo. Also cooked for 30minutes to meld flavors more...will make again!

Easy and delish! I used chicken sausage and sweet potatoes.  The soup was very hearty and filling, mine turned out almost stew like.  The entire family loved it, especially my husband! 
First time doing a review that is how good this soup is.

I thought this was very tasty. I used everything called for but substituted linguica for the chourico and simmered it for about an hour. What a smoky, hearty soup. It was so quick and easy to prepare.

SUMMARY:  Delicious... IF cooked longer than recommended.  
DETAILS:  The modifications I made to this recipe are  1) I purchased Chorizo sausage raw, and browned prior to making the soup;  2) I substituted Cannelini beans for the Garbanzo beans because I happen to hate Garbanzo beans; 3) As another reviewer recommended, I simmered the soup for 30-40 minutes instead of the recommended 10 minutes.  In my mind, the longer cook time will be mandatory if you want to get that "comfort food" feel from the soup.  This will give you more flavor, and that thick tomato-white bean broth that we all know and love.  Most importantly, simmering for longer will cook the potatoes until they are easy to break apart in your mouth.  I tested the soup at 10 miinutes and - even though I'd cubed the potatoes quite small - found the potatoes to be "al dente" in a way that did not appeal to me.  
My entire family LOVED this recipe.  Highly recommended.

My family and I love this soup. I use chicken chorizo, as we don't eat pork, but do everything else the same. A delicious, hearty soup- great on a chilly night with some crusty bread!

I have been making this soup since I first saw Rachel Ray make it on the Food Network OVER 15 YEARS AGO &amp; this is STILL one of my favorite fall dishes. This dish is ALWAYS a HIT! 

https://www.foodnetwork.com/videos/classic-portuguese-soup-78217

Cook up a fantastic recipe for Portuguese Chourico and Kale Soup.

Classic Portuguese Soup

Portuguese-Style Fish Stew

olive oil

bay leaves

paprika (smoked

green bell pepper, thinly sliced

garlic,

cilantro

bass,

bread,

Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes.

Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes.

Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.

I love this recipe! It is so easy to make. I used rock fish, and it tasted so good. I added a can of white beans, and it made it that much heartier. I will definitely make this again and again.

This is a Great receipt - I used Sword Fish and Italian Style Diced Tomatoes. It came out Delicious. Next time I’m going to add Shrimp to it. 

Not used to cooking with bay leaf. I like my food highly seasoned and so i added some cajun seasoning, and added the cilantro at the end as I anticipated adding it before then would cause it to be too soft. For some reason in the beginning i added the bay leaf and paprika as written, and it burned almost instantly. So started over, sauteing the onion and pepper first, then add tomatoes then paprika and bay leaf. Possibly its an additive added to it? It was over medium high heat. Also i wasn't a huge fan of the bell pepper in the stew, if I did it again I'd either puree the tomatoes and peppers or add a hotter pepper. If you like subtle more mild flavors this could be your stew, however I will say the fresh cilantro really brightened it up at the end, and it was relatively easy to make.

Easy to make. Great recipe.  Husband loves it. Not my taste but would make again. 

This was good and fairly easy.  Just to make it more filling, I simmered some half baby potatoes and added them with the veggies.  And added a yellow bell pepper for fun.  Also, I used cod.  It worked fine.  So I recommend making it.  4 stars- my standards are high 

I have made this before and liked it but this time I made it with fire roasted tomatoes and smoked paprika.It was excellent!

Easy to prepare flavorful I substituted Cod as the fish this worked well.  I also used sweet paprika and yellow bell pepper for more color and a little extra sweetness.  The spices perfectly accent the fish and the broth is terrific.  Great go to recipe for Lent.  

Loved it! Who would have thought that frying paprika to begin with would result in such a satisfying and delicious fish stew!

Portuguese Peri Peri Chicken with Crispy Potatoes - smoky, flavorful and delicious, served over crispy potatoes,  with a flavorful cilantro yogurt sauce.

Portuguese Peri Peri Chicken 

Whole Chicken (3-4 lbs)

½ lbs potatoes (Yukon or reds), thinly sliced (1/4 inch thick)

Ancho Chilies-rehydrated

smoked paprika

garlic

salt

coriander

sherry vinegar, red wine vinegar or lemon juice.

black pepper

yogurt

Cilantro – finely chopped

pepper

lemon juice

Rehydrate dried chilies in a small pot of simmering water on the stove for 20 minutes. Remove stem and seeds.

Butterfly the chicken: Rinse inside and out, removing innards. Pat dry. Place on a cutting board, breast down. Using sharp kitchen scissors, cut along both sides of the spine, remove and discard. Turn the chicken over, and placing your hand on the breast bone, press down hard with the palm of your hand, to flatten.

Make the marinade by blending the marinade ingredients into a paste with a blender or food processor. Brush a layer of the marinade on the bottom of your large sheet pan.

Place the thinly sliced potatoes on top of the marinade and sprinkle with a generous pinch of kosher salt,  overlapping slightly but not too much.

Brush all sides and crevasses of the chicken with the marinade, coating fairly heavily. (You will add more marinade during cooking, so be sure to save the remaining.) Place chicken, skin side down on the potatoes and place in the hot oven.

Turn chicken over after 15 minutes, and place back in the oven. After 15 minutes, brush more marinade all over the chicken on the skin side, really lathering it up. Return to the oven and bake until cooked through another 15-30 minutes, or until leg/ thigh reaches an internal temperature of 165 F.  The bigger the chicken, the longer this will take. ( A large, 5-6 pound chicken may take an additional 20 minutes!) To crisp the skin and get it deeply brown, broil for a few minutes. A little char is good here!!! Remove chicken when done and let rest 5-10 minutes before serving. You can continue to cook the potatoes or crisp them up ( with broiler) while resting the chicken and cutting it into pieces.

While chicken is roasting, combine Cilantro Sauce ingredients together, either in a bowl- mixing by hand, or in a food processor. Serve cilantro sauce on the side.

MADE THIS RECIPE AND I HAVE TO SAY IT WAS ABSOLUTELY DELICIOUS. WILL DEF INITELY MAKE IT AGAIN AND WOULD SERVE IT TO FRIENDS.

I'm making it today :)
Thank you sooo much

This was wonderful. I used habanero instead to bump up the heat.

Thanks!

This is ridiculously good!  Thank you for sharing.

I've made this a couple times already. So delicious. Highly recommend.

Amazing! It was like eating chicken at the local portuguese restaurant. The potatoes were d-i-v-i-n-e. Everything was simple to make, full of flavour and finger-licking good! Thank you so much!

This was my first attempt at Portuguese Chicken!
I used pre cut chicken legs and thighs.  The flavour was sooo delicious! The potatoes cut thin and round made them so flavorful and with a nice crispiness

The chicken took a little bit more than what was indicated in the recipe, but the waiting was more than worth it, the flavour was terrific and the cilantro sauce was also divine. I used pasilla chile and it was just the right amount of flavour, not too spicy but the flavour of the chile was there

Very good. I made the marinade which is very thick and I wasn’t sure it would work. I skinned my chicken and scored it like a tandoori chicken, and I cooked mine on the gas BBQ. It was incredible but I would half the recipe for a whole chicken. I was lavish on the marinade and still binned a lot. I didn’t do the cilantro sauce.

Delicious!  Now one of my "go to" recipes. Can't get sriracha so just used chilie powder. Layered potatoes with sliced onions. Thank you for recipe!

Absolutely amazing dish, had the whole family almost licking plates clean and going back for thirds

I managed to find some dried Peri-Peri chilis where I live. I would love to try your recipe as the marinade and sauce look amazing! Do you have any idea how much of these peppers I can substitute for the chilis? Same amount by weight? (They are fairly small). Thanks in advance!

Hi! I managed to find dried Piri Piri peppers and would like to use those. Does the recipe work the same way? Do I need to rehydrate them as well? How much should I put in? Thanks in advance! Can't wait to try this recipe, the cilantro sauce looks amazing!

Super easy and so so so so good. It is now regularly requested by kids. We serve it in a soft taco with fresh colourful slaw, fresh mint as coriander and a drizzzzzzzzzzel of lime. (Pale ale optional 🍻)

This is my 3rd time following your recipe to cook Piri Piri chicken. Always comes perfect. 3rd time because friends demanding more to prepare.  Your instructions are very easy to follow and I love your tips particularly about potatoes. My wife loved the potatoes more than the chicken. This is one of my favorite chicken dishes. Thanks a lot for sharing.

This was amazing! Full disclosure: I found this recipe because I bought a bottle of Nando's Garlic Peri Peri sauce and wasn't sure what to do with it, so I used that instead of making my own. The potatoes were incredible and the roast chicken was the juiciest I've ever made. It was a 3-4 pounder and altogether took about an hour, doing a temp check every 15 min. Thanks so much for this recipe!

I rarely ever comment on recipes (yet I use ones on the internet all the time) and THIS is absolutely MIND BLOWING. It's straight forward, easy, and totally juicy and delicious. My fiance and I struggle with finding new recipes that we love, or new takes on easy meals. This has really changed our roast chicken game!! I didn't end up spatchcocking the chicken (just roasted whole for 1 1/2 hrs for a 5lb chicken), but it still turned out perfectly. Additionally, I was really worried about how the potatoes would turn out. I've tried potatoes like this in the past and they always end up hard and lacking flavor. But not these potatoes- they were soft, with a crunchy exterior (I did cut them thicker than suggested because I knew the chicken would be in longer since I did not spatchcock it), and bursting with flavor! The flavor of the chicken was so good that it could easily stand on its own, but the sauce throws it over the edge. I honestly would spend $40 for a thigh of this chicken at a restaurant- it's that good. Braaaavooo!!!

This dish is delicious! Thank you for sharing!!

Excellent recipe! I will try to make it in a cast iron dish next time.

https://content.jwplatform.com/videos/IlesVXEc.mp4

How to make the most falvorful Portuguese Chicken (Peri Peri Chicken) w/ Crispy Potatoes. Smoky, spicy, crispy-skinned, tender chicken baked over sliced potatoes that get crispy and flavorful in the oven. Video!

Portuguese Chicken 

Traditionally served during weddings and festivals, this Portuguese soup varies from family to family. It is often made with either kale or collard greens. For convenience, we call for chorizo in place of chourico, a similar dried sausage. The soup will thicken as it stands. If reheating, add a little stock or water to thin.

Chicken Caldo Verde

onion

boneless, skinless chicken thighs (about 2 pounds)

salt and black pepper

russet potatoes (about 1 1/2 pounds), peeled and diced into 3/4-inch pieces

lacinato or other kale (about 8 ounces), stemmed

Food Network Kitchen’s Chicken Caldo Verde.

Set a large pot over medium heat and add the chorizo and olive oil. Cook, stirring occasionally, until the chorizo is crisp and the oil is red and infused, about 2 minutes. Remove the chorizo to a paper towel-lined plate and reserve; leave the oil in the pot.

Add the chicken broth, onion, chicken thighs, garlic, bay leaf, 1 1/2 teaspoons salt and 4 cups water to the pot. Bring to a boil and reduce to a simmer. Cook, partially covered, for 15 minutes. Add the potatoes and simmer until both the chicken and potatoes are tender when pierced with a knife, 10 to 15 minutes more. Remove the chicken to a bowl. 

Mash the potatoes coarsely with a potato masher to thicken the consistency of the soup. Discard the bay leaf. When the chicken is cool enough to handle, shred the meat and set aside.

Layer the kale leaves to make a stack. Cut the leaves in half lengthwise, then cut into 1/2-inch-wide pieces (or tear into 1/2-inch pieces). Add the kale and 1/4 teaspoon black pepper to the soup, return to a simmer and cook, uncovered, until the leaves are tender, about 5 minutes. Add the shredded chicken to the soup and return to a simmer. 

Divide the soup among 6 bowls and serve topped with several pieces of the reserved chorizo.

This soup was delicious - my "adopted" mother is end term cancer patient and she enjoyed it so much she ate two(2) bowls

Portuguese Milk Tarts, Queijadas de Leite, are  traditional Portuguese dessert made with pantry staple ingredients. These are the perfect last minute dessert to bake up before a get together. These are creamy and custardy in the middle and crispy on the outside. A must try... but be warned, they are highly addictive!

Portuguese Milk Tarts (Queijadas de Leite)

sugar

milk (warm, microwave 30 seconds)

butter

eggs (room temperature)

flour (all purpose)

Preheat oven to 350°F. Generously grease muffin tins with nonstick cooking spray (recipe will fill 18 cups of a muffin tin).

In a large bowl beat the eggs, sugar and melted butter with a fork or whisk until smooth.

Add in the flour and mix until smooth.

Add in the warm milk and mix until smooth. The batter will be very thin and runny.

Pour into the greased muffin tins filling each cup 3/4 of the way full.

Bake 20 - 30 minutes,  or until golden brown, on the middle rack of oven.

Note: while baking the tarts will puff up and while cooling they will sink.

Remove from oven. Sprinkle cinnamon on top of each tart (optional).

Allow tarts to cool in pan for 5-10 minutes and then carefully remove from pan. Use a knife or cake spatula to loosen the edges of the tart from the pan to remove.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1642785753/ptvijb8hw2gasnfwfsxk.mp4

Portuguese Milk Tarts, Queijadas de Leite, are a traditional Portuguese dessert made with pantry staple ingredients. They are creamy on the inside and crispy on the outside!

Portuguese Milk Tarts, Queijadas de Leite Recipe

Learn how to make traditional Portuguese recipes with this great collection. Whether you&#x27;re looking for a home cooked meal or something special for a holiday, these recipes have something delicious for everyone.

30 BEST Portuguese Recipes

mussels (see note 1)

chicken broth (see note 2)

Bay leaf

tomato paste

Tbsp honey

red chili peppers

tsp cumin

Tbsp red or white vinegar

white wine

Tbsp butter

Tbsp parsley, chopped

scallion, chopped

Tbsp Olive oil

Heat olive oil on medium heat in deep...

Heat olive oil on medium heat in deep skillet or pan. Sauté onion along with bay leaf till onion becomes translucent.

Add in garlic and cook for a minute.

Stir in tomato paste and cook for 2-3...

Stir in tomato paste and cook for 2-3 minutes. Add in honey, fresh red chili peppers, salt, pepper, cumin and vinegar and combine everything well.

Add in wine and cook for 3-4 minutes.

Add in mussels along with chicken broth. Cook...

Add in mussels along with chicken broth. Cook for 6-7 minutes till all mussels are open.

Remove the mussels to a separate pot or...

Remove the mussels to a separate pot or bowl. To the sauce, stir in butter and cook for a few minutes till the sauce thickens up. Add back in mussels along with parsley and scallions. Stir well.

Serve in a bowl along with bread, pasta,...

Serve in a bowl along with bread, pasta, zoodles or salad.

Portuguese Chicken

c flour

garlic powder

t salt

t smoked paprika

t pepper

thyme

chicken

lb chorizo

c diced potatoes

peppers

15 oz can chopped tomatoes

c mixed pitted green and black olives

capers

c white wine

chicken stock

c chopped flat leaf parsley or cilantro

Red pepper flakes

green onions

Salt and plenty of black pepper

saffron

Heat olive oil over medium high heat in your dutch french oven.

Combine seasonings and flour in a zip lock bag. Add cut up chicken pieces and coat well with flour mixture. When the oil is hot, add the chicken and sear until golden brown on each side. Remove chicken from skillet when brown (It is best to do this in two batches as crowded chicken takes longer to brown.)

Add chorizo and brown while  adding onions, potatoes and peppers. Cook for about 2 minutes, stirring a bit.

Add tomatoes, garlic, olives and capers. Season with salt and pepper, and smoked paprika.

Stir in wine or port or sherry, chicken broth, parsley or cilantro and capers. Add back chicken.

Bring liquid back to boil and reduce to a simmer. Cover and simmer the chicken and vegetables about 45 minutes.

Add crushed red pepper flakes and chopped green onions. Test for seasonings.

Top 10 portuguese recipes recipes from across the web

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Top Tags

Cod Fish Cakes

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Portuguese Milk Tarts (Queijadas de...

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Portuguese Chicken

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Portuguese Stew

Top 10 portuguese recipes recipes from across the web

The most viewed portuguese recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cod Fish Cakes

Portuguese Chourico and Kale Soup

Portuguese-Style Fish Stew

Portuguese Peri Peri Chicken

Chicken Caldo Verde

Portuguese Milk Tarts (Queijadas de...

30 BEST Portuguese Recipes

Portuguese Chicken

Portuguese Sausage and Bean Stew

Portuguese Stew

The most viewed portuguese recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine