Portuguese Garlic Chicken Recipe

Some years ago, husband Dan & I were in Portugal with friends Bob & Judy who happen to be in the wine business. We ate at some fabulous restaurants and really enjoyed our short week in this beautiful country.

Once we came home, I researched to find some great recipes for this wonderful cuisine. Here are a few of them:


Garlic Chicken

6 cloves garlic, roughly chopped
2 tsp Kosher salt
2 Tbl paprika
1T finely chopped cilantro
1 bay leaf, crumbled
1/2 tsp white pepper
2T olive oil
1 fryer chicken, cut into pieces
or use 6 boneless chicken breasts, with skin

Preheat oven to 350 degrees F prior to cooking.


Process garlic with salt to form a paste. You can use a mortar and pestle or food processor. Mix in paprika, cilantro, bay leaf and pepper. Add olive oil into the paste.

Rub the mixture over the chicken and underneath the skin. (I always use gloves while doing this so my hands don't get stained.) Let chicken rest in fridge for at least 1 hour, or overnight.

Place chicken on foil-covered sheet pan for easier clean up. Bake @30-40 minutes, until juices run clear or chicken temperature reads 165 degrees.

This should serve 6

To accompany this, you might want to try an easy version of "Sticky Rice". Definitely not Asian-style, but just as good with this chicken.

2 1/4 cups water
3 Tbl butter, softened and divided
1 tsp Kosher sale
1 cup short-grain rice

In a 2 1/2 quart saucepan, combine the water, 1 Tbl butter and the salt. Cover and bring to a boil. Stir inn the rice. cover and simmer over medium-low heat until the rice is done and the water is absorbed - about 20-25 minutes.

Add remaining butter and mix thoroughly. Add 1 Tbl finely chopped parsley, if desired.

Serves 6