Portuguese cuisine is very closely linked to Mediterranean cuisine and has exotically flavored, rich and sumptuous dishes in abundance. Meat and poultry along with fish and seafood are essential parts of Portuguese cuisine.
History of Portuguese cuisine
The spices specially used in preparing the dishes are a reflection of the colonial possessions of Portugal during ancient times. Spices like chili pepper, black pepper, saffron, vanilla, cinnamon and herbs like coriander and parsley are important ingredients used in preparing various delicacies. Olive oil is preferred for both flavoring and preparing the dishes. Garlic is also an essential ingredient for making the food pungent.
Portuguese like to begin their day with a hearty breakfast comprising of bread with butter, ham, cheese or jam along with tea or coffee. The lunch generally comprises of 3 courses that include a soup and main course and a dessert. The dinner too is a 3 course meal with a soup, main course followed by a dessert.
4 tablespoon olive oil
4-10 bird’s eye chili, depends on the heat level of your choice
4 cloves garlic, or 1 1/2 tablespoon garlic powder for a thicker consistency
juice of 1 lemon (about 1/4 cup)
1 tablespoon paprika
1 bay leaf
1 teaspoon oregano
1 teaspoon sea salt
1/2 teaspoon pepper
4 chicken legs
extra sea salt, optional
- In a blender combine everything except the chicken and the extra salt, blend until very smooth.
- Score chicken legs with a knife a few times.
- Pour 1/3 cup of the sauce over chicken and toss well. I sprinkle a few dashes of extra salt on top of chicken. Marinade the chicken at least 1 hour or overnight.
- Grill your chicken or bake.
- To bake, preheat the oven to 425ºF
- Place chicken on a baking pan lined with foil, spray with oil,and place chicken. Bake for 15 minutes, turn over, baste with extra sauce, and continue to bake for another 10 minutes or until chicken is cooked and browned.
- Serve with extra sauce on the side.