Portuguese chicken

If you don’t want to do so much cooking but you still want to have a tasty meal for an easy dinner, so let try this recipe. The food is cooking away while you have a shower or doing something else. Here is my detail recipe. Serve 2. Preparation time: 2 minutes. Cooking time: 35 minutes.

Portuguese Chicken

Portuguese ChickenChicken


–      2 quartered chicken leg (skin on)

–      1 bottle of Portuguese chicken marinate sauce 440gr (brand Fountain)

–      1 bunch of broccoli, cut into small piece

–      2 big carrot, thinly sliced

–      1 handful of snow pea

–      2 teaspoon of sugar

–      2 teaspoon of soy sauce

Marinated the chicken: (optional)

Place the chicken into a container and pour the marinated sauce over the chicken, leave about 1 cup of marinated sauce remain in the bottle to make the finishing sauce later.

Mix well until the meat cover with sauce. Close the lid and put the container into fridge for at least 2 hours (can marinated overnight for 24 hours before cooking).

If you don’t have time, you can skip this step.

Bake the meat:

Preheat the oven on high at 200*C. Place the chicken into a baking tray and put it to the oven. Cooking the meat on high for 15 minutes until the chicken skin is golden brown, turn the heat down to 150*C and cook for another 20 minutes or until the meat is tender. The chicken will have beautiful golden browny colour when it is done.

Make the finishing sauce:

Add a little bit of water, sugar and soy sauce to the remaining marinated sauce. Heat up a small saucepan and stir around the sauce until the liquid is bubbling. Continue cooking until the sauce has a desired thick liquid.

Steam the veggies:

Just put all the veggies into the steamer and it will do the rest for you.

Served immediately after the chicken is cooked with steamed veggies. Place them on the plate and pouring the finishing sauce on top of the chicken. Enjoy!

* Thoa Read *


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