Best 2 Frango à Moda Do Alentejana Chicken With Potatoes And Ga Recipes

**Introduction:**

Embark on a culinary journey to the heart of Portuguese cuisine with Frango Moda do Alentejana, an iconic dish that captures the essence of Alentejo, a region renowned for its rich flavors and hearty dishes. This delectable recipe combines tender chicken, succulent potatoes, and plump clams, all harmoniously united in a savory tomato-based sauce. As you explore this article, you'll discover not only the traditional Frango Moda do Alentejana recipe but also variations that introduce exciting twists to this classic dish. From the aromatic Frango Moda do Alentejana na Cataplana, cooked in a traditional Portuguese copper cookware, to the flavorful Frango Moda do Alentejana com Arroz, featuring a delightful combination of chicken, clams, and rice, these recipes offer a tantalizing array of options to suit every palate. Join us as we delve into the culinary delights of Frango Moda do Alentejana, celebrating the vibrant flavors and diverse culinary heritage of Portugal.

Here are our top 2 tried and tested recipes!

FRANGO à MODA DO ALENTEJANA (CHICKEN WITH POTATOES AND GA

Frango à Moda Do Alentejana (Chicken With Potatoes and Ga image

Make and share this Frango à Moda Do Alentejana (Chicken With Potatoes and Ga recipe from Food.com.

Provided by Mia in Germany

Categories One Dish Meal

Time 1h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

Ingredients

1 chicken, cut into pieces
2 lbs potatoes, quartered
1 onion, sliced
20 rosemary sprigs
salt, to taste
pepper, to taste
8 tablespoons olive oil
20 garlic cloves, unpeeled

Steps:

Preheat oven to 425°F.
Place chicken pieces, quartered potatoes and onion slices in a greased oven proof casserole dish.
Salt and pepper to taste.
Sprinkle with the olive oil and the UNPEELED garlic cloves.
Bake at 425 F for 20 minutes, then reduce temperature to 375 F and continue baking for 45 more minutes until meat and potatoes are golden brown and done and the garlic is cross.

Nutrition Facts : Calories 460.4, Fat 29.6, SaturatedFat 5.8, Cholesterol 56.7, Sodium 64.8, Carbohydrate 31.5, Fiber 3.9, Sugar 2.1, Protein 18

CHICKEN WITH CLAMS

Chicken With Clams image

This is a dish inspired by the classic Portuguese pork with clams (usually called á alentejana, because it's from Alentejo), a magnificent expression of surf and turf, with the brininess of the clams almost overwhelmingly flavoring the pork. Here, it's done with chicken, which is more reliably tender (good pork is harder to find than good chicken) and marries with the clam juice equally well. It can also be made in a kind of Chinese style, by adding not only ginger to the garlic but also sesame oil and soy sauce.

Provided by Mark Bittman

Categories dinner, easy, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons neutral oil, like grapeseed or safflower
4 chicken drumsticks or thighs, skin on, bone in
Salt and black pepper
2 tablespoons chopped garlic
2 tablespoons chopped ginger
24 littleneck clams, rinsed in several changes of water until water runs clear and then drained
1 bunch scallions, white and green parts chopped and separated
1/4 cup cilantro stems, chopped
1/2 cup cilantro leaves, chopped

Steps:

Heat the oil over medium-high heat in a large, deep skillet or broad pot that can later be covered. When the oil is hot, season the chicken pieces with salt and pepper, and add them to the oil. Regulate the heat so that the meat browns evenly, turning as needed. (Drumsticks have 4 sides, really; thighs only 2, so timing is variable.) When the chicken is well browned, it will be almost done.
Add the garlic and ginger and cook for a minute, just until they soften a bit. Add the clams and sprinkle them with the scallion whites and the cilantro stems. Cover and cook until all the clams open, about 10 minutes; they will generate a good deal of liquid.
Remove the top and cook that liquid down as desired. (Perhaps not at all, perhaps until syrupy - your call.) Serve over rice, or with crispy potatoes or bread, sprinkled with the scallion greens and cilantro leaves.

Nutrition Facts : @context http, Calories 527, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 6 grams, Sodium 881 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Use a good quality chicken: A free-range or organic chicken will have a better flavor than a conventionally raised chicken.
Don't overcrowd the pan: When browning the chicken, make sure to leave enough space between the pieces so that they can brown evenly.
Use a well-seasoned pan: A well-seasoned pan will help to prevent the chicken from sticking.
Cook the chicken until it is golden brown: This will help to develop flavor and prevent the chicken from drying out.
Use a variety of vegetables: This will add flavor and color to the dish.
Don't overcook the vegetables: You want the vegetables to be tender but still have a little bit of crunch.
Use a flavorful broth: A good quality broth will add a lot of flavor to the dish.
Simmer the dish until the chicken is cooked through: This will allow the flavors to meld together.
Serve the dish with a sprinkle of fresh parsley: This will add a fresh, bright flavor to the dish.

Conclusion:

Frango Moda do Alentejana is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, the vegetables are colorful and crisp, and the broth is rich and savory. This dish is sure to please everyone at the table.