Portuguese Style Chicken Drumettes and Salt & Vinegar Potatoes

 

Want something for dinner that is different than the usual? Have I got a deal for you.

These drumettes are crazy good.

I don't have a lot of experience when it comes to Portuguese style cooking but, if this is what it is like, then I am moving to Portugal. I found this amazing recipe over at Dragon's Kitchen. I am definitely adding it to my favorite's list.

And the potatoes?

Oh.

My.

Goodness.

I may just become a potato-tarian. That's a thing, right?

The flavor is like salt & vinegar potato chips but crispy on the outside, squishy on the inside. Sue found the recipe a while ago and raved about how good it was. I only got around to trying it now. I love that it is such an unusual way to prepare potatoes.

Serve these two dishes with a side of salad or veggies (green beans would be good!) and you have a dinner that I guarantee will be out of the usual - in a totally amazing way.

 

 

Portguese Style Chicken Drumettes

(Ever-so-slightly adapted from Dragon's Kitchen)

 

Ingredients

2 large garlic cloves

2 medium bay leaves, crumbled

2 tsp paprika

1 Tbsp coarse sea salt

1/4 tsp cayenne pepper

1/4 tsp black pepper

2 Tbsp olive oil

2 lbs uncooked chicken drumettes (about 25)

 

Directions

Place garlic, bay leaves, paprika, salt, pepper, and olive oil into a food processor. Process until you have a paste.

 

 

Scrape paste into a ziplock bag and add in the chicken drumettes. Squish around until evenly covered. Marinate at least several hours - better overnight.

 

 

When ready to cook - remove chicken from fridge and place on cookie sheet lined with lightly sprayed tinfoil. Let sit at room temperature for at least 30 minutes.

 

 

Preheat broiler.

Broil the chicken about 6 inches from the heat. Broil 10 - 15 minutes, until nicely browned, and then turn over and broil 10 more minutes. (It may take less time depending on your oven.)

Serve hot.

 

 

Salt and Vinegar Potatoes

 

Ingredients

5 medium to large potatoes, scrubbed and peeled (or not)

2 - 3 cups vinegar

1 tbsp olive oil

1/2 tsp coarse sea salt

black pepper

 

Directions

Preheat broiler. Line a cookie sheet with tinfoil and lightly spray with cooking spray. Set aside.

Cut potatoes into chunks - if using new potatoes then simply cut in half. Place in a large pot and pour in the vinegar (enough to cover potatoes).

Boil until potatoes are fork tender but still a little firm.

Drain off vinegar. Toss potatoes with oil and salt and pepper. Spread out on cookie sheet.

 

 

(As you can see from the photo - I used a mix of large potatoes and new potatoes. It worked fine.)

Broil for 5 minutes about 6 inches from heat. You want the potatoes to be browned. Flip potatoes over and broil another 5 minutes.

Serve hot.

 

 

Now, if you want to prepare the two dishes together here is what I did.

Step 1: Spread out the marinated chicken on the prepared cookie sheet.

Step 2: Boil potatoes in vinegar. Drain, toss with oil and salt & pepper, and spread out on 2nd prepare cookie sheet.

Step 3: Place chicken in oven under broiler. Place potatoes in oven on bottom rack.

Step 4: Broil chicken about 8 minutes on each side.

Step 5: Switch the potatoes to under the broiler and place the chicken on the bottom rack.

Step 6: Broil potatoes for about 5 minutes on each side (until browned).

 

I worked out the nutritional info on the drumettes:

Per drumette it is - 65 calories, 4.78 fat, 0.24 carbs, 5.1 protein.

For the potatoes:

For 1 medium/large potato - 280 calories, 0.4 fat, 60 carbs, 5 protein.

Total: So, for the meal I had (6 drumettes and 1 potato) it was=

670 calories, 29.1 fat, 61.4 carbs, and 35.6 protein. (This is an approximation using Fitday so don't take it as gospel.)

 

I really hope you give these a try. The chicken is to-die-for and the potatoes are just so crazy that you can't help but love them!

 

Don't forget to visit The Rustic Pig and Adorned From Above and Let This Mind Be In You and Hun...What's For Dinner and Carol's Chatter for some great links!