Comments on: portuguese chicken is the best in the world http://www.emmashouseinportugal.com/food/portuguese-chicken-is-the-best-in-the-world/ a blog about buying a ruin and building a house in Portugal plus food, architecture, design, travel and animals. Thu, 09 Sep 2010 06:13:05 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Emma http://www.emmashouseinportugal.com/food/portuguese-chicken-is-the-best-in-the-world/comment-page-1/#comment-952 Emma Mon, 05 Jul 2010 12:33:43 +0000 http://www.emmashouseinportugal.com/?p=1309#comment-952 Oh it´s just too sad when folks dont get food! What else is there to live for?!? Clams with hot sauce... mmm I could have that now, for breakfast! Thanks Mara, beijos! Oh it´s just too sad when folks dont get food! What else is there to live for?!? Clams with hot sauce… mmm I could have that now, for breakfast! Thanks Mara, beijos!

]]> By: portuguese chicken: how to make piri piri - a blog about buying a ruin and building a house in Portugal plus food, architecture, design, travel and animals. http://www.emmashouseinportugal.com/food/portuguese-chicken-is-the-best-in-the-world/comment-page-1/#comment-941 portuguese chicken: how to make piri piri - a blog about buying a ruin and building a house in Portugal plus food, architecture, design, travel and animals. Mon, 05 Jul 2010 01:10:57 +0000 http://www.emmashouseinportugal.com/?p=1309#comment-941 [...] we discussed in my previous paper on this subject, the secret to making the best chicken in the world is Piri Piri. If you don’t know by now, Piri Piri sauce is to Portuguese Chicken what Cagney is [...] [...] we discussed in my previous paper on this subject, the secret to making the best chicken in the world is Piri Piri. If you don’t know by now, Piri Piri sauce is to Portuguese Chicken what Cagney is [...]

]]> By: Mara Rodrigues http://www.emmashouseinportugal.com/food/portuguese-chicken-is-the-best-in-the-world/comment-page-1/#comment-936 Mara Rodrigues Thu, 01 Jul 2010 23:22:32 +0000 http://www.emmashouseinportugal.com/?p=1309#comment-936 @PAULO REIS, This website its really good... have many informations, without being boring. Congratulations :) Paulo Reis, the famous chicken is spoken in the house of my grandparents, who have been in Mozambique for many years. Blessed piri-piri ... lol My grandfather makes a grilled prawns to eat and cry for more, with a sauce that make lick the fingers :) But i live now with my husband, but ppl near dont have the same good taste for food... i did clams with hot sauce (a version of "Ameijoas à Bulhão Pato") in the other day, and my mother-in-law, was like: "i cant eat this" @PAULO REIS,
This website its really good… have many informations, without being boring.
Congratulations :)

Paulo Reis, the famous chicken is spoken in the house of my grandparents, who have been in Mozambique for many years.

Blessed piri-piri … lol
My grandfather makes a grilled prawns to eat and cry for more, with a sauce that make lick the fingers :)

But i live now with my husband, but ppl near dont have the same good taste for food… i did clams with hot sauce (a version of “Ameijoas à Bulhão Pato”) in the other day, and my mother-in-law, was like: “i cant eat this”

]]> By: PAULO REIS http://www.emmashouseinportugal.com/food/portuguese-chicken-is-the-best-in-the-world/comment-page-1/#comment-175 PAULO REIS Tue, 29 Sep 2009 12:32:05 +0000 http://www.emmashouseinportugal.com/?p=1309#comment-175 Ola Ema , espero que ja fales portugues , no entanto encontrei o teu blogo que acho muito interessante , mostras ter muita coragem para superar as adversidades . Eu vivo na australia e casado com uma ozi girl a 16 anos em N.S.W. mid north coast.quero partilhar a minha receita de frango piripiri, ou frango a cafrial , uma receita portuguesa das excolonias "mozambique" de portugal, aqui vai. ALHO PIRIPIRI MANTEIGA PURA DERRETIDA ROSMANINHO UMA COLHER DE CHA DE PAPRIKA 50ML WHISKI LEITE DE COCO SAL GROSSO SUMO DE UMA LIMA MISTURA-SE O PIRIPIRI , MANTEIGA DERRETIDA, ROSMANINHO,PAPRIKA, WHISKI , LEITE DE COCO E PASSA-SE COM UMA VARINHA MAGICA E POE-SE NUMA TIGELA COM UM PINCEL . ESFREGA-SE O FRANGO COM O SAL GROSSO E VAI A ASSAR EM BRASA, QUANDO ESTIVER A ALOIRAR PINCELA-SE COM O MOLHO DE VEZ EM QUANDO . VERY, VERY NICE , BOM APETITE .PAULO REIS . Ola Ema , espero que ja fales portugues , no entanto encontrei o teu blogo que acho muito interessante , mostras ter muita coragem para superar as adversidades . Eu vivo na australia e casado com uma ozi girl a 16 anos em N.S.W. mid north coast.quero partilhar a minha receita de frango piripiri, ou frango a cafrial , uma receita portuguesa das excolonias “mozambique” de portugal, aqui vai.

ALHO
PIRIPIRI
MANTEIGA PURA DERRETIDA
ROSMANINHO
UMA COLHER DE CHA DE PAPRIKA
50ML WHISKI
LEITE DE COCO
SAL GROSSO
SUMO DE UMA LIMA

MISTURA-SE O PIRIPIRI , MANTEIGA DERRETIDA, ROSMANINHO,PAPRIKA, WHISKI , LEITE DE COCO E PASSA-SE COM UMA VARINHA MAGICA E POE-SE NUMA TIGELA COM UM PINCEL . ESFREGA-SE O FRANGO COM O SAL GROSSO E VAI A ASSAR EM BRASA, QUANDO ESTIVER A ALOIRAR PINCELA-SE COM O MOLHO DE VEZ EM QUANDO . VERY, VERY NICE , BOM APETITE .PAULO REIS .

]]> By: Emma http://www.emmashouseinportugal.com/food/portuguese-chicken-is-the-best-in-the-world/comment-page-1/#comment-171 Emma Sun, 20 Sep 2009 12:43:00 +0000 http://www.emmashouseinportugal.com/?p=1309#comment-171 Whisky in the piri-piri! Oh yeah! Right that's it I'm going to grow some chillis now.... As for 3 week old Felipe, well tinyartdirector is with you on that one Isabel. But I still say it explains why they chooks on sale are so tiny and pathetic and tender and tasty... they're just babies! Whisky in the piri-piri! Oh yeah! Right that’s it I’m going to grow some chillis now…. As for 3 week old Felipe, well tinyartdirector is with you on that one Isabel. But I still say it explains why they chooks on sale are so tiny and pathetic and tender and tasty… they’re just babies!

]]> By: Isabel http://www.emmashouseinportugal.com/food/portuguese-chicken-is-the-best-in-the-world/comment-page-1/#comment-170 Isabel Tue, 15 Sep 2009 19:37:54 +0000 http://www.emmashouseinportugal.com/?p=1309#comment-170 Also... at my parents' there was always a small bottle of homemade piripiri. As far as I know, it was a few malaguetas http://en.wikipedia.org/wiki/Malagueta_pepper covered with oil and whisky and covered with a cork where a slit was cut so that the liquid would drip one drop at a time. The thing was left to mature for a couple of weeks or months, I think, but I can check with my brother that keeps the tradition. Also… at my parents’ there was always a small bottle of homemade piripiri. As far as I know, it was a few malaguetas
http://en.wikipedia.org/wiki/Malagueta_pepper
covered with oil and whisky and covered with a cork where a slit was cut so that the liquid would drip one drop at a time. The thing was left to mature for a couple of weeks or months, I think, but I can check with my brother that keeps the tradition.

]]> By: Isabel http://www.emmashouseinportugal.com/food/portuguese-chicken-is-the-best-in-the-world/comment-page-1/#comment-168 Isabel Sun, 13 Sep 2009 08:49:03 +0000 http://www.emmashouseinportugal.com/?p=1309#comment-168 Naaaah... This theory of Felipe Frango being younger than his Aussie counterpart, and that being the reason for his excellence, doesn't work. The best (and more expensive) ones are always the ones that reach slowly the weight that the consumer buys. The others get pumped up with stuff, and it shows. I got the impression from my googling that 6 weeks is the minimum in Portugal, too, but I'm not sure. If you look here, you can see that Felipe Basic is 6 weeks old and Felipe da Cerca, Campestre or Biologico is 12 weeks old: http://www.interaves.pt/index.php?option=com_content&task=view&id=13&Itemid=19 I think that the legislation has tightened with time (and rightly so, because industrial chicken are very unhappy animals if I can judge from the minimum well being requirements that I had to translate once). But I remember that when these newfangled ways of raising chicken first showed up in my village, people would buy them alive from the aviario a week before they wanted to eat them. Then they would keep them at home eating household rubbish until they lost their nasty industrial taste. But they would definitely refuse to eat a frango that tasted like fish, even f it was cheaper and a lot less work than raising them from scratch. Naaaah… This theory of Felipe Frango being younger than his Aussie counterpart, and that being the reason for his excellence, doesn’t work. The best (and more expensive) ones are always the ones that reach slowly the weight that the consumer buys. The others get pumped up with stuff, and it shows. I got the impression from my googling that 6 weeks is the minimum in Portugal, too, but I’m not sure. If you look here, you can see that Felipe Basic is 6 weeks old and Felipe da Cerca, Campestre or Biologico is 12 weeks old:

http://www.interaves.pt/index.php?option=com_content&task=view&id=13&Itemid=19

I think that the legislation has tightened with time (and rightly so, because industrial chicken are very unhappy animals if I can judge from the minimum well being requirements that I had to translate once). But I remember that when these newfangled ways of raising chicken first showed up in my village, people would buy them alive from the aviario a week before they wanted to eat them. Then they would keep them at home eating household rubbish until they lost their nasty industrial taste. But they would definitely refuse to eat a frango that tasted like fish, even f it was cheaper and a lot less work than raising them from scratch.

]]> By: Elvira http://www.emmashouseinportugal.com/food/portuguese-chicken-is-the-best-in-the-world/comment-page-1/#comment-164 Elvira Fri, 11 Sep 2009 09:42:32 +0000 http://www.emmashouseinportugal.com/?p=1309#comment-164 Absolutely! ;-) Our chargrilled chicken is known everywhere, from USA to South Africa, Canada, Australia... When I travelled to Australia, I was surprised - and proud - to see a lot of portuguese restaurants like Oporto. I like your recipe. It is genuine and looks delicious. :-) Absolutely! ;-)

Our chargrilled chicken is known everywhere, from USA to South Africa, Canada, Australia… When I travelled to Australia, I was surprised – and proud – to see a lot of portuguese restaurants like Oporto.

I like your recipe. It is genuine and looks delicious. :-)

]]> By: Emma http://www.emmashouseinportugal.com/food/portuguese-chicken-is-the-best-in-the-world/comment-page-1/#comment-159 Emma Tue, 08 Sep 2009 12:06:35 +0000 http://www.emmashouseinportugal.com/?p=1309#comment-159 What chicken? I think he would scare me too if only I could hear him...I must have mine turned down to rachmaninov levels... What chicken? I think he would scare me too if only I could hear him…I must have mine turned down to rachmaninov levels…

]]> By: Derek http://www.emmashouseinportugal.com/food/portuguese-chicken-is-the-best-in-the-world/comment-page-1/#comment-158 Derek Mon, 07 Sep 2009 11:43:13 +0000 http://www.emmashouseinportugal.com/?p=1309#comment-158 Emma i love your website, but the chicken sound scared the Bejesus out of me. A lesson: dont leave the amp set to "Portishead-level" when surfing the net, some crazy could hide chicken sounds somewhere! Emma i love your website, but the chicken sound scared the Bejesus out of me. A lesson: dont leave the amp set to “Portishead-level” when surfing the net, some crazy could hide chicken sounds somewhere!

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