Portuguese Twist:
Roasted Chicken Thighs & Paprika Potatoes
Welcome to the first official post in my Portuguese Twist series! I’ve been experimenting in the kitchen, taking familiar comfort foods and giving them a bold Portuguese spin. Think Rustic flavors, paprika, garlic, a touch of lemon, and that homey warmth that makes you want to eat straight from the pan.
I love this recipe because it’s flexible. You can leave the skin and bones on for roasting or remove them if you prefer. And those potatoes are garlic and paprika rich in the juices! It’s a recipe you’ll want to make again and again.
We love our history. We love our tradition. And if you want a taste of Portugal in all its colors and rhythms 
You’ve got to at least try this! Did I say rich?! This is a versatile recipe; meat or no meat, spinach or kale, add melty cheese for a cheesier finish (Yes, bacalhau too, if you’re into it.) but it’s delicious just the way it is. The process is a bit time consuming if you roast the red peppers as well as the egg plant. Jarred red peppers in olive oil are just as tasty for this recipe. Note: Slice the egg plant as uniformly as you can to avoid uneven roasting. This recipe is worth the process! And I didn’t even mention the delicious bechamel sauce. Yep, this recipe is quite a combination of tastes. Let’s get started.
By now you know I love love love linguica, and almost as much, pasta. When I put these together it’s a comfort food I can’t resist. With the recent Freitas Family Reunion I found myself in Lemoore, home of the best linguica, Lemoore Locker. My brother shared his big purchase of linguica with me. (Thanks Dan!) Of course the first meal I made was linguica with eggs, and I’d just had the best 
Sorry Grandma, a twist to my Grandmother’s Vinha D’ Alhos. My brother’s at it again! And he doesn’t even need a celebration but this would be great for July 4th.
Margaret Costa’s beans to be exact! Margaret is my second cousin and I’m hoping she’ll forgive me for tweaking her recipe just a bit. Honestly, I just don’t cook for 10 to 20 people like Margaret did regularly. Again, the recipe calls for cinnamon. I’ve been questioned about the use of this spice in Portuguese bean recipes. I can assure you this spice was added to these recipes long before I began to cook. I explain the use on regional cooking to a fallback when other spices weren’t available. The originators of many of my Portuguese recipes are no longer living, and I just have no one to ask why they used cinnamon so liberally. It’s like all those photos with unrecognizable people. Why didn’t I ask when I could? I hope you will enjoy this very simple chili bean recipe that’s all about spices.
Short Rib Stew or layered over rice! 
