DinnerMain Course

Galinha de Cabidela

Name: Galinha de Cabidela
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 racions
Cuisine: portuguese
Ingredients: 1.000 g chicken piece cut into serving pieces; 30 ml olive oil; 1 u onion finely chopped; 3 gra garlic clove minced; 1 u bay leaf; 5 g smoked paprika; 120 ml white wine; 500 ml chicken broth; 2 ct salt; 1 ct black pepper freshly ground; 150 ml chicken blood; 60 ml red wine vinegar; 15 g fresh parsley chopped

This traditional Portuguese dish features chicken cooked in a rich, savory sauce made with its own blood, vinegar, and various seasonings. It's a unique and flavorful stew, often served with rice.

Una recepta original de Forkin

Temps total: 1 h 25 min
Racions: 4
Dificultat: Difícil
Per ració: 661 kcal

Sense gluten

Informació sobre al·lèrgens: pot contenir sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1.000 gchicken piece, cut into serving pieces
30 mlolive oil
1 uonion, finely chopped
3 gragarlic clove, minced
1 ubay leaf
5 gsmoked paprika
120 mlwhite wine
500 mlchicken broth
2 ctsalt
1 ctblack pepper, freshly ground
150 mlchicken blood
60 mlred wine vinegar

garnish

15 gfresh parsley, chopped

Estris

large pot · dutch oven · spoon · whisk

Elaboració

Pas a pas

1
Season the chicken pieces generously with salt and pepper.
Uns 5 min
2
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Uns 1 min
3
Sear the chicken pieces in batches until browned on all sides, then remove them from the pot and set aside.
Uns 10 min
Nota de cuina: Do not overcrowd the pot; sear in batches for better browning.
4
Add the chopped onion to the pot and sauté until softened, about 5-7 minutes.
Uns 7 min
5
Stir in the minced garlic, bay leaf, and smoked paprika, cooking for another minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
6
Pour in the white wine and scrape up any browned bits from the bottom of the pot, letting it reduce slightly for 2-3 minutes.
Uns 3 min
7
Return the seared chicken to the pot, then add the chicken broth.
Uns 1 min
8
Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 40 minutes, or until the chicken is tender.
Uns 40 min
9
While the chicken simmers, whisk together the chicken blood and red wine vinegar in a small bowl.
Uns 2 min
Nota de cuina: Ensure the blood is well mixed with the vinegar to prevent coagulation.
10
Once the chicken is cooked, remove it from the pot and set aside.
Uns 1 min
11
Slowly pour the blood and vinegar mixture into the simmering sauce in the pot, stirring constantly to prevent it from curdling.
Uns 2 min
Nota de cuina: Pour in a thin stream and stir vigorously.
12
Continue to cook the sauce over low heat, stirring occasionally, until it thickens slightly, about 5-7 minutes.
Uns 7 min
Nota de cuina: Do not let the sauce boil once the blood is added.
13
Return the chicken to the pot and gently stir to coat it in the sauce.
Uns 1 min
14
Taste and adjust seasoning with additional salt and pepper if needed.
Uns 1 min
15
Serve hot, garnished with fresh parsley, typically alongside white rice.

Per ració

Nutrició

70%Puntuació

Calories: 661,1kcal
Proteïnes: 47,2g
Hidrats de carboni: 7,1g
Greixos: 44,9g
Fibra: 1,5g
Sucre: 2,4g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Galinha de Cabidela in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Do not boil.