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 porcí
Cuisine: portuguese
Ingredients: 1 000 g chicken piece cut into serving pieces; 30 ml olive oil; 1 ks onion finely chopped; 3 stroužek garlic clove minced; 1 ks bay leaf; 5 g smoked paprika; 120 ml white wine; 500 ml chicken broth; 2 lžička salt; 1 lžička 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.

Originální recept od Forkin

Celkový čas: 1 h 25 min
Počet porcí: 4
Obtížnost: Náročné
Na porci: 661 kcal

Bez lepku

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Příprava surovin

Suroviny

1 000 gchicken piece, cut into serving pieces
30 mlolive oil
1 ksonion, finely chopped
3 stroužekgarlic clove, minced
1 ksbay leaf
5 gsmoked paprika
120 mlwhite wine
500 mlchicken broth
2 lžičkasalt
1 lžičkablack pepper, freshly ground
150 mlchicken blood
60 mlred wine vinegar

garnish

15 gfresh parsley, chopped

Vybavení

large pot · dutch oven · spoon · whisk

Postup

Krok za krokem

1
Season the chicken pieces generously with salt and pepper.
Přibližně 5 min
2
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Přibližně 1 min
3
Sear the chicken pieces in batches until browned on all sides, then remove them from the pot and set aside.
Přibližně 10 min
Poznámka kuchaře: 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.
Přibližně 7 min
5
Stir in the minced garlic, bay leaf, and smoked paprika, cooking for another minute until fragrant.
Přibližně 1 min
Poznámka kuchaře: 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.
Přibližně 3 min
7
Return the seared chicken to the pot, then add the chicken broth.
Přibližně 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.
Přibližně 40 min
9
While the chicken simmers, whisk together the chicken blood and red wine vinegar in a small bowl.
Přibližně 2 min
Poznámka kuchaře: 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.
Přibližně 1 min
11
Slowly pour the blood and vinegar mixture into the simmering sauce in the pot, stirring constantly to prevent it from curdling.
Přibližně 2 min
Poznámka kuchaře: 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.
Přibližně 7 min
Poznámka kuchaře: 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.
Přibližně 1 min
14
Taste and adjust seasoning with additional salt and pepper if needed.
Přibližně 1 min
15
Serve hot, garnished with fresh parsley, typically alongside white rice.

Na porci

Výživové hodnoty

70%Skóre

Kalorie: 661,1kcal
Bílkoviny: 47,2g
Sacharidy: 7,1g
Tuky: 44,9g
Vláknina: 1,5g
Cukry: 2,4g

Odhad podle množství surovin v receptu. Hodnoty se mohou lišit podle značek a náhrad.

Uchovejte správně

Skladování

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

Ohřívání

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