Galinha De Cabidela (Chicken In Blood Sauce)
This traditional Portuguese dish features tender chicken simmered in a rich, savory sauce thickened with fresh chicken blood and vinegar. The unique combination creates a deeply flavorful and slightly tangy stew, often served with white rice. It's a rustic and comforting meal.
Originální recept od Forkin
- Celkový čas
- 1 h 30 min
- Počet porcí
- 4
- Obtížnost
- Náročné
- Na porci
- 671 kcal
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Příprava surovin
Suroviny
Suroviny
- 1 000 gchicken leg and thigh, cut into pieces
- 3 lžíceolive oil
- 1 ksyellow onion, finely chopped
- 3 stroužekgarlic, minced
- 1 ksbay leaf
- 120 mlwhite wine, dry
- 500 mlchicken broth
- 1 lžičkasalt
- 0,5 lžičkablack pepper, freshly ground
blood mixture
- 120 mlchicken blood, fresh
- 60 mlred wine vinegar
garnish
- 2 lžíceparsley, freshly chopped(volitelné)
Vybavení
large pot · dutch oven · wooden spoon · cutting board · knife · small bowl
Postup
Krok za krokem
- 1
In a small bowl, combine the chicken blood and red wine vinegar; stir well and set aside.
Přibližně 2 min
Poznámka kuchaře: Ensure the blood is very fresh for best results and safety.
- 2
Season the chicken pieces generously with salt and pepper.
Přibližně 2 min
- 3
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Přibližně 1 min
- 4
Sear the chicken pieces in batches until golden brown 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 to ensure proper browning.
- 5
Reduce the heat to medium, add the onion to the pot, and cook until softened and translucent, about 5-7 minutes.
Přibližně 7 min
- 6
Stir in the garlic and bay leaf, cooking for another minute until fragrant.
Přibližně 1 min
Poznámka kuchaře: Be careful not to burn the garlic, as it can turn bitter.
- 7
Pour in the white wine, scraping up any browned bits from the bottom of the pot, and let it simmer for 2-3 minutes to reduce slightly.
Přibližně 3 min
- 8
Return the chicken to the pot, then add the chicken broth.
Přibližně 1 min
- 9
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 40 minutes, or until the chicken is tender.
Přibližně 40 min
- 10
Remove the chicken pieces from the pot and set them aside.
Přibližně 1 min
- 11
Stir the blood and vinegar mixture one last time, then slowly pour it into the simmering sauce in the pot, stirring constantly to prevent curdling.
Přibližně 2 min
Poznámka kuchaře: Stir vigorously and continuously to ensure the blood emulsifies smoothly into the sauce.
- 12
Continue to simmer the sauce for 5-10 minutes, stirring occasionally, until it thickens slightly to your desired consistency.
Přibližně 10 min
Poznámka kuchaře: The sauce should be rich and velvety, not clumpy.
- 13
Return the chicken pieces to the pot, coating them in the sauce, and heat through for a few minutes.
Přibližně 2 min
- 14
Taste and adjust seasoning with additional salt and pepper if needed.
Přibližně 1 min
- 15
Garnish with fresh parsley before serving.
Přibližně 1 min
Na porci
Výživové hodnoty
- Kalorie
- 670,9kcal
- Bílkoviny
- 67g
- Sacharidy
- 6,4g
- Tuky
- 38g
- Vláknina
- 1g
- Cukry
- 2,3g
Odhad podle množství surovin v receptu. Hodnoty se mohou lišit podle značek a náhrad.
Uchovejte správně
Store any leftover Galinha de Cabidela in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Do not boil vigorously as this can affect the sauce texture.