Main CourseDinner

Galinha De Cabidela (Chicken In Blood Sauce)

Name: Galinha De Cabidela (Chicken In Blood Sauce)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 porcije
Cuisine: portuguese
Ingredients: 1.000 g chicken leg and thigh cut into pieces; 120 ml chicken blood fresh; 60 ml red wine vinegar; 3 žlica olive oil; 1 kom yellow onion finely chopped; 3 češanj garlic minced; 1 kom bay leaf; 120 ml white wine dry; 500 ml chicken broth; 1 žličica salt; 0,5 žličica black pepper freshly ground; 2 žlica parsley freshly chopped (neobavezno)

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.

Izvorni recept autora Forkin

Ukupno vrijeme: 1 h 30 min
Porcije: 4
Težina: Teško
Po porciji: 671 kcal

Informacije o alergenima: može sadržavati sulfiti. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

1.000 gchicken leg and thigh, cut into pieces
3 žlicaolive oil
1 komyellow onion, finely chopped
3 češanjgarlic, minced
1 kombay leaf
120 mlwhite wine, dry
500 mlchicken broth
1 žličicasalt
0,5 žličicablack pepper, freshly ground

blood mixture

120 mlchicken blood, fresh
60 mlred wine vinegar

garnish

2 žlicaparsley, freshly chopped(neobavezno)

Oprema

large pot · dutch oven · wooden spoon · cutting board · knife · small bowl

Postupak

Korak po korak

1
In a small bowl, combine the chicken blood and red wine vinegar; stir well and set aside.
Oko 2 min
Napomena kuhara: Ensure the blood is very fresh for best results and safety.
2
Season the chicken pieces generously with salt and pepper.
Oko 2 min
3
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Oko 1 min
4
Sear the chicken pieces in batches until golden brown on all sides, then remove them from the pot and set aside.
Oko 10 min
Napomena kuhara: 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.
Oko 7 min
6
Stir in the garlic and bay leaf, cooking for another minute until fragrant.
Oko 1 min
Napomena kuhara: 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.
Oko 3 min
8
Return the chicken to the pot, then add the chicken broth.
Oko 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.
Oko 40 min
10
Remove the chicken pieces from the pot and set them aside.
Oko 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.
Oko 2 min
Napomena kuhara: 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.
Oko 10 min
Napomena kuhara: 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.
Oko 2 min
14
Taste and adjust seasoning with additional salt and pepper if needed.
Oko 1 min
15
Garnish with fresh parsley before serving.
Oko 1 min

Po porciji

Nutritivne vrijednosti

75%Ocjena

Kalorije: 670,9kcal
Bjelančevine: 67g
Ugljikohidrati: 6,4g
Masti: 38g
Vlakna: 1g
Šećeri: 2,3g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

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

Podgrijavanje

Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Do not boil vigorously as this can affect the sauce texture.