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.
Forkin eredeti receptje
- Teljes idő
- 1 ó 30 p
- Adag
- 4
- Nehézség
- Nehéz
- Adagonként
- 671 kcal
Allergéninformáció: a következőket tartalmazhatja: szulfitok. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.
Előkészítés
Hozzávalók
Hozzávalók
- 1000 gchicken leg and thigh, cut into pieces
- 3 ek.olive oil
- 1 dbyellow onion, finely chopped
- 3 gerezdgarlic, minced
- 1 dbbay leaf
- 120 mlwhite wine, dry
- 500 mlchicken broth
- 1 tk.salt
- 0,5 tk.black pepper, freshly ground
blood mixture
- 120 mlchicken blood, fresh
- 60 mlred wine vinegar
garnish
- 2 ek.parsley, freshly chopped(opcionális)
Eszközök
large pot · dutch oven · wooden spoon · cutting board · knife · small bowl
Elkészítés
Lépésről lépésre
- 1
In a small bowl, combine the chicken blood and red wine vinegar; stir well and set aside.
Körülbelül 2 p
A szakács megjegyzése: Ensure the blood is very fresh for best results and safety.
- 2
Season the chicken pieces generously with salt and pepper.
Körülbelül 2 p
- 3
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Körülbelül 1 p
- 4
Sear the chicken pieces in batches until golden brown on all sides, then remove them from the pot and set aside.
Körülbelül 10 p
A szakács megjegyzése: 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.
Körülbelül 7 p
- 6
Stir in the garlic and bay leaf, cooking for another minute until fragrant.
Körülbelül 1 p
A szakács megjegyzése: 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.
Körülbelül 3 p
- 8
Return the chicken to the pot, then add the chicken broth.
Körülbelül 1 p
- 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.
Körülbelül 40 p
- 10
Remove the chicken pieces from the pot and set them aside.
Körülbelül 1 p
- 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.
Körülbelül 2 p
A szakács megjegyzése: 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.
Körülbelül 10 p
A szakács megjegyzése: 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.
Körülbelül 2 p
- 14
Taste and adjust seasoning with additional salt and pepper if needed.
Körülbelül 1 p
- 15
Garnish with fresh parsley before serving.
Körülbelül 1 p
Adagonként
Tápérték
- Kalória
- 670,9kcal
- Fehérje
- 67g
- Szénhidrát
- 6,4g
- Zsír
- 38g
- Rost
- 1g
- Cukor
- 2,3g
A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.
Őrizd meg frissen
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.