Galinha de Cabidela

下ごしらえ

材料

作り方

手順

1. 1

   Season the chicken pieces generously with salt and pepper.

   約5 分

2. 2

   In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.

   約1 分

3. 3

   Sear the chicken pieces in batches until browned on all sides, then remove them from the pot and set aside.

   約10 分

   調理のヒント： Do not overcrowd the pot; sear in batches for better browning.

4. 4

   Add the chopped onion to the pot and sauté until softened, about 5-7 minutes.

   約7 分

5. 5

   Stir in the minced garlic, bay leaf, and smoked paprika, cooking for another minute until fragrant.

   約1 分

   調理のヒント： Be careful not to burn the garlic.

6. 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.

   約3 分

7. 7

   Return the seared chicken to the pot, then add the chicken broth.

   約1 分

8. 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.

   約40 分

9. 9

   While the chicken simmers, whisk together the chicken blood and red wine vinegar in a small bowl.

   約2 分

   調理のヒント： Ensure the blood is well mixed with the vinegar to prevent coagulation.

10. 10

    Once the chicken is cooked, remove it from the pot and set aside.

    約1 分

11. 11

    Slowly pour the blood and vinegar mixture into the simmering sauce in the pot, stirring constantly to prevent it from curdling.

    約2 分

    調理のヒント： Pour in a thin stream and stir vigorously.

12. 12

    Continue to cook the sauce over low heat, stirring occasionally, until it thickens slightly, about 5-7 minutes.

    約7 分

    調理のヒント： Do not let the sauce boil once the blood is added.

13. 13

    Return the chicken to the pot and gently stir to coat it in the sauce.

    約1 分

14. 14

    Taste and adjust seasoning with additional salt and pepper if needed.

    約1 分

15. 15

    Serve hot, garnished with fresh parsley, typically alongside white rice.