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 porcje
Cuisine: portuguese
Ingredients: 1000 g chicken piece cut into serving pieces; 30 ml olive oil; 1 szt. onion finely chopped; 3 ząbek garlic clove minced; 1 szt. bay leaf; 5 g smoked paprika; 120 ml white wine; 500 ml chicken broth; 2 łyżeczka salt; 1 łyżeczka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 25 min
Porcje: 4
Trudność: Trudny
Na porcję: 661 kcal

Bezglutenowy

Informacja o alergenach: może zawierać siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

1000 gchicken piece, cut into serving pieces
30 mlolive oil
1 szt.onion, finely chopped
3 ząbekgarlic clove, minced
1 szt.bay leaf
5 gsmoked paprika
120 mlwhite wine
500 mlchicken broth
2 łyżeczkasalt
1 łyżeczkablack pepper, freshly ground
150 mlchicken blood
60 mlred wine vinegar

garnish

15 gfresh parsley, chopped

Sprzęt

large pot · dutch oven · spoon · whisk

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

70%Ocena

Kalorie: 661,1kcal
Białko: 47,2g
Węglowodany: 7,1g
Tłuszcz: 44,9g
Błonnik: 1,5g
Cukry: 2,4g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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