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 porcie
Cuisine: portuguese
Ingredients: 1 000 g chicken piece cut into serving pieces; 30 ml olive oil; 1 ks onion finely chopped; 3 strúčik garlic clove minced; 1 ks bay leaf; 5 g smoked paprika; 120 ml white wine; 500 ml chicken broth; 2 lyžička salt; 1 lyžička 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.

Originálny recept od Forkin

Celkový čas: 1 h 25 min
Porcie: 4
Náročnosť: Ťažká
Na porciu: 661 kcal

Bez lepku

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Príprava

Suroviny

1 000 gchicken piece, cut into serving pieces
30 mlolive oil
1 ksonion, finely chopped
3 strúčikgarlic clove, minced
1 ksbay leaf
5 gsmoked paprika
120 mlwhite wine
500 mlchicken broth
2 lyžičkasalt
1 lyžičkablack pepper, freshly ground
150 mlchicken blood
60 mlred wine vinegar

garnish

15 gfresh parsley, chopped

Vybavenie

large pot · dutch oven · spoon · whisk

Postup

Krok za krokom

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

Na porciu

Výživové údaje

70%Skóre

Kalórie: 661,1kcal
Bielkoviny: 47,2g
Sacharidy: 7,1g
Tuky: 44,9g
Vláknina: 1,5g
Cukry: 2,4g

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Správne uchovanie

Skladovanie

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

Ohrievanie

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