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.
Originálny recept od Forkin
- Celkový čas
- 1 h 30 min
- Porcie
- 4
- Náročnosť
- Ťažká
- Na porciu
- 671 kcal
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Príprava
Suroviny
Suroviny
- 1 000 gchicken leg and thigh, cut into pieces
- 3 lyžicaolive oil
- 1 ksyellow onion, finely chopped
- 3 strúčikgarlic, minced
- 1 ksbay leaf
- 120 mlwhite wine, dry
- 500 mlchicken broth
- 1 lyžičkasalt
- 0,5 lyžičkablack pepper, freshly ground
blood mixture
- 120 mlchicken blood, fresh
- 60 mlred wine vinegar
garnish
- 2 lyžicaparsley, freshly chopped(voliteľné)
Vybavenie
large pot · dutch oven · wooden spoon · cutting board · knife · small bowl
Postup
Krok za krokom
- 1
In a small bowl, combine the chicken blood and red wine vinegar; stir well and set aside.
Približne 2 min
Poznámka kuchára: Ensure the blood is very fresh for best results and safety.
- 2
Season the chicken pieces generously with salt and pepper.
Približne 2 min
- 3
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Približne 1 min
- 4
Sear the chicken pieces in batches until golden brown 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 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.
Približne 7 min
- 6
Stir in the garlic and bay leaf, cooking for another minute until fragrant.
Približne 1 min
Poznámka kuchára: 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.
Približne 3 min
- 8
Return the chicken to the pot, then add the chicken broth.
Približne 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.
Približne 40 min
- 10
Remove the chicken pieces from the pot and set them aside.
Približne 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.
Približne 2 min
Poznámka kuchára: 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.
Približne 10 min
Poznámka kuchára: 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.
Približne 2 min
- 14
Taste and adjust seasoning with additional salt and pepper if needed.
Približne 1 min
- 15
Garnish with fresh parsley before serving.
Približne 1 min
Na porciu
Výživové údaje
- Kalórie
- 670,9kcal
- Bielkoviny
- 67g
- Sacharidy
- 6,4g
- Tuky
- 38g
- Vláknina
- 1g
- Cukry
- 2,3g
Odhad podľa množstva surovín v recepte. Hodnoty sa môžu líšiť podľa značiek a zámen.
Správne uchovanie
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.