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

Izvirni recept avtorja Forkin

Skupni čas: 1 h 25 min
Porcije: 4
Zahtevnost: Težko
Na porcijo: 661 kcal

Brez glutena

Informacije o alergenih: lahko vsebuje sulfiti. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

1000 gchicken piece, cut into serving pieces
30 mlolive oil
1 kosonion, finely chopped
3 strokgarlic clove, minced
1 kosbay leaf
5 gsmoked paprika
120 mlwhite wine
500 mlchicken broth
2 žličkasalt
1 žličkablack pepper, freshly ground
150 mlchicken blood
60 mlred wine vinegar

garnish

15 gfresh parsley, chopped

Oprema

large pot · dutch oven · spoon · whisk

Postopek

Korak za korakom

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

Na porcijo

Hranilne vrednosti

70%Ocena

Kalorije: 661,1kcal
Beljakovine: 47,2g
Ogljikovi hidrati: 7,1g
Maščobe: 44,9g
Vlaknine: 1,5g
Sladkorji: 2,4g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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