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 porsiyon
Cuisine: portuguese
Ingredients: 1.000 g chicken piece cut into serving pieces; 30 ml olive oil; 1 adet onion finely chopped; 3 diş garlic clove minced; 1 adet bay leaf; 5 g smoked paprika; 120 ml white wine; 500 ml chicken broth; 2 çay kaşığı salt; 1 çay kaşığı 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 1 sa. 25 dk.
Porsiyon: 4
Zorluk: Zor
Porsiyon başına: 661 kcal

Glütensiz

Alerjen bilgisi: sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

1.000 gchicken piece, cut into serving pieces
30 mlolive oil
1 adetonion, finely chopped
3 dişgarlic clove, minced
1 adetbay leaf
5 gsmoked paprika
120 mlwhite wine
500 mlchicken broth
2 çay kaşığısalt
1 çay kaşığıblack pepper, freshly ground
150 mlchicken blood
60 mlred wine vinegar

garnish

15 gfresh parsley, chopped

Ekipman

large pot · dutch oven · spoon · whisk

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

70%Puan

Kalori: 661,1kcal
Protein: 47,2g
Karbonhidrat: 7,1g
Yağ: 44,9g
Lif: 1,5g
Şeker: 2,4g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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