Main CourseDinner

Galinha De Cabidela (Chicken In Blood Sauce)

Name: Galinha De Cabidela (Chicken In Blood Sauce)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 份
Cuisine: portuguese
Ingredients: 1,000 g chicken leg and thigh cut into pieces; 120 ml chicken blood fresh; 60 ml red wine vinegar; 3 汤匙 olive oil; 1 个 yellow onion finely chopped; 3 瓣 garlic minced; 1 个 bay leaf; 120 ml white wine dry; 500 ml chicken broth; 1 茶匙 salt; 0.5 茶匙 black pepper freshly ground; 2 汤匙 parsley freshly chopped (可选)

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.

Forkin 的原创食谱

总用时: 1小时 30分钟
份量: 4
难度: 较难
每份: 671 kcal

过敏原信息： 可能含有亚硫酸盐。如有过敏，请务必查看配料包装。

备料

配料

1,000 gchicken leg and thigh, cut into pieces
3 汤匙olive oil
1 个yellow onion, finely chopped
3 瓣garlic, minced
1 个bay leaf
120 mlwhite wine, dry
500 mlchicken broth
1 茶匙salt
0.5 茶匙black pepper, freshly ground

blood mixture

120 mlchicken blood, fresh
60 mlred wine vinegar

garnish

2 汤匙parsley, freshly chopped(可选)

厨具

large pot · dutch oven · wooden spoon · cutting board · knife · small bowl

做法

分步操作

1
In a small bowl, combine the chicken blood and red wine vinegar; stir well and set aside.
约 2分钟
烹饪提示： Ensure the blood is very fresh for best results and safety.
2
Season the chicken pieces generously with salt and pepper.
约 2分钟
3
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
约 1分钟
4
Sear the chicken pieces in batches until golden brown on all sides, then remove them from the pot and set aside.
约 10分钟
烹饪提示： 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.
约 7分钟
6
Stir in the garlic and bay leaf, cooking for another minute until fragrant.
约 1分钟
烹饪提示： 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.
约 3分钟
8
Return the chicken to the pot, then add the chicken broth.
约 1分钟
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.
约 40分钟
10
Remove the chicken pieces from the pot and set them aside.
约 1分钟
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.
约 2分钟
烹饪提示： 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.
约 10分钟
烹饪提示： 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.
约 2分钟
14
Taste and adjust seasoning with additional salt and pepper if needed.
约 1分钟
15
Garnish with fresh parsley before serving.
约 1分钟

每份

营养

75%评分

热量: 670.9kcal
蛋白质: 67g
碳水化合物: 6.4g
脂肪: 38g
膳食纤维: 1g
糖: 2.3g

根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。

妥善保存

储存

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

重新加热

Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Do not boil vigorously as this can affect the sauce texture.