STEWED CHICKEN PORTUGUESE RECIPE
GALINHA
ESTUFADA
Serves 4 in 1 hour and 30 minutes
Posted
by Ana Patuleia Ortins : 2 March 2006
Meat / Chicken / PORTUGAL / Main Dish / Stove
(Dutch Oven) / No marination
This
is one of the many delicious recipes from Guest Chef of the Month
March : Ana Patuleia Ortins, famous chef and author of Portuguese
Homestyle Cooking.
All the recipes I have included in Portuguese Homestyle Cooking have been collected over the years from relatives and friends and are presented as they would be prepared in a Portuguese home.
To standardize these heirlooms, ingredients have been measured and recipes tested carefully.
With the increased availability of traditional ingredients, the dishes can be prepared authentically. Still variations and substitutions have been noted for when traditional ingredients cannot be found. I encourage you to first cook the recipes as presented, then change the quantities of ingredients to your taste : “com gusto”.
Ana Patuleia Ortins
Click and BUY Portuguese Homestyle Cooking
INGREDIENTS
- 4 tablespoon olive oil
- 1 medium onion, coarsely chopped
- 1 large very ripe tomato, peeled, seeded and coarsely chopped
- 1/2 tablespoon sweet paprika
- 2 cloves garlic, finely chopped
- 1 bay leaf
- 1/2 cup (120ml) white wine (optional)
- one 2 1/2 to 3 pound (1,1 kg to 1,4kg) chicken, cut up, rinsed
- 3 1/2 cups (800 ml) water
- 1 1/2 cups (300gr) converted rice or other long-grain rice
- 2 teaspoons coarse salt or to taste
- 1/4 teaspoons black pepper to taste
- 1/2 cup (80gr) peas, frozen or fresh, shelled
- 2 tablespoons finely chopped fresh parsley
PREPARATION
1. Heat the oil in a 5-quart Dutch oven over medium-high heat. Add and sauté the onions until a light golden color, about 10 to 15 minutes.( In Portuguese : this is called "refogado")
2. Put in the tomatoes, paprika, garlic and bay leaf. Reduce the heat, cover, and simmer until the tomatoes are soft and partially dissolved, about 15 minutes.
3. Pour in the wine, if using, and simmer for 2 more minutes. Add the chicken and water, adding extra water if needed to just cover the chicken. Recover the pot tightly and bring to a boil over medium-high heat. Reduce the heat and simmer the chicken for 15 minutes.
4. Toss in the rice, salt and pepper. Stir, recover, and continue
to simmer for another 20 minutes. Stir in the peas and 1 tablespoon
of the parsley. Simmer for 5 minutes more or until the meatis nearly
falling off the bone. Remove the pan from the heat. Let the stew
stand for 10 minutes before serving. Garnish with additional parsley.
The rice should be tender and the liquid should be absorbed. See
variation on page 87 of my book : Portuguese
Homestyle Cooking