Brazilian Chicken Stew Galinha Ensopada Food

BRAZILIAN CHICKEN STEW (GALINHA ENSOPADA)

Steps:

• Heat oil in a deep skillet over low heat. Sprinkle sugar over the bottom. Season chicken thighs with salt and pepper; cook in batches until browned, about 5 minutes per side.
• Transfer browned chicken to a plate. Remove skin.
• Cook onion in the same skillet until softened, 5 to 10 minutes. Stir in tomatoes. Return chicken to the skillet. Pour in enough broth to cover the chicken halfway. Simmer, partially covered, until chicken is tender and no longer pink in the center, about 1 hour.

BRAZILIAN CHICKEN STEW

Steps:

• In a food processor, pulse the ginger with the garlic, jalapeños, lemon juice and paprika until finely chopped. Add the water and process to a paste.
• In a large saucepan, heat 2 tablespoons of the oil until shimmering.
• Add the onions and cook over moderate heat until softened, about 8 minutes.
• Add the ginger paste and cook until it begins to brown, about 3 minutes.
• Add half of the tomatoes along with the coconut milk, peanuts, 1/4 cup of the shredded coconut and 2 tablespoons of the cilantro and cook until slightly thickened, about 5 minutes.
• Scrape the sauce into a food processor or blender and puree.
• Return the sauce to the saucepan. Add the stock and the remaining tomatoes and 2 tablespoons of cilantro and bring to a boil.
• Season with salt and pepper and simmer over moderate heat until reduced to 5 cups, about 20 minutes. Keep warm.
• Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering.
• Season the chicken with salt and pepper and sauté over moderately high heat until golden and cooked through, about 10 minutes.
• Add the chicken; season with salt and pepper.
• Spoon into bowls and garnish with coconut and cilantro.
• Serve with steamed rice and lemon wedges.

HILDA'S PORTUGUESE STEWED CHICKEN

Steps:

• Season the flour with Essence. Toss the chicken in the seasoned flour.
• Heat the olive oil in a large cast iron skillet, over medium-high heat. When the oil is hot, add the chicken and sear until golden brown on all sides, about 4 to 6 minutes on each side. Remove the chicken from the skillet and set aside. Add the chorizo to the skillet and cook until browned on both sides.
• Add the onions, potatoes, and peppers. Cook the vegetables for 2 minutes, stirring occasionally to prevent sticking. Add the tomatoes, shallots, garlic cloves, and olives. Season the vegetables with Essence. Stir in the white wine, chicken broth, and parsley and return the browned chicken to the skillet.
• Bring the liquid up to a boil and reduce to a simmer. Cover and simmer the chicken and vegetables for about 45 minutes or until the chicken falls off the bone.
• Add the crushed red pepper flakes and green onions. Adjust the seasonings with salt and pepper.
• Mound the rice in the center of the bowl. Arrange the stewed chicken around the rice. Garnish with freshly grated cheese, chives and Essence. Always serve with crusty bread.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

BRAZILIAN CHICKEN CROQUETTES (COXINHA) RECIPE BY TASTY

Steps:

• In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika (or cayenne pepper). Stir to incorporate.
• Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
• In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.
• Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
• Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren't any holes.
• While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fry till golden brown and cooked through.
• Drain on a towel, or wire rack and serve immediately.
• Enjoy!

BRAZILIAN CHICKEN APPETIZER (COXINHAS DE GALINHA)

Steps:

• Heat cooking oil on a pan and when hot enough, add and brown the chicken at both sides.
• Add 1-2 cups of water enough to boil chicken for 20 mins or until tender. Don't forget to cover it. Drain and set aside liquid.
• When chicken is cool enough, separate the meat from the bones. Cut the breast into12 long strips and set aside.
• Mince the rest of the meat and combine with onion, cloves, salt and pepper. You can use a food processor to make the mincing and mixing quick just by pulsing it. Set aside. You can also set aside the thin bones to serve as a sticks for the chicken later on.
• For the dough: mix rice flour with milk, add enough chicken juices that was set aside to make a firm dough. Then, add butter and egg yolks to soften it. Add and mix the minced chicken. Add chili sauce and mix.
• Divide dough in 12 equal parts. Flatten it a bit with palm, add a piece of chicken breast from near the edge. Roll to cover then shape it like a bulb or teardrop with a tapered end. You can push in the thin bones at the thin part of the shaped dough so they looks like chicken drumsticks.
• Roll in breadcrumbs and fry in hot oil until golden brown putting it on strainer or napkins to help drain excess oil.
• Serve with chili salsa.

BRAZILIAN CHICKEN STEW (GALINHA ENSOPADA)

Steps:

• Heat oil in a deep skillet over low heat. Sprinkle sugar over the bottom. Season chicken thighs with salt and pepper; cook in batches until browned, about 5 minutes per side.
• Transfer browned chicken to a plate. Remove skin.
• Cook onion in the same skillet until softened, 5 to 10 minutes. Stir in tomatoes. Return chicken to the skillet. Pour in enough broth to cover the chicken halfway. Simmer, partially covered, until chicken is tender and no longer pink in the center, about 1 hour.