PORTUGUESE STEWED CHICKEN (GALINHA ESTUFADA)
For this delicious Portuguese dish, chicken is slowly stewed in tomatoes and herbs until so tender it'll practically fall off the bone.
Provided by Vickie Parks
Categories Chicken
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Heat the oil in a 5-quart Dutch oven over medium-high heat. Add the onions and sauté until light golden in color, about 10 to 15 minutes.
- 2. Add 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 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. Add the rice, salt and pepper. Stir and continue to simmer for another 20 minutes.
- 5. Stir in the peas and 1 tablespoon of the parsley and simmer for 5 minutes more or until the meat is nearly falling off the bone.
- 6. Remove the pan from the heat. Let the stew stand for 10 minutes before serving. Garnish with remaining parsley. The rice should be tender and the liquid should be absorbed.
HILDA'S PORTUGUESE STEWED CHICKEN
Provided by Emeril Lagasse
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 31
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 STEW (GALINHA ENSOPADA)
An addictive chicken dish using chicken thighs. The secret is the little bit of sugar used in the browning stage. This recipe is very versatile. You like tomatoes? Add more. You want it thicker or thinner? Adjust the amount of broth. You are in control of your own dinner destiny.
Provided by Carrie Cozinha
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 425.4 calories, Carbohydrate 8.9 g, Cholesterol 128.9 mg, Fat 26 g, Fiber 1.2 g, Protein 36.5 g, SaturatedFat 6.8 g, Sodium 2173.5 mg, Sugar 6.2 g
HILDA'S PORTUGUESE STEWED CHICKEN
Found this on the Food Network site--recipe courtesy of Emeril Legasse. I haven't tried it yet, but it sure sounds good!
Provided by SweetPeaNC
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Season the chicken and flour with Essence. Toss the chicken in the seasoned flour.
- In a large cast iron skillet, heat the olive oil. When the oil is hot, sear the chicken for 2-3 minutes on each side. Sear the Chorizo.
- Add the onions, potatoes, and peppers. Saute the vegetables for 2 minutes. Add the tomatoes, shallots, garlic cloves, and olives. Season with Essence.
- Stir in the white wine and parsley. 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 and green onions. Season with salt and pepper.
- Mound the rice in the center of the bowl. Arrange the stewed chicken around the rice. Garnish with fried spinach leaves, hand-grated cheese, chives and Essence. Always serve with crusty bread.
Nutrition Facts : Calories 1729.6, Fat 93.1, SaturatedFat 28.4, Cholesterol 272.3, Sodium 1900.9, Carbohydrate 125.3, Fiber 9.6, Sugar 6.6, Protein 83.8
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