In the realm of Portuguese cuisine, Galinha Estufada stands as a culinary masterpiece, a testament to the country's rich culinary heritage. This delectable stewed chicken dish captures the essence of Portuguese flavors, blending aromatic spices, succulent chicken, and a symphony of vegetables into a hearty and comforting meal. As you embark on this culinary journey, we present you with a collection of Galinha Estufada recipes, each offering a unique interpretation of this beloved dish. From the traditional rendition featuring tender chicken braised in a flavorful tomato-based sauce to variations that incorporate white wine, paprika, or even beer, our recipes cater to diverse palates and preferences. Whether you're a seasoned cook or a novice in the kitchen, let us guide you through the steps of preparing this Portuguese classic, ensuring a delicious and memorable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
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.
PORTUGUESE ONE POT CHICKEN AND POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Sprinkle the chicken liberally with salt and pepper. Combine the flour and paprika in a large bowl, and then toss the chicken in the mixture to coat, shaking off the excess. Heat 3 tablespoons EVOO in a Dutch oven over medium-high heat. Brown the chicken, then remove to a large plate and add the remaining 1 tablespoon EVOO to the pot. Add the chorizo and cook until browned; remove with the slotted spoon and add to the plate with the chicken. Add the potatoes, thyme, garlic, celery, bay leaf, chile peppers and onions to the pot, partially cover and cook until softened, 7 to 8 minutes, stirring occasionally. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, lemon and orange zests and tomatoes. Slide the chorizo and chicken back into the pot and simmer until the chicken is cooked through, about 10 minutes. Ladle the stew into shallow bowls. Sprinkle with the parsley and serve with the rolls for mopping up the sauce. Cook's Note: The stew can be covered and refrigerated for a make-ahead meal. Reheat over medium heat.
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
Tips:
- Choose the right chicken: For the best flavor, use a whole chicken cut into 8 pieces, or a combination of chicken breasts, thighs, and drumsticks.
- Brown the chicken well: This will help to develop flavor and color. Be sure to brown the chicken in batches if necessary, to avoid overcrowding the pan.
- Use a variety of vegetables: This will add flavor, color, and nutrients to the stew. Some good options include potatoes, carrots, onions, celery, and bell peppers.
- Season the stew well: Use a combination of salt, pepper, garlic powder, onion powder, and paprika for a classic flavor. You can also add other herbs and spices to taste, such as oregano, thyme, or bay leaves.
- Simmer the stew for at least 1 hour: This will allow the flavors to meld and the chicken to become tender.
- Serve the stew with rice or crusty bread: This will help to soak up the delicious sauce.
Conclusion:
Portuguese stewed chicken is a flavorful and comforting dish that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. With a little planning, you can have a delicious and healthy meal on the table in no time.
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