PORTUGUESE STEWED CHICKEN
Make and share this Portuguese Stewed Chicken recipe from Food.com.
Provided by Chef Gorete
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot heat the oil then saute the onions for a few minutes. Add the garlic and sauté until fragrant.
- To the pot, add the spices, tomato (if using), wine and the chicken pieces. Cook slowly over medium heat.
- When the chicken is almost cooked, add the carrots and potatoes and enough water to almost cover the chicken.
- Cook until potatoes and carrots are cooked, adding more water as needed. Pour the sauce over the meat and potatoes when serving.
Nutrition Facts : Calories 793.2, Fat 35.9, SaturatedFat 10.2, Cholesterol 162.6, Sodium 586.8, Carbohydrate 67.6, Fiber 9.2, Sugar 5, Protein 46
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
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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