Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup white wine
- 1/2 cup chicken broth
- 4 large potatoes, peeled and cut into chunks
- 2 tbsp olive oil
Special equipment needed:
- Large pot or Dutch oven with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in the pot over medium-high heat.
2. Add the chicken pieces and brown them on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
3. Add the onion and garlic to the pot and sauté until softened, about 3 minutes.
4. Add the bay leaves, paprika, thyme, oregano, salt, and black pepper to the pot and stir to combine.
5. Pour in the white wine and chicken broth, scraping the bottom of the pot to release any browned bits.
6. Return the chicken to the pot and add the potatoes. Stir to combine.
7. Cover the pot with the lid and bring to a simmer.
8. Reduce the heat to low and let the chicken and potatoes cook for 45-50 minutes, or until the chicken is cooked through and the potatoes are tender.
9. Remove the bay leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
5. Temperature:
Medium-high heat for browning the chicken, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 420
Fat: 20g
Carbohydrates: 25g
Protein: 30g
Sodium: 630mg
Sugar: 2g
Substitutions for ingredients:
- You can use boneless, skinless chicken breasts or thighs instead of a whole chicken.
- Red wine can be used instead of white wine.
- Chicken stock can be used instead of chicken broth.
Variations:
- Add sliced chorizo or smoked sausage for extra flavor.
- Use sweet potatoes instead of regular potatoes.
- Add diced tomatoes or bell peppers for a pop of color.
Tips and tricks:
- Make sure to brown the chicken well before adding the other ingredients for maximum flavor.
- If the liquid in the pot is too thin, you can thicken it with a slurry of cornstarch and water.
- Serve with crusty bread to soak up the delicious sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large, shallow bowl with the chicken and potatoes arranged on top.
Garnishes:
Sprinkle with chopped fresh parsley or cilantro.
Pairings:
Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic green beans
- Grilled asparagus
Troubleshooting advice:
- If the chicken is not cooked through after 45-50 minutes, continue cooking until the internal temperature reaches 165°F.
- If the potatoes are not tender after 45-50 minutes, continue cooking until they are soft.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Galinha à Portuguesa com Batatas is a traditional Portuguese dish that is typically made with chicken, potatoes, and a variety of herbs and spices.
Flavor profiles:
This dish is savory and flavorful, with a blend of herbs and spices that give it a slightly smoky and earthy taste.
Serving suggestions:
Serve with a glass of red or white wine to complement the flavors of the dish.
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Region: Portuguese