Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup white wine
- 1 cup chicken broth
- 1 can (15 oz) peas, drained
- 2 tablespoons olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
3. Remove the chicken from the pot and set aside.
4. Add the onions and garlic to the pot and cook until softened, about 3-5 minutes.
5. Add the bay leaves, paprika, cumin, coriander, oregano, salt, and black pepper to the pot and stir to combine.
6. Pour in the white wine and chicken broth and stir to combine.
7. Return the chicken to the pot and bring the mixture to a boil.
8. Reduce the heat to low and simmer, covered, for 30-40 minutes or until the chicken is cooked through and tender.
9. Add the peas to the pot and stir to combine.
10. Simmer for an additional 5-10 minutes or until the peas are heated through.
11. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 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: 350
Fat: 18g
Carbohydrates: 10g
Protein: 35g
Sodium: 800mg
Sugar: 3g
Substitutions for ingredients:
- Chicken can be substituted with turkey or pork.
- White wine can be substituted with chicken broth or apple cider vinegar.
- Peas can be substituted with green beans or carrots.
Variations:
- Add diced potatoes to the pot for a heartier meal.
- Use bone-in chicken thighs or drumsticks for a more flavorful dish.
- Add chopped tomatoes or tomato paste to the pot for a richer sauce.
Tips and tricks:
- Make sure to brown the chicken well before adding it to the pot to develop a deeper flavor.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot while cooking to prevent burning and add flavor to the sauce.
- Taste the sauce and adjust the seasoning as needed before serving.
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 low heat until heated through.
Presentation ideas:
Serve the Galinha à Portuguesa com Ervilhas in a large serving dish with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or chopped scallions can be used as a garnish.
Pairings:
Serve with crusty bread or rice to soak up the flavorful sauce.
Suggested side dishes:
Roasted potatoes or a simple green salad would pair well with this dish.
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few minutes to thicken it up.
- If the chicken is not cooked through after 30-40 minutes, continue simmering until it is tender and cooked through.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Galinha à Portuguesa com Ervilhas is a traditional Portuguese dish that is often served for Sunday dinner or special occasions.
Flavor profiles:
This dish has a savory and slightly spicy flavor profile with hints of paprika, cumin, and coriander.
Serving suggestions:
Serve with a glass of red wine or a cold beer for a classic Portuguese meal.
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Region: Portuguese