Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1/2 cup of olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon of paprika
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried thyme
- 1/2 cup of white wine
- 1 cup of chicken broth
- 1 pound of asparagus, trimmed
- Salt and pepper to taste
Special equipment needed:
- Large skillet or Dutch oven
- Tongs
- Cutting board
- Knife
Step-by-step instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the chicken pieces and cook until browned on all sides, about 10 minutes. Use tongs to turn the chicken pieces.
3. Remove the chicken from the skillet and set aside.
4. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
5. Add the bay leaves, paprika, cumin, coriander, oregano, and thyme to the skillet and stir to combine.
6. Pour in the white wine and chicken broth and stir to combine.
7. Return the chicken to the skillet and bring the mixture to a simmer.
8. Cover the skillet and cook for 30 minutes, or until the chicken is cooked through and tender.
9. While the chicken is cooking, blanch the asparagus in a pot of boiling salted water for 2-3 minutes, or until just tender. Drain and set aside.
10. Once the chicken is cooked, remove the bay leaves and discard.
11. Add the asparagus to the skillet and stir to combine.
12. Season with salt and pepper to taste.
13. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 30g
Protein: 35g
Carbohydrates: 8g
Fiber: 3g
Sugar: 3g
Sodium: 500mg
Substitutions for ingredients:
- You can use boneless, skinless chicken breasts instead of a whole chicken.
- You can use vegetable broth instead of chicken broth.
- You can use green beans or broccoli instead of asparagus.
Variations:
- Add diced potatoes to the skillet to make it a one-pot meal.
- Add sliced chorizo or linguica sausage for extra flavor.
- Use different herbs and spices to change the flavor profile.
Tips and tricks:
- Make sure to brown the chicken well before adding the other ingredients for maximum flavor.
- Use a meat thermometer to ensure the chicken is cooked through.
- If the sauce is too thin, you can thicken it with a cornstarch slurry.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken and asparagus on a large platter with the sauce spooned over the top.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Serve with crusty bread and a green salad.
Suggested side dishes:
Roasted potatoes, rice, or quinoa.
Troubleshooting advice:
If the chicken is not cooked through after 30 minutes, continue cooking until it reaches an internal temperature of 165°F.
Food safety advice:
Always wash your hands and surfaces thoroughly before and after handling raw chicken. Use a meat thermometer to ensure the chicken is cooked through.
Food history:
Galinha à Portuguesa is a traditional Portuguese dish that typically includes chicken, onions, garlic, and white wine.
Flavor profiles:
This dish has a savory, slightly spicy flavor with hints of herbs and white wine.
Serving suggestions:
Serve hot with a side of crusty bread and a green salad.
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Region: Portuguese