Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 onions, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 bay leaves
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 cup red wine
- 1 cup chicken broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the olive oil in the Dutch oven over medium-high heat.
2. Season the chicken pieces with salt and pepper and add them to the pot. Brown them on all sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
3. Add the onions, garlic, and bell peppers to the pot and sauté until the onions are translucent, about 5 minutes.
4. Add the bay leaves, paprika, oregano, and thyme to the pot and stir to combine.
5. Pour in the red wine, chicken broth, and tomato paste, and stir to combine.
6. Add the chicken pieces back to the pot and bring the mixture to a simmer.
7. Cover the pot with the lid and reduce the heat to low. Let the chicken cook for 45-60 minutes, or until the chicken is cooked through and tender.
8. Remove the bay leaves and discard them.
9. Serve the chicken with the sauce spooned over the top.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
5. Temperature:
Medium-high heat for browning the chicken, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 10g
Protein: 33g
Sodium: 400mg
Substitutions for ingredients:
- You can use boneless, skinless chicken breasts or thighs instead of a whole chicken.
- You can use white wine instead of red wine.
- You can use vegetable broth instead of chicken broth.
Variations:
- Add sliced chorizo or linguica sausage to the pot for extra flavor.
- Add diced potatoes or carrots to the pot for a heartier meal.
- Use different herbs and spices to customize the flavor to your liking.
Tips and tricks:
- Make sure to brown the chicken well before adding it back to the pot. This will give it a nice crispy exterior and help it hold its shape during cooking.
- If the sauce is too thin, you can thicken it by whisking in a tablespoon of cornstarch mixed with a tablespoon of water.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken in a large serving dish with the sauce spooned over the top. Garnish with fresh herbs or sliced olives.
Garnishes:
Fresh herbs, sliced olives, lemon wedges.
Pairings:
This dish pairs well with crusty bread, rice, or roasted potatoes.
Suggested side dishes:
Roasted vegetables, green salad, garlic bread.
Troubleshooting advice:
If the chicken is not tender after 1 hour of cooking, continue to simmer it until it is cooked through and tender.
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 Molho de Vinho is a traditional Portuguese dish that is typically served with rice or potatoes.
Flavor profiles:
This dish has a rich, savory flavor from the chicken, onions, and garlic, with a slightly sweet and tangy flavor from the red wine and tomato paste.
Serving suggestions:
Serve this dish with a glass of red wine and some crusty bread for a delicious and satisfying meal.
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Region: Portuguese