Portuguese Stewed Chicken Galinha Estufada Recipes

GALINHA GUISADA COM MASSA

Steps:

• In a pot, add a little bit of olive oil and all the ingredients, except for the noodles.
• Simmer for about 20 minutes or until the chicken is cooked and the onions and veggies are tender. Keep checking to make sure it doesn't dry up, if it does, add a little more water.
• When done, add the noodles and add more water until they're covered.
• Cook until the noodles are al dente. Remove from heat and sprinkle with parsley.

HILDA'S PORTUGUESE STEWED CHICKEN

Steps:

• Season the flour with Essence. Toss the chicken in the seasoned flour.
• Heat the olive oil in a large cast iron skillet, over medium-high heat. When the oil is hot, add the chicken and sear until golden brown on all sides, about 4 to 6 minutes on each side. Remove the chicken from the skillet and set aside. Add the chorizo to the skillet and cook until browned on both sides.
• Add the onions, potatoes, and peppers. Cook the vegetables for 2 minutes, stirring occasionally to prevent sticking. Add the tomatoes, shallots, garlic cloves, and olives. Season the vegetables with Essence. Stir in the white wine, chicken broth, and parsley and return the browned chicken to the skillet.
• 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 flakes and green onions. Adjust the seasonings with salt and pepper.
• Mound the rice in the center of the bowl. Arrange the stewed chicken around the rice. Garnish with freshly grated cheese, chives and Essence. Always serve with crusty bread.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

PORTUGUESE STEWED CHICKEN (GALINHA ESTUFADA)

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.