Portuguese Stewed Chicken (Galinha Estufada)

Portuguese Stewed Chicken (galinha Estufada)

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Vickie Parks

By
@Northwestgal

For this delicious Portuguese dish, chicken is slowly stewed in tomatoes and herbs until so tender it'll practically fall off the bone.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6 to 8
Prep:
10 Min
Cook:
1 Hr 20 Min
Method:
Stove Top

Ingredients

  • 4 Tbsp
    olive oil
  • 1 medium
    onion, coarsely chopped
  • 1 large
    ripe tomato, coarsely chopped
  • 1/2 Tbsp
    sweet paprika
  • 2 clove
    garlic, finely chopped
  • 1
    bay leaf
  • 1/2 c
    white wine
  • 3 lb
    chicken, rinsed and cut up
  • 3 1/2 c
    water
  • 1 1/2 c
    long-grain white rice
  • 2 tsp
    coarse salt
  • 1/4 tsp
    black pepper
  • 1/2 c
    peas, frozen or fresh (shelled)
  • 2 Tbsp
    chopped fresh parsley, divided

How to Make Portuguese Stewed Chicken (Galinha Estufada)

Step-by-Step

  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.

Printable Recipe Card

About Portuguese Stewed Chicken (Galinha Estufada)

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Portugese



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