portuguese stewed chicken (galinha estufada)
For this delicious Portuguese dish, chicken is slowly stewed in tomatoes and herbs until so tender it'll practically fall off the bone.
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prep time
10 Min
cook time
1 Hr 20 Min
method
Stove Top
yield
6 to 8
Ingredients
- 4 tablespoons olive oil
- 1 medium onion, coarsely chopped
- 1 large ripe tomato, coarsely chopped
- 1/2 tablespoon sweet paprika
- 2 cloves garlic, finely chopped
- 1 - bay leaf
- 1/2 cup white wine
- 3 pounds chicken, rinsed and cut up
- 3 1/2 cups water
- 1 1/2 cups long-grain white rice
- 2 teaspoons coarse salt
- 1/4 teaspoon black pepper
- 1/2 cup peas, frozen or fresh (shelled)
- 2 tablespoons chopped fresh parsley, divided
How To Make portuguese stewed chicken (galinha estufada)
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Step 1Heat 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.
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Step 2Add the tomatoes, paprika, garlic and bay leaf. Reduce the heat, cover, and simmer until the tomatoes are soft and partially dissolved, about 15 minutes.
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Step 3Pour 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.
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Step 4Add the rice, salt and pepper. Stir and continue to simmer for another 20 minutes.
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Step 5Stir 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.
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Step 6Remove 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.
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