Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Chicken Stew (Galinha Estufada)

Demonstrated by: John Peru.
Portuguese Pioneer Civic Club of Hawaii - February 13, 2005.

electric_kitchen_logo

Ingredients:

Chicken Stew (Galinha Estufada)

  • 1 (4 to 5 lb) whole chicken
  • 4 tablespoons olive oil
  • 1 large onion, diced
  • 3 stalks celery, diced
  • 2 small carrots, diced
  • 1/2 tablespoon paprika
  • 4 cloves garlic, chopped
  • 1 bay leaf, torn in half
  • 1 whole allspice, crushed
  • 1 teaspoon coarse salt (such as Kosher salt)
  • 1/4 teaspoon freshly cracked black pepper
  • 1 cup white wine
  • 4 small potatoes, cubed
  • 3 cups chicken stock
  • 1 can (14 1/2 oz) diced tomatoes, including liquid
  • 1 cup fresh or frozen peas
  • 3 tablespoons finely chopped Italian flat leaf parsley

Directions:

  1. Cut chicken into serving pieces; rinse and pat dry.
  2. In a 5-quart Dutch oven or large saucepot, heat 2 tablespoons of the oil and brown chicken pieces; remove.
  3. Add the remaining 2 tablespoons oil, the onion, celery, carrots, paprika, garlic, bay leaf, allspice, salt, and pepper; sauté for 10 to 15 minutes, or until vegetables are golden brown.
  4. Add the wine and potatoes; cover and cook for 5 minutes.
  5. Add the chicken, chicken stock, and tomatoes; simmer over medium-low heat for 30 minutes.
  6. Stir in the peas and parsley; cover and simmer for 3 minutes.
  7. Serve hot with rice or bread.

Makes 6 to 8 servings.

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.