RCI-MT.004.0400.001
Galinha à Portuguêsa
Galinha à Portuguêsa from the Recidemia collection
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- chicken1 wholecut into 6-8 pieces
- 1/4 tsp
- 50 ml
- 1 unit
- Bay leaves3 unitcrumbled
- 1 unit
- potatoes4 mediumparboiled in shins for 15 minutes,peeled and cut into chunks
- yellow onion1 mediumpeeled and chopped
- 1 clove
- 1 tsp
- tomato1 unitroughly chopped
- 2 tsp
- 100 ml
- 200 ml
- hard boiled eggs2 unitcut into quarters
- few slices chourico1 unitor a few cubes of a salty strong-flavoured ham
- portugese black olives6 unit
- tbls desiccated coconut2 unit
- 1 unit
Method
1
Pat the chicken pieces dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
2
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
3 minutes
3
Working in batches to avoid overcrowding, brown the chicken pieces on all sides until golden, approximately 3-4 minutes per side, then transfer to a plate.
4
In the same pot, sauté the chopped yellow onion and garlic until softened and fragrant, about 3-4 minutes.
4 minutes
5
Stir in the red curry paste and cook for 1-2 minutes until aromatic, then deglaze the pot with the white wine, scraping up any browned bits from the bottom.
6
Return the browned chicken pieces to the pot and add the crumbled bay leaves, roughly chopped tomato, and the saffron (either steeped briefly in warm water or added directly).
2 minutes
7
Pour in the evaporated milk and coconut milk, stirring well to combine, then bring to a gentle simmer.
45 minutes
8
Partially cover the pot and simmer gently for 45 minutes, until the chicken is tender and cooked through, stirring occasionally.
45 minutes
9
Add the parboiled potatoes, chourico slices, and Portuguese black olives to the pot, then continue simmering uncovered for 15 minutes until the potatoes are fully tender and the flavors have melded.
15 minutes
10
Taste and adjust seasoning with additional salt and pepper as needed, keeping in mind the saltiness of the chourico and olives.
11
Gently fold in the hard-boiled egg quarters and desiccated coconut, stirring carefully to avoid breaking the eggs, and simmer for a final 2-3 minutes to warm through.
12
Transfer the galinha à portuguesa to a serving dish and serve hot, ensuring each portion includes chicken, sauce, potatoes, eggs, and olives.