Portuguese Chicken Stew : Galinha Estufada

Serves 4 in 1 hour and 30 minutes

This is one of the many delicious recipes from Ana Patuleia Ortins,
famous chef and author of Portuguese Homestyle Cooking.
http://recipe.theskinnycook.com/stew...-estufada.html

4 tablespoon olive oil
1 medium onion, coarsely chopped
1 large very ripe tomato, peeled, seeded and coarsely chopped
1/2 tablespoon sweet paprika
2 cloves garlic, finely chopped
1 bay leaf
1/2 cup (120ml) white wine (optional)
one 2 1/2 to 3 pound (1,1 kg to 1,4kg) chicken, cut up, rinsed
3 1/2 cups (800 ml) water
1 1/2 cups (300gr) converted rice or other long-grain rice
2 teaspoons coarse salt or to taste
1/4 teaspoons black pepper to taste
1/2 cup (80gr) peas, frozen or fresh, shelled
2 tablespoons finely chopped fresh parsley

Heat the oil in a 5-quart Dutch oven over medium-high heat. Add and saute
the onions until a light golden color, about 10 to 15 minutes. (In
Portuguese : this is called "refogado") Put in the tomatoes, paprika,
garlic and bay leaf. Reduce the heat, cover, and simmer until the tomatoes
are soft and partially dissolved, about 15 minutes. Pour in the wine, if
using, 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. Toss in the rice, salt and pepper. Stir, recover,
and continue to simmer for another 20 minutes. Stir in the peas and 1
tablespoon of the parsley. Simmer for 5 minutes more or until the meat is
nearly falling off the bone. Remove the pan from the heat. Let the stew
stand for 10 minutes before serving. Garnish with additional parsley. The
rice should be tender and the liquid should be absorbed.

Portuguese Homestyle Cooking

Happy Cooking!

Stef
http://www.theskinnycook.com

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