Best 3 Portuguese Stewed Chicken Galinha Estufada Recipes

Prepare to be tantalized by the flavors of Portugal with our culinary guide to cooking the delectable "Galinha Estufada," a classic Portuguese stewed chicken dish. This flavorful dish, often served with fluffy rice or crusty bread for soaking up the rich sauce, embodies the essence of Portuguese comfort food. Get ready to embark on a culinary journey, where you'll discover the secrets to creating an authentic and delectable Galinha Estufada that will leave your taste buds dancing.

Here are our top 3 tried and tested recipes!

HOMEMADE PORTUGUESE CHICKEN

Homemade Portuguese Chicken image

This Portuguese chicken can be baked or grilled. You may double or triple the recipe (or more if required) for bigger batches of chicken. An easy recipe to make several servings for a party!

Provided by Juliette D.

Categories World Cuisine Recipes European Portuguese

Time 9h10m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup lemon juice
4 tablespoons olive oil
4 cloves garlic, peeled
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon chili powder, or to taste
1 teaspoon red pepper flakes, or to taste
1 bay leaf
½ teaspoon ground black pepper
4 chicken leg quarters
1 pinch sea salt to taste

Steps:

Combine lemon juice, oil, garlic, paprika, oregano, 1 teaspoon salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until very smooth.
Score chicken legs a few times using a knife and place in a resealable bag or a bowl. Pour about 1/3 cup of sauce over chicken and toss well. Season with additional sea salt. Cover or seal and marinate chicken in a refrigerator, 8 hours to overnight. Reserve remaining sauce for basting.
Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a baking dish and cover with aluminum foil.
Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with extra marinade. Cover baking dish with foil once again and bake for another 20 to 25 minutes. Remove foil and bake until no longer pink in the center and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 491.6 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 34.5 g, Fiber 1.4 g, Protein 40.2 g, SaturatedFat 7.6 g, Sodium 660.8 mg, Sugar 0.7 g

PORTUGUESE STEWED CHICKEN (GALINHA ESTUFADA)

Portuguese Stewed Chicken (Galinha Estufada) image

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

Provided by Vickie Parks

Categories Chicken

Time 1h30m

Number Of Ingredients 14

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

Steps:

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.

HILDA'S PORTUGUESE STEWED CHICKEN

Hilda's Portuguese Stewed Chicken image

Provided by Emeril Lagasse

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 31

Ingredients

1/2 cup all-purpose flour
Essence, recipe follows
1 whole chicken, about 4 pounds, cut into 8 pieces
3 tablespoons olive oil
1 pound chorizo, cut on the bias in 2-inch pieces
1 medium onion, diced
2 cups diced potatoes
1 red pepper, julienned
1 yellow pepper, julienned
2 cups chopped tomatoes, peeled and seeded
2 tablespoons minced shallots
1 head garlic, skin removed and cloves left whole
1 cup pitted kalamata olives, sliced
1 cup white wine
1 cup chicken stock
1/2 cup finely chopped parsley leaves
Pinch crushed red pepper flakes
1/2 cup sliced green onions
Salt and black pepper
2 cups white rice, cooked, hot
Freshly grated Parmesan, for garnish
Chives, for garnish
Small loaf crusty bread, for serving
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

Season the flour with Essence. Toss the chicken in the seasoned flour.
Heat the olive oil in a large cast iron skillet, over medium-high heat. When the oil is hot, add the chicken and sear until golden brown on all sides, about 4 to 6 minutes on each side. Remove the chicken from the skillet and set aside. Add the chorizo to the skillet and cook until browned on both sides.
Add the onions, potatoes, and peppers. Cook the vegetables for 2 minutes, stirring occasionally to prevent sticking. Add the tomatoes, shallots, garlic cloves, and olives. Season the vegetables with Essence. Stir in the white wine, chicken broth, and parsley and return the browned chicken to the skillet.
Bring the liquid up to a boil and reduce to a simmer. Cover and simmer the chicken and vegetables for about 45 minutes or until the chicken falls off the bone.
Add the crushed red pepper flakes and green onions. Adjust the seasonings with salt and pepper.
Mound the rice in the center of the bowl. Arrange the stewed chicken around the rice. Garnish with freshly grated cheese, chives and Essence. Always serve with crusty bread.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Tips:

Use a flavorful cut of chicken. This recipe calls for bone-in, skin-on chicken thighs, which are full of flavor and will stay moist during the cooking process. If you prefer, you can use boneless, skinless chicken breasts or thighs, but the cooking time may need to be adjusted.
Brown the chicken before stewing it. Browning the chicken adds a lot of flavor to the dish. Be sure to brown the chicken in a hot skillet over medium-high heat until it is golden brown on all sides.
Use a variety of vegetables. This recipe calls for onions, carrots, celery, and bell peppers, but you can use any vegetables that you like. Some other good options include potatoes, green beans, and peas.
Season the dish well. This recipe calls for a simple seasoning of salt, pepper, and garlic powder, but you can add any other spices or herbs that you like. Some good options include smoked paprika, cumin, and oregano.
Simmer the chicken until it is fall-off-the-bone tender. This will take about 1 hour and 30 minutes. Be sure to check the chicken occasionally to make sure that it is not overcooking.
Serve the chicken with rice or potatoes. This dish is traditionally served with rice or potatoes, but you can also serve it with pasta or bread.

Conclusion:

Portuguese stewed chicken is a delicious and comforting dish that is perfect for a family meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a simple and flavorful chicken dish, give this recipe a try.