Cabeça de Galo Stew

Ingredients

• 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bell peppers, diced 2 bell peppers, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, diced 2 potatoes, diced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 38g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced tomatoes, bell peppers, carrots, and potatoes to the pot. Stir well to combine.
4. 4.
   Return the chicken pieces to the pot and add the bay leaves, paprika, cumin powder, dried oregano, salt, and black pepper. Mix everything together.
5. 5.
   Pour in the chicken broth and bring the stew to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
6. 6.
   Once the stew is ready, remove the bay leaves and garnish with fresh cilantro.
7. 7.
   Serve the Cabeça de Galo Stew hot with rice or crusty bread.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in and skin-on chicken pieces. This will add richness to the stew.
• Paprika — Opt for smoked paprika to add a smoky depth to the dish.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant flavor and aroma.

Tips & Tricks

• To make the stew even heartier, you can add other vegetables like zucchini or butternut squash.
• For a spicier kick, add a chopped chili pepper or a dash of hot sauce.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.

Serving advice

Serve the Cabeça de Galo Stew hot in deep bowls. Accompany it with steamed rice or crusty bread to soak up the flavorful broth.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in rustic bowls to showcase the homemade feel of the dish.