Galinha à Portuguesa with Tomato and Wine Sauce

Ingredients

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 red bell peppers, sliced 2 red bell peppers, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240 ml) red wine 1 cup (240 ml) red wine
• 1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 6g)
• Carbohydrates: 10g (Sugars: 5g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, olive oil, paprika, dried oregano, dried thyme, salt, and pepper. Mix well to form a marinade.
2. 2.
   Add the chicken pieces to the marinade and coat them thoroughly. Allow the chicken to marinate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Heat a large skillet or Dutch oven over medium heat. Add the marinated chicken pieces and cook until browned on all sides. Remove the chicken from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and sliced red bell peppers. Sauté until the vegetables are softened and slightly caramelized.
5. 5.
   Add the diced tomatoes, bay leaves, red wine, and chicken broth to the skillet. Stir well to combine.
6. 6.
   Return the chicken pieces to the skillet, ensuring they are submerged in the sauce. Cover and simmer over low heat for about 45 minutes, or until the chicken is cooked through and tender.
7. 7.
   Remove the bay leaves before serving. Taste the sauce and adjust the seasoning if needed.
8. 8.
   Serve Galinha à Portuguesa hot with rice or crusty bread to soak up the flavorful sauce.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in chicken pieces such as thighs and drumsticks.
• Red wine — Choose a dry red wine with medium body, such as a Portuguese red wine or a Merlot, to enhance the flavors of the dish.
• Paprika — Opt for a high-quality sweet or smoked paprika to add depth and a subtle smoky flavor to the sauce.

Tips & Tricks

• For an extra burst of flavor, add a splash of fresh lemon juice to the sauce just before serving.
• If you prefer a spicier kick, sprinkle some crushed red pepper flakes into the sauce while it simmers.
• To make the dish more hearty, add diced potatoes or carrots to the skillet along with the chicken for a one-pot meal.
• Leftovers can be refrigerated for up to 3 days and taste even better the next day as the flavors continue to develop.
• Experiment with different herbs and spices to customize the dish to your taste preferences.

Serving advice

Serve Galinha à Portuguesa with a generous ladle of the tomato and wine sauce over each chicken piece. Garnish with fresh parsley for a pop of color and freshness. Accompany the dish with a side of fluffy white rice or crusty bread to soak up the delicious sauce.

Presentation advice

Arrange the chicken pieces on a large serving platter, spooning the tomato and wine sauce over them. Sprinkle some fresh herbs, such as thyme or oregano, on top for an elegant touch. Serve with a side of rice or bread on a separate plate to complete the presentation.