Ensopado de Galinha

Tender chicken falling off the bone, swimming in a thick, rich sauce. The liquid is deep red, fragrant with dry white wine and peppers that have melted into the stew.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 1045
• Protein: 60 g
• Carbs: 68 g
• Fat: 61 g

Ingredients

• 1200 g Chicken leg ( cut in half )
• 2 piece Onion ( sliced )
• 3 piece Garlic ( minced )
• 1 piece Red bell pepper ( in strips )
• 45 ml Extra virgin olive oil
• 200 ml Dry white wine
• 3 piece Round tomato ( diced )
• 1 tbsp Sweet paprika
• 2 piece Bay leaf
• 1 piece Thai chili ( finely sliced )
• 4 piece Country bread ( thick slices )
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Sear the chicken

   In a pot with olive oil, brown the chicken thighs on all sides. The skin should be crispy and well-colored to leave the drippings at the bottom. Remove and set aside.

2. Sauté the aromatics

   Toss the onion, garlic, and pepper into the chicken fat. The onion should become translucent and the peppers should soften without burning. Add the paprika and chili.

3. Deglaze and wet

   Return the chicken to the pot. Pour in the white wine and scrape the bottom to release the drippings. Add the diced tomatoes and bay leaf. The liquid should reach halfway up the meat.

4. Simmer

   Cover and cook over low heat. The sauce will reduce and thicken. The meat is ready when it pulls away with a fork. Adjust seasoning with salt and pepper.

5. Serve over bread

   Place a slice of country bread at the bottom of each shallow bowl. Pour the chicken and sauce over it. The bread should soak up the juice and become soft. Sprinkle with fresh parsley.

Chef's tips

• Rub the bread with a garlic clove before pouring the stew over it for more character.
• Do not boil vigorously; a constant simmer ensures the meat remains tender.

Storage

Keeps for 3 days in the fridge in an airtight container. The stew is even better the next day as the flavors infuse the sauce.