RECETAS PORTUGUESAS- Tomadas de: http://www.ntlworld.com/index.php

Stewed Chicken (Galinha Estufada)

Serves 4

Ingredients

• 4 tbsp olive oil
• 1 medium onion
• 1 large very ripe tomato
• 1/2 tbsp paprika
• 2 cloves garlic
• 1 bay leaf
• 1 glass white wine (optional)
• 1 large chicken
• 850 ml water
• 360g long-grain rice
• 2 tsp coarse salt or to taste
• 1/4 tsp black pepper to taste
• 120g peas, frozen or fresh, shelled
• 2 tbsp finely chopped fresh parsley

method

1. Finely chop the garlic and set aside.
2. Chop the tomato and remove the seeds and then chop the onion.
3. Heat the oil in a large oven-proof saucepan.
4. Add the onions and sauté until a light golden colour (This is called "refogado").
5. Add the tomatoes, paprika, garlic and bay leaf. Reduce the heat, cover, and simmer until the tomatoes are soft and partially dissolved.
6. Add the wine and simmer for 2 more minutes.
7. Add the chicken and water adding extra water if needed to just cover the chicken.
8. Cover the pot tightly and bring to a boil over medium-high heat.
9. Reduce the heat and simmer the chicken for 15 minutes.
10. Toss in the rice, salt and pepper. Stir, recover, and continue to simmer for another 20 minutes.
11. Stir in the peas and 1 tablespoon of the parsley.
12. Simmer for 5 minutes more or until the meat is nearly falling off the bone.
13. Remove the pan from the heat and let the stew stand for 10 minutes before serving.
14. Garnish with additional parsley.
15. The rice should be tender and the liquid should be absorbed.