CHICKEN PORTUGUESE STYLE (GALINHA DE VINHA D'AHLOS)
This recipe has its origin in Macao, where the traditional pork recipe was adapted to chicken. It is a versatile recipe for pork, chicken and fish.
Provided by Amy in Hawaii
Categories Stew
Time 13h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- At least 10 hours before serving place chicken pieces in a large locking plastic bag.
- Add vinegar, salt,minced peppers (I use Hawaiian Tabasco peppers, but you can use any medium hot pepper like jalapeno, serrano, or bottled yellow hot peppers),and minced garlic to the bag.
- Seal the bag and mix well. Place bag in the refrigerator on a flat surface. Marinate, turning every 2-4 hours to season well. Marinate for 4-8 hours or overnight.
- Three hours before serving, Heat oil in a heavy dutch oven; brown chicken pieces on all sides.
- Add water, bay leaf, and cracked peppercorns. Reduce heat and simmer for one hour until chicken is tender. Add more water if needed to keep chicken from sticking.
- Pork: Cut pork butt into one inch cubes. Add enough water to just cover the meat. Simmer for 1 1/2 - 2 hours until meat is tender. During last 1/2 hour of cooking, add peeled and quartered potatoes and cover with meat juices.
- Fish: Use a firm fleshed fish Iike tuna steak. After marinating fish, saute fish in oil until done, about 3-4 minutes on a side, be careful not to overcook. Season to taste. Omit last part of recipe.
Nutrition Facts : Calories 537.2, Fat 36.8, SaturatedFat 10.3, Cholesterol 191, Sodium 617.8, Carbohydrate 9, Fiber 3.4, Sugar 0.4, Protein 40.8
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