Brazilian Chicken Stew Galinha Ensopada Recipes

Steps:

• Heat oil in a deep skillet over low heat. Sprinkle sugar over the bottom. Season chicken thighs with salt and pepper; cook in batches until browned, about 5 minutes per side.
• Transfer browned chicken to a plate. Remove skin.
• Cook onion in the same skillet until softened, 5 to 10 minutes. Stir in tomatoes. Return chicken to the skillet. Pour in enough broth to cover the chicken halfway. Simmer, partially covered, until chicken is tender and no longer pink in the center, about 1 hour.

Steps:

• Season the flour with Essence. Toss the chicken in the seasoned flour.
• Heat the olive oil in a large cast iron skillet, over medium-high heat. When the oil is hot, add the chicken and sear until golden brown on all sides, about 4 to 6 minutes on each side. Remove the chicken from the skillet and set aside. Add the chorizo to the skillet and cook until browned on both sides.
• Add the onions, potatoes, and peppers. Cook the vegetables for 2 minutes, stirring occasionally to prevent sticking. Add the tomatoes, shallots, garlic cloves, and olives. Season the vegetables with Essence. Stir in the white wine, chicken broth, and parsley and return the browned chicken to the skillet.
• Bring the liquid up to a boil and reduce to a simmer. Cover and simmer the chicken and vegetables for about 45 minutes or until the chicken falls off the bone.
• Add the crushed red pepper flakes and green onions. Adjust the seasonings with salt and pepper.
• Mound the rice in the center of the bowl. Arrange the stewed chicken around the rice. Garnish with freshly grated cheese, chives and Essence. Always serve with crusty bread.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Steps:

• Toss chicken, vegetables, apple, raisins and olives in serving bowl.
• Add mayonnaise, combine, then gently salt and pepper to taste, remembering that your next step is to fold in the shoestring potatoes and you don't want it to be too salty--if you are serving later, I recommend that you add the shoestring potatoes right before you serve.
• Garnish with green olives and a few shoestring potatoes scattered on top.
• Prep time listed below assumes your ingredients are cooked, cooled and ready to mix--servings yielded depends on how hungry you are; 8 is a good guess.

Steps:

• Heat cooking oil on a pan and when hot enough, add and brown the chicken at both sides.
• Add 1-2 cups of water enough to boil chicken for 20 mins or until tender. Don't forget to cover it. Drain and set aside liquid.
• When chicken is cool enough, separate the meat from the bones. Cut the breast into12 long strips and set aside.
• Mince the rest of the meat and combine with onion, cloves, salt and pepper. You can use a food processor to make the mincing and mixing quick just by pulsing it. Set aside. You can also set aside the thin bones to serve as a sticks for the chicken later on.
• For the dough: mix rice flour with milk, add enough chicken juices that was set aside to make a firm dough. Then, add butter and egg yolks to soften it. Add and mix the minced chicken. Add chili sauce and mix.
• Divide dough in 12 equal parts. Flatten it a bit with palm, add a piece of chicken breast from near the edge. Roll to cover then shape it like a bulb or teardrop with a tapered end. You can push in the thin bones at the thin part of the shaped dough so they looks like chicken drumsticks.
• Roll in breadcrumbs and fry in hot oil until golden brown putting it on strainer or napkins to help drain excess oil.
• Serve with chili salsa.

Steps:

• Heat oil in a deep skillet over low heat. Sprinkle sugar over the bottom. Season chicken thighs with salt and pepper; cook in batches until browned, about 5 minutes per side.
• Transfer browned chicken to a plate. Remove skin.
• Cook onion in the same skillet until softened, 5 to 10 minutes. Stir in tomatoes. Return chicken to the skillet. Pour in enough broth to cover the chicken halfway. Simmer, partially covered, until chicken is tender and no longer pink in the center, about 1 hour.