Entree: Cape Verde – Southern Culinary Region – Galinha à Cabo Verde (Cape Verdean stewed chicken in a garlicky wine-tomato sauce with potatoes and piri-piri)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
45 min
Total
1 hr
Ingredients
- 1 whole chicken, cut into pieces, approx. 3.5 lb (1600 g)
- 3 tbsp (45 ml) olive oil
- 6 cloves (approx. 18 g) garlic, minced
- 1 large onion, sliced, about 8 oz (225 g)
- 2 large tomatoes, chopped, about 12 oz (340 g)
- 1 cup (240 ml) chicken stock
- 1/2 cup (120 ml) dry white wine
- 2 tbsp (30 ml) lemon juice
- 1-2 tbsp (15-30 ml) piri-piri sauce or hot pepper paste, to taste
- 2 bay leaves
- 2 medium potatoes, peeled and cut into 1-inch pieces, approx. 1 lb (454 g)
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 1/2 tsp (9 g) salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (5 g) paprika (optional, for color)
Instructions
1. Pat the chicken pieces dry and season with 1 tsp salt and 1/2 tsp pepper. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat and brown the chicken in batches until golden on all sides, about 6–8 minutes per batch; remove and set aside.
2. Reduce heat to medium, add the onion and sauté until translucent, about 5 minutes. Add the garlic and paprika and cook 1 minute until fragrant.
3. Stir in the chopped tomatoes and cook until they break down and form a sauce, about 6 minutes. Add the white wine and deglaze the pot, scraping up browned bits.
4. Return the chicken to the pot, add the chicken stock, lemon juice, piri-piri, bay leaves, remaining salt and pepper. Bring to a gentle simmer, cover partially, and cook for 20 minutes.
5. Add the potato pieces, nestle them among the chicken, and continue simmering, uncovered, until the potatoes are tender and the chicken is cooked through, about 20–25 more minutes. Stir occasionally and adjust seasoning.
6. Remove bay leaves, stir in the chopped cilantro, adjust heat with extra piri-piri if desired, and serve hot with rice, crusty bread, or boiled corn.
