Brazilian Galinhada à la OutofFloskitchen

Ingredients for 4 servings:

• 1 chicken, fresh
• 3 onions
• 3 garlic cloves
• 1 large green pepper
• 1 tbsp, leveled tomato paste
• 1 cup of fresh cream, 200ml
• some oregano
• salt and pepper
• some oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Brazilian recipe for a flavorful chicken with an intense cream-based sauce

Remove any giblets from the chicken. Rinse the chicken under cold running water and then dry. Heat the oil in a large, deep pot over high heat and then add the entire chicken. Place the lid on the pot and set the stove over medium heat. Turn the chicken every 2 to 5 minutes until it is seared on all sides and the meat can be flakes from the bones with a fork. This should take a good half hour. Then remove the chicken from the pot. Remove all the meat from the bones and set aside. Add the diced onions and finely chopped garlic to the pot in which the chicken was seared. Sauté, stirring occasionally to prevent the fat that has stuck to the bottom of the pot from burning. After a short time, add the roughly diced bell pepper and fry briefly. Then add the tomato paste and fry it too. Now add the cream and mix everything thoroughly in the pot. Finally, the removed meat and the spices are added to the sauce in the pot. The dish needs to simmer in a covered pot for about half an hour to 45 minutes until the sauce has a good consistency. Finally, season with salt and pepper if necessary. Polenta goes well as a side dish, but the sky’s the limit. Whether rice, potatoes, fries, pasta, or all of the above, Brazilians like to serve it with several side dishes. Note: A frozen chicken should be thawed covered in the refrigerator overnight, preferably on a sieve, so that the chicken is not sitting in the thawing water and meat juices while thawing.