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Calulu de Galinha
Calulu de Galinha is a flavorful and hearty chicken stew, a variation of the more commonly known fish or meat calulu. This version features chicken simmered with a rich blend of vegetables like spinach, okra, and eggplant, seasoned with palm oil, tomatoes, and spices. It's a comforting dish, often served with funge or rice.
๐ง ์ฌ๋ฃ
- 1 kg Chicken(cut into pieces (preferably free-range))
- 200 ml Palm oil (azeite de dendรช)
- 2 large Onions(finely chopped)
- 4 large Tomatoes(peeled and chopped)
- 300 g Okra(trimmed and sliced)
- 2 medium Eggplant(cubed)
- 3 bunches Spinach (couve galega or similar)(finely chopped)
- 4 cloves Garlic(minced)
- 2 tbsp Lemon juice
- 1-2 Chili pepper (malagueta or similar)(to taste, finely chopped)
- 1 tsp Salt(to taste)
- 1/2 tsp Black pepper(to taste)
- 1/2 tsp Cumin
- 1 Bay leaf
- 2 cups Water(or chicken broth)
- 2-3 tbsp Cassava flour (fubรก de bombo)(optional, for thickening)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Marinate the chicken pieces with lemon juice, minced garlic, salt, black pepper, cumin, and bay leaf for at least 30 minutes, or preferably overnight.
- 2
In a large pot or Dutch oven, heat the palm oil over medium heat. Add the chopped onions and sautรฉ until softened, about 5-7 minutes.
- 3
Add the marinated chicken pieces to the pot and brown them on all sides. This may take about 10-15 minutes.
- 4
Stir in the chopped tomatoes and minced garlic. Cook for another 5 minutes until the tomatoes start to break down.
- 5
Add the chopped spinach, sliced okra, and cubed eggplant. Stir well to combine.
- 6
Pour in the water or chicken broth, and add the chopped chili pepper. Bring to a simmer, then reduce the heat to low, cover, and cook for about 1 hour, or until the chicken is tender.
- 7
If a thicker stew is desired, mix the cassava flour with a little water to form a paste and stir it into the calulu during the last 10-15 minutes of cooking.
- 8
Adjust seasoning with salt and pepper to taste. Serve hot, traditionally with funge or rice.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing free-range chicken (galinha de campo) will add more depth of flavor.
- โThe amount of chili can be adjusted based on your spice preference.
- โEnsure the spinach is chopped very finely for a smoother texture in the stew.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- This recipe can also be made with dried fish or beef, following similar cooking steps.
- Some variations include adding pumpkin or sweet potato leaves.