Tłumaczenie tego przepisu na Twój język... Strona zostanie automatycznie odświeżona.
Frango à Guia
Frango à Guia, meaning 'Chicken in the Style of Guia,' is a delightful chicken dish characterized by its rich, savory sauce often incorporating tomatoes, onions, and a hint of sweetness. It's a testament to the fusion of Portuguese and African culinary influences.
🧂 Składniki
- 1.2 kg Chicken(cut into pieces (e.g., thighs, drumsticks, breasts))
- 2 large Onions(thinly sliced)
- 5 cloves Garlic(minced)
- 400 g Tomatoes(chopped, or 1 can (400g) crushed tomatoes)
- 150 ml Red wine(dry)
- 200 ml Chicken broth
- 3 tbsp Olive oil
- 1 Bay leaf
- 1 tsp Paprika
- 1 tsp Sugar(optional, to balance acidity)
- to taste Salt
- to taste Black pepper
- 0.5 bunch Fresh parsley(chopped, for garnish)
👨🍳 Instrukcje
- 1
Season the chicken pieces generously with salt and black pepper.
- 2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden. Remove chicken from the pot and set aside.
- 3
Reduce heat to medium. Add the sliced onions to the pot and sauté until softened and lightly golden, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Stir in the chopped tomatoes, paprika, and bay leaf. Cook for about 5 minutes, allowing the tomatoes to break down slightly.
- 5
Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Let the wine simmer and reduce by about half.
- 6
Add the chicken broth and bring the mixture to a simmer. If using, stir in the sugar.
- 7
Return the browned chicken pieces to the pot. Ensure they are mostly submerged in the sauce. Cover the pot, reduce the heat to low, and simmer gently for 30-40 minutes, or until the chicken is cooked through and tender.
- 8
Remove the bay leaf. Taste the sauce and adjust seasoning with salt and pepper as needed. If the sauce is too thin, you can simmer it uncovered for a few more minutes to thicken.
- 9
Serve hot, garnished with fresh chopped parsley. Frango à Guia is traditionally served with rice or potatoes.
💡 Wskazówki profesjonalistów
- ✓Browning the chicken well adds significant flavor to the final dish.
- ✓Using a dry red wine is recommended for the sauce.
- ✓Adjust the amount of sugar based on the sweetness of your tomatoes.
- ✓This dish can be made ahead of time; the flavors meld beautifully overnight.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add sliced bell peppers along with the onions for extra color and flavor.
- A pinch of dried thyme can also be added with the bay leaf.
- For a spicier version, add a pinch of red chili flakes.