Stewed Chicken (Galinha Ao Molho Pardo)

Stewed Chicken (Galinha Ao Molho Pardo)

Chicken pieces braised in a dark, tangy blood-thickened gravy, a traditional Brazilian stew.

Total 1 hr 30 min Makes 6 servings Calories 420/serving

Dietary

Dairy free, Nut free

Allergens

Wheat

This Brazilian classic simmers chicken in a rich, savory gravy traditionally thickened and darkened with chicken blood and a touch of vinegar for tang. The result is deeply flavored, tender meat in a glossy sauce, served over white rice for a hearty Sunday dinner rooted in Portuguese-Brazilian tradition.

Ingredients

  • 1 whole chicken, cut into pieces
  • 1/4 cup white vinegar, divided
  • 1/2 cup chicken blood (or substitute 1/4 cup vinegar plus 2 tablespoons dark chicken stock reduction)
  • 3 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tomato, diced
  • 1 green bell pepper, diced
  • 1 bay leaf
  • 2 tablespoons fresh parsley, chopped
  • 2 green onions, sliced
  • 1 cup chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon all-purpose flour
  • 4 cups cooked white rice, for serving

Method

  1. Place the chicken pieces in a large bowl and toss with 2 tablespoons of the vinegar and a pinch of salt. Let marinate at room temperature for 20 minutes.

  2. In a small bowl, stir the chicken blood with the remaining 2 tablespoons vinegar to prevent clotting; set aside.

  3. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces in batches and brown on all sides, about 3 minutes per side, then transfer to a plate.

  4. Add the onion to the pot and cook, stirring, until softened and translucent, about 4 minutes.

  5. Stir in the garlic, tomato, and bell pepper and cook until the tomato breaks down slightly, about 4 minutes.

  6. Return the browned chicken to the pot along with the bay leaf, salt, and black pepper. Pour in the chicken stock, bring to a simmer, cover, and cook until the chicken is tender, about 35 minutes.

  7. Whisk the flour into the blood-vinegar mixture until smooth, then ladle in about 1/2 cup of the hot cooking liquid from the pot, whisking constantly to temper.

  8. Reduce the heat to low and slowly stir the tempered blood mixture into the pot. Cook gently, stirring constantly, until the sauce darkens and thickens to a gravy consistency, about 5 minutes. Do not let it boil hard.

  9. Remove the bay leaf, taste, and adjust salt and pepper as needed. Stir in the parsley and green onions.

  10. Serve the stewed chicken hot over white rice, spooning the dark gravy generously over the top.

Rate this recipe

★ 3.5 (1)

Stewed Chicken (Galinha Ao Molho Pardo)

This Brazilian classic simmers chicken in a rich, savory gravy traditionally thickened and darkened with chicken blood and a touch of vinegar for tang. The result is deeply flavored, tender meat in a glossy sauce, served over white rice for a hearty Sunday dinner rooted in Portuguese-Brazilian tradition.

1 hr 30 min 6 servings 420 cal

Ingredients

  • 1 whole chicken, cut into pieces
  • 1/4 cup white vinegar, divided
  • 1/2 cup chicken blood (or substitute 1/4 cup vinegar plus 2 tablespoons dark chicken stock reduction)
  • 3 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tomato, diced
  • 1 green bell pepper, diced
  • 1 bay leaf
  • 2 tablespoons fresh parsley, chopped
  • 2 green onions, sliced
  • 1 cup chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon all-purpose flour
  • 4 cups cooked white rice, for serving

Method

  1. 1

    Place the chicken pieces in a large bowl and toss with 2 tablespoons of the vinegar and a pinch of salt. Let marinate at room temperature for 20 minutes.

  2. 2

    In a small bowl, stir the chicken blood with the remaining 2 tablespoons vinegar to prevent clotting; set aside.

  3. 3

    Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces in batches and brown on all sides, about 3 minutes per side, then transfer to a plate.

  4. 4

    Add the onion to the pot and cook, stirring, until softened and translucent, about 4 minutes.

  5. 5

    Stir in the garlic, tomato, and bell pepper and cook until the tomato breaks down slightly, about 4 minutes.

  6. 6

    Return the browned chicken to the pot along with the bay leaf, salt, and black pepper. Pour in the chicken stock, bring to a simmer, cover, and cook until the chicken is tender, about 35 minutes.

  7. 7

    Whisk the flour into the blood-vinegar mixture until smooth, then ladle in about 1/2 cup of the hot cooking liquid from the pot, whisking constantly to temper.

  8. 8

    Reduce the heat to low and slowly stir the tempered blood mixture into the pot. Cook gently, stirring constantly, until the sauce darkens and thickens to a gravy consistency, about 5 minutes. Do not let it boil hard.

  9. 9

    Remove the bay leaf, taste, and adjust salt and pepper as needed. Stir in the parsley and green onions.

  10. 10

    Serve the stewed chicken hot over white rice, spooning the dark gravy generously over the top.