ReceptnaptárCountry Chicken Stew with Hot Peppers (galinha caipira à moda da roça)
Galinha caipira is a dish of the Brazilian countryside: a free-range chicken with firmer meat is slowly braised until it makes its own thick gravy. The word roça means farmstead, and the recipe really is that simple: onion, salt and a little hot pepper are all it takes. The flavour depends mostly on the chicken, so it pays to choose a good bird.
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Method
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- Crush the chili peppers and salt together.
- Brown the chicken with the onion and the chili-salt mixture until it begins to stick to the bottom of the pot.
- Pour in the water and simmer over low heat for about 1 hour, until the chicken is tender and a juicy sauce has formed.
- Serve with cooked white rice.
Source: Wikibooks – Livro de receitas – Galinha caipira à moda da roça (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Brown the chicken pieces until a brown layer forms on the bottom of the pot. The water dissolves this, giving the gravy its colour and flavour.
- Free-range chicken has firmer meat, so cook it over a low heat and taste to check. For a supermarket chicken, 35-40 minutes is enough.
- Control the heat through the amount of hot pepper. If children are eating too, it is better to add hot pepper separately at the table.
Frequently asked questions
Can I freeze it?
Yes, it keeps for 3 months with its gravy. Thaw it in the fridge and reheat over a low heat.
What do I serve it with?
It is best with boiled white rice, which soaks up the gravy well. In Brazil it often comes with a maize flour porridge or braised greens.
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