Stew and rice,
Portuguese-style
These dishes were prepared by John Peru of the Portuguese Pioneer Civic Club of Hawaii on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.
Chicken Stew (Galinha Estufada)
1 (4- to 5-pound) whole chicken4 tablespoons olive oil
1 large onion, diced
3 stalks celery, diced
2 small carrots, diced
1/2 tablespoon paprika
4 cloves garlic, chopped
1 bay leaf, torn in half
1 whole allspice, crushed
1 teaspoon coarse salt (such as Kosher salt)
1/4 teaspoon freshly cracked black pepper
1 cup white wine
4 small potatoes, cubed
3 cups chicken stock
1 can (14-1/2 ounces) diced tomatoes, including liquid
1 cup fresh or frozen peas
3 tablespoons finely chopped Italian flat leaf parsley
In a 5-quart Dutch oven or large sauce pot, heat 2 tablespoons of the oil and brown chicken pieces; remove.
Add remaining 2 tablespoons oil, onion, celery, carrots, paprika, garlic, bay leaf, allspice, salt and pepper. Sauté 10 to 15 minutes, or until vegetables are golden brown. Add wine and potatoes; cover and cook 5 minutes.
Add chicken, chicken stock, and tomatoes; simmer over medium-low heat 30 minutes.
Stir in peas and parsley; cover and simmer 3 minutes. Serve hot with rice or bread. Serves 6 to 8.
Tomato Rice (Arroz de Tomate)
2 tablespoons olive oil1 large onion, minced
2 garlic cloves, minced
1 bay leaf, torn in half
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup long-grain rice
2-1/2 cups boiling chicken or beef stock, or water
3 tablespoons chopped Italian flat leaf parsley
Salt and pepper to taste
Sliced cherry tomatoes, for garnish
Stir in parsley and season to taste. Remove bay leaf. Garnish with cherry tomatoes; serve hot. Serves 6.
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