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Galiña di smoor – Braised chicken

door Linda Terrizzi

"Galiña di smoor” is a dish of deliciously braised chicken in the Antillean way. The vegetables and spices give the chicken a very special taste.

And you know, the longer you let the chicken marinate, the more flavor it will have.



This recipe is for 8 people. Do you want to make less? Then halve the recipe – that's fine in this case.

Crazy about chicken? Then try our stewed chicken (galiña stobá), real Antillean Chicken soup or this one baked chicken.

INGREDIENTS

  • 8 chicken thighs
  • 8 chicken legs
  • 1 red peppers
  • 1 bunch of celery leaves
  • 3 cm ginger root, grated
  • 1 Madame Jeanette pepper (to taste!)
  • 80 ml dark soy sauce / sweet soy sauce
  • 1 nutmeg half, grated
  • 3 cloves of garlic
  • 3 large onions
  • 50 gr butter
  • 2 tomatoes
  • 3 cloves
  • 1 teaspoon of cumin
  • 1 teaspoon paprika
  • 1 / 2 teaspoon garlic powder
  • 1 / 2 teaspoon black pepper
  • 1 tablespoon of capers
  • 50 gr olives (black)
  • 50 g prunes
  • 2 stock cubes

groceries toko ginger madame jeanette pepper pika adjuma sambal

PREPARATION GALIÑA DI SMOOR

Make the marinade by mixing the soy sauce together with the grated ginger, nutmeg, black pepper, garlic powder, paprika and cumin in a bowl.



Then cut the Madame Jeanette pepper in very small pieces and add it (to taste!) To the marinade. Then put the chicken in this and leave it (chilled) for at least 2 hours.

Then cut the bell pepper into cubes. Now peel and squeeze the garlic cloves. Then chop the onions.

Heat the butter in a pan and fry the onions, together with the bell pepper, until the pieces of onion are translucent. Now add the garlic and let it cook over low heat for about 5 minutes, so that the peppers wilt a bit.

Then cut the tomatoes into cubes and add them to the onions. Then also add the prunes, olives and capers.



Then put the chicken pieces (including the marinade!) in the pan and stir well. Then chop the celery very finely and add it to the chicken in the pan. Then add the cloves and then dissolve the stock cubes in about 500 ml of water.

Finally add the stock and then place the lid on the pan.

Let the chicken simmer for about 60 minutes and then remove the cloves. serve the galiña then braise with rice or funchi and a tasty salad. - Enjoy your meal!


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Galiña di smoor / Galinja di smor - Antillean braised chicken
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