Chicken Portuguese Style (Galinha De Vinha D'ahlos)

Submitted by Amy in Hawaii

"This recipe has its origin in Macao, where the traditional pork recipe was adapted to chicken. It is a versatile recipe for pork, chicken and fish."

 

• Ready In: 13hrs
• Ingredients: 9
• Serves: 8-10

ingredients

• 4 lbs chicken thighs
• 1 1⁄4 cups white vinegar
• 1 1⁄2 teaspoons salt
• 1 teaspoon hot chili pepper, minced
• 3 garlic cloves, minced
• 1 tablespoon vegetable oil
• 2 cups water
• 1 bay leaf
• 1 tablespoon peppercorn, cracked

directions

1. At least 10 hours before serving place chicken pieces in a large locking plastic bag.
2. Add vinegar, salt,minced peppers (I use Hawaiian Tabasco peppers, but you can use any medium hot pepper like jalapeno, serrano, or bottled yellow hot peppers),and minced garlic to the bag.
3. Seal the bag and mix well. Place bag in the refrigerator on a flat surface. Marinate, turning every 2-4 hours to season well. Marinate for 4-8 hours or overnight.
4. Three hours before serving, Heat oil in a heavy dutch oven; brown chicken pieces on all sides.
5. Add water, bay leaf, and cracked peppercorns. Reduce heat and simmer for one hour until chicken is tender. Add more water if needed to keep chicken from sticking.
6. Pork: Cut pork butt into one inch cubes. Add enough water to just cover the meat. Simmer for 1 1/2 - 2 hours until meat is tender. During last 1/2 hour of cooking, add peeled and quartered potatoes and cover with meat juices.
7. Fish: Use a firm fleshed fish Iike tuna steak. After marinating fish, saute fish in oil until done, about 3-4 minutes on a side, be careful not to overcook. Season to taste. Omit last part of recipe.