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Chicken Stew (Galinha Estufada)

Demonstrated by: John Peru.
Portuguese Pioneer Civic Club of Hawaii - February 13, 2005.



Chicken Stew (Galinha Estufada)

  • 1 (4 to 5 lb) whole chicken
  • 4 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 oz) diced tomatoes, including liquid
  • 1 cup fresh or frozen peas
  • 3 tablespoons finely chopped Italian flat leaf parsley


Cut chicken into serving pieces; rinse and pat dry. In a 5-quart Dutch oven or large saucepot, heat 2 tablespoons of the oil and brown chicken pieces; remove. Add the remaining 2 tablespoons oil, the onion, celery, carrots, paprika, garlic, bay leaf, allspice, salt, and pepper; sauté for 10 to 15 minutes, or until vegetables are golden brown. Add the wine and potatoes; cover and cook for 5 minutes. Add the chicken, chicken stock, and tomatoes; simmer over medium-low heat for 30 minutes. Stir in the peas and parsley; cover and simmer for 3 minutes. Serve hot with rice or bread. Makes 6 to 8 servings.


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