Ribeira Grande Chicken

Maria requested the recipe I mentioned in my comment on this post. Here it is!

Riberia Grande Chicken

1 lb./500g chicken (breast or thighs only)
1 cube chicken bouillon
2 Tbsp./30 mL white wine
3 Tbsp./45 mL water
2 tsp./10mL minced garlic
paprika to taste
salt to taste
2 eggs, separated
2 Tbsp./25 mL olive oil

Remove the skin and bones from the chicken and cut into small chunks. Rinse and set aside.

In a bowl, mix the chicken bouillon cube, white wine, water, and garlic together and mash the chicken cube. Sprinkle in the paprika (the mixture should look pinkish-red). Add salt to taste. Place the chicken in the mixture and marinate for 2 hours.

Once marinated, brown the chicken in a pan. Then place it in a pot. Bring to a boil. Lower to a simmer adn cook for 5 minutes. Remove from heat and allow to cool. Then remove the chicken from the liquid and set aside ina bowl. Retain the liquid.

Beat the egg whites with a fork, sprinkle with salt, and place in a microwave oven for 1 minute or until dry. Dice the cooked egg white into little pieces and add to the cooled sauce in the pot.

Scoop 3 Tbsp./45 mL of the liquid out of the pot and mix with the egg yokes in a bowl, just enough to mix the yolks. Add the yolks to the pot and stir in. Set aside.

Take a small frying pan and heat the olive oil. When hot, add the chicken pieces and fry until cooked (should be golden-brown). Then add the chicken to the liquid in the pot. Add the remaining olive oil from the frying pan (with a bit of water if needed).

Cook the chicken mixture on very low heat. Simmer for 5 minutes, covered. Stir occasionally.

Serve with white rice with the chicken sauce on top.

Serves 4.

Recipe from the book Tasting Diversity: A Celebration of Immigrant Women and their Cooking; this one was contributed by Christine Ferreira.