Frango Guisado com Ervilhas

Ingredients

• 1chicken — jointed
• 400 gpeas — fresh or frozen
• 1onion — chopped
• 3 clovesgarlic — minced
• 3ripe tomatoes — grated
• 150 mldry white wine
• 2bay leaves
• 1 tspsweet paprika
• 4eggs — poached in the sauce
• 5 tbspolive oil
• 3 tbspfresh coriander — chopped
• to tastefine sea salt

Method

1. Begin by cutting the chicken into serving pieces, such as thighs, drumsticks, and breasts, and pat them dry with paper towels. Season the pieces generously with fine sea salt, then rub them with 3 cloves of minced garlic, 2 bay leaves, and 1 teaspoon of sweet paprika. Let the chicken sit for at least an hour, allowing the flavors to penetrate the meat.
2. In a large heavy-bottomed pot or Dutch oven, heat 5 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, place the chicken pieces skin-side down in the pot. Brown them until the skin is deeply golden, which should take about 5-7 minutes per side. Remove the chicken from the pot and set it aside on a plate.
3. Lower the heat to medium and add 1 finely chopped onion to the pot, stirring occasionally. Cook until the onion becomes translucent and soft, about 5 minutes. Add any remaining garlic from the marinade and cook for an additional minute until fragrant.
4. Chop 3 ripe tomatoes and add them to the pot, stirring to combine with the onion and garlic. Cook until the tomatoes break down and create a thick, rich base, about 8-10 minutes. This will form the flavorful foundation of the sauce.
5. Return the browned chicken pieces to the pot, nestling them into the tomato mixture. Pour in 150 ml of dry white wine, ensuring the chicken is partially submerged. Cover the pot and let it simmer gently over low heat until the chicken is tender and the sauce has thickened, about 30-40 minutes. The chicken should be easy to pierce with a fork, and the sauce should coat the back of a spoon.
6. Add 400 g of peas to the pot, stirring them into the sauce. Cover the pot again and cook for an additional 5 minutes, or until the peas are tender and bright green. This will add a fresh, sweet contrast to the savory chicken.
7. Uncover the pot and increase the heat slightly to allow the sauce to reduce and glaze the chicken. Stir occasionally to prevent sticking. Taste and adjust the seasoning with more fine sea salt if necessary.
8. In a separate saucepan, bring water to a gentle simmer and poach 4 eggs until the whites are set but the yolks remain runny, about 3-4 minutes. Carefully remove the eggs with a slotted spoon and place one on top of each serving of chicken.
9. Finish the dish by sprinkling 3 tablespoons of freshly chopped coriander over the top. Serve the Frango Guisado com Ervilhas hot, accompanied by crusty bread, rice, or potatoes to soak up the delicious sauce.