Slow-Cooked Chicken in Dark Herb Sauce
A hearty and comforting dish featuring tender chicken pieces braised in a rich, tangy dark sauce with white vinegar, green bell pepper, and fragrant herbs. This Brazilian-inspired recipe delivers deep, complex flavors with minimal effort.
🛒 Ingredients
5 servings
- 1 whole chicken, cut into pieces
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 100 ml white vinegar
- 1 cup rich chicken stock
- 1 green bell pepper, chopped
- Vegetable oil
- Salt and white pepper
- Dried oregano
- Sweet paprika
- 2 bay leaves
- Fresh basil leaves
- Fresh parsley, chopped
- 3 cups water
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Directions
- 1
Blend the white vinegar, chicken stock, green bell pepper, and fresh basil until smooth. Set aside.
- 2
Season the chicken pieces with salt, white pepper, and paprika. Let rest for 15 minutes.
- 3
Heat oil in a pressure cooker over medium heat. Sauté garlic and onion until golden and fragrant.
- 4
Add the chicken pieces and brown on all sides for about 6 minutes.
- 5
Pour in the water, add bay leaves, oregano, and parsley. Seal the pressure cooker and cook under pressure for 35–40 minutes.
- 6
Release the pressure slowly, then pour the blended dark sauce over the chicken.
- 7
Simmer uncovered over low heat, stirring occasionally, until the sauce thickens and coats the chicken.
💡 Chef's Tip
For extra depth, add a splash of Worcestershire sauce to the blended mixture. Leftovers taste even better the next day as the flavors continue to develop.
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Same category — Poultry
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