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The Galeto ao Primo Canto is one of the most traditional delicacies of gaucho cuisine, originating in Rio Grande do Sul, and has won over the taste buds of many people throughout Brazil. This dish, which combines simplicity and flavor in its essence, is prepared with chicken (galeto) marinated and roasted in a special way, resulting in meat that is tender on the inside and crispy on the outside. Ideal for large family meals, this dish is traditionally served in churrascarias and is the star of many Sunday lunches.
If you're curious and want to know how to make this wonder, follow the step-by-step recipe!
Ingredients:
For the chicken:
- 4 whole spatchcocks (about 1 kg each)
- 4 crushed garlic cloves
- 1 medium onion, chopped
- 1/4 cup olive oil
- 1/4 cup white wine vinegar or apple cider vinegar
- 1/4 cup soy sauce
- Juice of 1 lemon
- 1 tablespoon mustard
- 1 tablespoon of fine dried herbs (such as rosemary, thyme and oregano)
- Salt and pepper to taste.
To accompany:
- White rice
- Fried or creamy polenta
- Farofa
- Green salad (optional)
Directions:
1. marinated:
The secret to the success of Galeto ao Primo Canto lies in the marinade. In a large bowl, mix the crushed garlic, chopped onion, olive oil, vinegar, soy sauce, lemon juice and mustard. Season with fine herbs, salt and black pepper to taste. Mix well until all the ingredients are incorporated.
2. Preparing the Galetos:
With the chicken cleaned and feathers removed, make a few shallow cuts in the skin and meat to allow the seasoning to penetrate better. Place the chicken in the container with the prepared seasoning and, using your hands, spread the marinade well over the meat, making sure it is well covered.
Cover the container with plastic wrap and leave to marinate in the fridge for at least 2 hours. If possible, leave it overnight for a more intense flavor.
3. Preparing the barbecue:
Galeto ao Primo Canto is traditionally roasted over hot coals, which gives the meat a delicious smoky flavor. Prepare the grill with charcoal or wood and light it until the embers are at a medium height, without high flames.
If you don't have a barbecue, you can also cook the chicken in the oven. Preheat the oven to 180°C.
4. Grilling or Baking:
Place the galetos on the grill and roast them, turning them occasionally, until they are golden and crispy on the outside but still juicy on the inside. The cooking time on the grill can vary, but on average it takes between 40 and 50 minutes. During the process, you can brush the galettes with the remaining marinade seasoning to intensify the flavor.
If you are using the oven, place the galettes on a baking sheet greased with olive oil and bake for about an hour, turning them halfway through to ensure they are golden and crispy.
5. Finalization:
After the cooking time, remove the galettes from the grill or oven and let them rest for a few minutes before slicing. This will help maintain the juiciness of the meat.
Plate assembly:
Galeto ao Primo Canto is traditionally served with loose white rice, polenta (which can be fried or creamy) and farofa. A fresh green salad goes very well with it.
Tips:
- If you want to give it an even more special touch, you can add peppers or potatoes to the baking sheet or around the grill during the preparation of the chicken.
- The herb and mustard sauce in the marinade can be adjusted according to your personal taste by increasing or decreasing the spices.