Home Recepten* free recipes Galiña stobá / stoba di galinja – Antillean stewed chicken
galiña stobá Antillean braised chicken stoba di galina galinja recipe antillian food jurino

Galiña stobá / stoba di galinja – Antillean stewed chicken

door Linda Terrizzi

Galiña stobá is a delicious Antillean stew with chicken in the lead. It is perhaps the most eaten dish on Aruba, Bonaire en Curaçao. In this recipe we stew the chicken with vegetables and dried fruit. This is how the stobá di galinja not only nice and spicy, but also a little sweet. And we love that!

One of the classic stobá

Stobá di galiña is one of the classic Antillean stews. In addition to this version with chicken, we also have beef or goat stews, and even banana or papaya stews. These stews are perhaps also the most famous dishes from our kitchen.



You eat the stews with rice or funchi. Or with a more extensive rice dish, such as arros moro of arros bruá. Of course, a few slices of fried banana should not be missing to complete the meal.

Ingredients

In addition to chicken, we use for this stobá also a lot of hearty vegetables and some herbs. As you are used to from our kitchen, pepper and tomato should not be missing in this stew. You have for the galiña stobá need the following:

  • 1 chicken of about 1.200 g, cut into pieces
  • juice of 1 lime
  • 1 / 2 tsp salt
  • 1 onion, chopped
  • 1 tomato, cubed
  • 50 gr raisins
  • 1 pepper, in cubes
  • 6 dried plums
  • 1 carrot, in writing
  • 1 clove of garlic, pressed
  • 6 olives, in rings
  • 10 capers
  • 50 gr butter
  • 2 tbsp dark soy sauce or sweet soy sauce
  • 70 gr (1 can) tomato puree
  • pepper and nutmeg to taste
  • 1 chicken stock cube
  • optional: 1 Madame Jeanette pepper, if you like spicy!
galiña stobá Antillean braised chicken stoba di galina galinja recipe antillian food jurino

Preparation galiña stobá:

Cut the chicken into pieces. Then wash the chicken with the lime juice and pat the pieces dry.

Then heat the butter in a large pan and fry the onion and the pepper in it. After 5 minutes add the garlic and then fry it together for 1 minute over low heat.



Then crumble the stock cube in 1/2 liter of water and add it to the stobá. Then put the chicken pieces and all other ingredients in the pan.

Do you like spicy? Then add the Madame Jeanette pepper as well. The finer you cut it, the hotter the dish will be. You can of course also choose to add some hot pepper or sambal to the after preparing stobá di galiña to stir.

Bring the stobá bring to a boil and simmer over low heat until chicken is cooked through – at least about 45 minutes. serve the galiña stobá with rice or funchi and a fresh salad. Enjoy your meal!


Galiña stobá in our cookbook

We have been working for years to document all Antillean dishes. Naturally, this entire collection of stews should not be missing.

This recipe can also be found in our cookbook 'The complete Antillean kitchen'. Did you know that there are no less than 300 (!) recipes in that book from the kitchen of Aruba, Bonaire en Curaçao?

It is the result of 7 years of research and we now finally dare to say that we have really “captured” Antillean cuisine in its entirety. Click on the image below to learn more about the book:

the complete antillean kitchen cookbook jurino ignacio
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