Part 5/9:
Now that the meats are prepared, let's delve into the vegetables, which are an essential component of galinhada. I use a combination of celery, yellow and red bell peppers, leeks, onions, and carrots. This blend serves as a sofrito, infusing depth into our dish. As you sauté these vegetables over medium-low heat, they will release their flavors, creating a fragrant base that is integral to the dish.
Incorporate minced garlic and whole spicy peppers for heat, along with coarsely chopped stems of coriander and even the root for added aroma and richness. Don’t forget to wash everything thoroughly before preparation!