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Cafriela de Frango (Guinea-Bissau Marinated Chicken)

The Quirky Foodster Team

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Ingredients

  • 1 kg (2 1/4 lb) chicken thighs, bone-in
  • 2 (2) lemons, juiced
  • 4 (4) garlic cloves, minced
  • 1 (1) onion, sliced
  • 1 (1) malagueta or bird's eye chili, chopped
  • 2 tbsp (2 tbsp) oil
  • Salt to taste

Method

  1. Combine the chicken with lemon juice, garlic, chili and salt in a bowl and marinate for at least 2 hours, or overnight in the refrigerator.
  2. Heat the oil in a frying pan and brown the chicken pieces on both sides, reserving the marinade.
  3. Add the onion to the pan and cook until softened.
  4. Pour in the reserved marinade, cover, and simmer for 25-30 minutes until the chicken is cooked through.
  5. Serve hot with rice and a simple green vegetable.

Introduction: This everyday chicken dish is marinated in lemon, garlic and chili before being browned and simmered with onions, a preparation found across Bissau-Guinean households as a simpler alternative to festive stews.

Cultural Background: This everyday chicken dish is marinated in lemon, garlic and chili before being browned and simmered with onions, a preparation found across Bissau-Guinean households as a simpler alternative to festive stews.

Tips: Marinating overnight deepens the flavour considerably; do not skip this step if time allows.

Variations: Bell peppers can be added alongside the onion for extra colour and sweetness. Not authentic as a vegetarian dish; the marinated chicken is the essence of this recipe.

Storage: Refrigerate for up to 3 days in a sealed container.

Reheating: Reheat covered in a pan over low heat until warmed through.

Nutrition: Approx. 410 kcal, 34g protein, 26g fat, 6g carbohydrate per serving.

FAQs:

Q: Can I use boneless chicken?

A: Yes, reduce the simmering time by about 10 minutes.

Q: What can I serve this with?

A: Rice is traditional, but boiled potatoes also work well.

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