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Caldo de Gallina Ecuatoguineano

The Quirky Foodster Team

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20 minutes
Prep
50 minutes
Cook
4
Servings

Ingredients

  • 1.2kg (2 3/4 lb) chicken pieces, bone-in
  • 2 tbsp palm oil or vegetable oil
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 2 garlic cloves, minced
  • 1 thumb ginger, grated
  • 2 carrots, sliced
  • 1 chilli, whole
  • 1L (4 cups) chicken stock
  • Salt and pepper, to taste

Method

  1. Season the chicken pieces and brown them in the oil in a large pot, about 10 minutes total. Remove and set aside.
  2. In the same pot, soften the onion, garlic and ginger for 5 minutes, then add the tomatoes and cook until thickened.
  3. Return the chicken to the pot, add the stock, carrots and whole chilli.
  4. Bring to a boil, then reduce to a simmer, cover, and cook for 35–40 minutes until the chicken is tender and cooked through.
  5. Remove the chilli, season to taste, and serve hot with rice or boiled plantain.

Introduction: A comforting chicken stew showing the direct hand of Spanish caldo traditions reworked with Central African aromatics — ginger, chilli and palm oil replace the saffron and chorizo of the Iberian original.

Cultural Background: A comforting chicken stew showing the direct hand of Spanish caldo traditions reworked with Central African aromatics — ginger, chilli and palm oil replace the saffron and chorizo of the Iberian original. Served at Sunday family lunches across the country.

Storage: Refrigerate for up to 3 days; freezes well for up to 3 months.

Reheating: Reheat gently on the stovetop until piping hot throughout.

Tips: Browning the chicken first builds a deeper flavour in the finished stew. Skim any excess fat from the surface before serving for a cleaner broth.

Variations: Add potatoes or malanga chunks for a heartier stew. Use bone-in goat instead of chicken for a richer, more traditional variation. Substitute chicken with chickpeas and hearty vegetables, using vegetable stock, for a vegetarian version.

Nutrition: Per serving: 410 kcal, 34g protein, 12g carbohydrate, 25g fat, 2g fibre

FAQs:

Q: Can I use chicken thighs only?
A: Yes, bone-in thighs work very well and stay moist through the longer cooking time.

Q: What sides pair well with this stew?
A: Rice, boiled plantain or malanga are all traditional accompaniments.

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