Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Macanese “African Chicken” – Galinha à Africana


  • Total Time: 0 hours

Ingredients

Units Scale
  • 33 1/2 lb. Chicken, halved, quartered or cut into pieces
  • ***
  • Marinade for Chicken:
  • 1 teaspoon minced dried hot chile pepper
  • 1 teaspoon minced garlic
  • 2 tablespoons minced shallot
  • 1 teaspoon paprika
  • 2 teaspoon five-spice powder
  • 2 teaspoon crumpled dried rosemary
  • Salt & Pepper to taste
  • ***
  • Sauce:
  • 1 cup minced shallot
  • 1/2 cup minced garlic
  • 1 1/2 cups minced red bell pepper
  • 1/2 cup corn oil
  • 1/2 cup sweet paprika
  • 1 cup grated coconut
  • 1/2 cup natural style peanut butter
  • 1 1/2 cups chicken broth
  • 2 bay leaves (dry)
  • 3 tablespoons corn oil
  • 1 potato

Instructions

  1. To prepare the chicken if not using pieces, remove the vertebrate by cutting along either side with kitchen shears. Break the breast bone if necessary so the chicken can lay flat.
  2. Mix all ingredients for the marinade together.
  3. Rub the chicken with the marinade. Cover and refrigerate overnight.
  4. In a sauce pan cook the shallots, garlic and bell pepper in oil over moderately low heat, stirring occasionally, until the bell peppers are softened. Stir in the paprika, coconut, peanut butter, bay leaves and the chicken broth.
  5. Bring the mixture to a boil, simmer the sauce, stirring occasionally, for about ten minutes and then discard the bay leaves.
  6. In a large skillet heat the oil over moderately high heat and brown the chicken with the potato cut into one inch cubes.
  7. Transfer the chicken and potatoes into a baking dish, spoon 2 cups of the sauce over the chicken and bake in a 400 degree oven for about 30 minutes. Add remaining sauce to obtain the right consistency and amount of sauce of your own choice and preference.
  8. ***
  9. Ideally I would butterfly and grill the chicken until you get some charred bits, rather than just browning it as above – I’m pretty sure that’s the way the restaurant did it.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

Nutrition

  • Calories: 1588.28 kcal
  • Sugar: 14.04 g
  • Sodium: 1713.59 mg
  • Fat: 119.67 g
  • Saturated Fat: 30.72 g
  • Trans Fat: 0.38 g
  • Carbohydrates: 48.52 g
  • Fiber: 13.07 g
  • Protein: 84.65 g
  • Cholesterol: 279.11 mg
close

Enjoying this blog, Citizen? Please spread the word, TFD needs your help to increase the numbers of TFD Nation! :)

✮ The Food Dictator ✮
Click here to see our Privacy, Ad and Cookie Policies, Citizen!
0
Would love your thoughts, please comment.x
()
x