Best Galinha à Africana Portuguese Chicken Recipes

How to make Macau African Chicken at home image

Provided by Kanthi

Number Of Ingredients 24

2 skin-on chicken thighs/legs/breast
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon ground cinnamon & clove
1 teaspoon chili powder
1 tablespoon ginger & garlic paste
1 tablespoon onion (finely chopped)
1/2 teaspoon dried rosemary (optional)
1 tablespoon olive oil (plus for frying)
2 tablespoons olive oil
1 tbsp ginger & garlic paste
1 onion (chopped)
2 bay leaves
1 tsp chili powder
1 tsp sweet paprika (optional)
1/2 tsp pepper
1/2 tsp salt (or to taste)
1 tbsp peanut butter
100 ml chicken stock
100 ml tomato paste
100 ml coconut milk
2 tbsp vinegar
1 tbsp brown sugar
20 g butter (cut into cubes)

Steps:

Place the chicken on a plate.
Add all the ingredients and rub it all over the chicken.
Cover and chill 4-6 hours or overnight.
Heat the oil in a saucepan over medium heat.
Add ginger/garlic paste & stir until fragrant.
Add onion and stir-fry briefly.
Add the bay leaf, chili powder, paprika, pepper & salt, peanut butter; stir-fry for another few minutes until all the ingredients well coated and onion softened.
Add chicken broth, coconut milk, vinegar, and sugar; stir well.
Simmer, uncovered, for about 5 minutes over low heat, stirringoften.
Remove from heat. Set aside.
In a large skillet, heat about 2 Tbsp of vegetable oil over medium-high heat.
Fry the chicken on high heat skin side down to brown.
Flip the chicken over so the skin is now on top.
Brown the chicken on all sides.
Heat the oven. Set it at 375F.
Pour the prepared sauce over the chicken.
Bake for 50 minutes.
Remove the pan from the oven.
Let the chicken cool, uncovered in the pan, for 15 minutes.
Serve with bread or plain rice.

Galinha à Africana (Portuguese Chicken) image

Provided by johan.wasserman

Time 4h30m

Yield 2 serving(s)

Number Of Ingredients 11

2 char-grilled red capsicums (bought from the deli section)
1 -2 dried piri-piri, chili, crumbled
1 large long red fresh chili pepper, deseeded & chopped
4 garlic cloves, chopped
1/2 teaspoon coriander powder
1/2 teaspoon smoky paprika
1 tablespoon red wine vinegar
2 boneless chicken thighs
olive oil
lemon wedge, to serve
fresh coriander leaves, to serve

Steps:

To make the piri piri sauce, put the peppers, dried and fresh chillies, red wine vinegar, garlic, paprika and coriander into a food processor. Add enough olive oil to make a loose paste.
Spread the piri piri over the chicken and marinate overnight.
Set the BBQ or griddle pan to hot and cook chicken both sides until crispy and brown.
While cooking, heat the remaining marinade in a small saucepan to use as additional sauce.
Sprinkle with chopped fresh coriander and serve with lemon wedges, extra sauce and crusty bread.

Nutrition Facts : Calories 240.2, Fat 14.8, SaturatedFat 4.2, Cholesterol 79, Sodium 75.3, Carbohydrate 9.5, Fiber 2.7, Sugar 5.1, Protein 17.9