| Region | Sub-Saharan Africa |
|---|---|
| Country | ギニア・ビサウ |
| Foods | Onion garlic lemon cayenne pepper chicken |
| Type | oven cooking main dish 鶏肉料理 |
Also known as cahurierra de frango or frango a cahurierra, this dish is one of the most traditional in Guinea-Bissau. It is similar to the Senegalese yassa, but with the addition of bell peppers and without the vinegar. It also includes the process of grilling or oven-baking the chicken, which is cooked in a braised sauce.
In Guinea-Bissau, this chicken dish is often made with female chickens (galina a cahurriera) and uses malagueta peppers encountered during Bahia cooking. We used the common chili pepper, but you can also use half the amount of bird’s eye or habanero.
Ingredients (For 4 servings)
| Ingredients | Amount |
|---|---|
| Chicken | 3 lbs. |
| salt | to taste (as needed) |
| Chili peppers, sliced into rounds and seeds removed | 10 pcs. |
| Onion (sliced) | 1 piece |
| Garlic (crushed) | 5 cloves |
| Lemon juice | 1/3 cup |
| vegetable oil | 1 tablespoon |
Instructions
- Season chicken with salt and place in a large bowl. Add chilies, sliced onion halves, garlic and lemon juice. Rinse chicken well and marinate in refrigerator for at least 3 hours. Stir in oil.
- Transfer chicken and marinade to a saucepan. Add 1/2 cup water, cover and simmer over medium-low heat for 30 minutes. Transfer chicken to roasting pan and bake in oven for an additional 15 to 20 minutes. It may also be cooked on the grill. Meanwhile, add the remaining onions to the marinade and cook over medium heat for 20 minutes. Add lemon juice to taste.
- Serve chicken and sauce over rice.
- Reference page (external link)
- Cafriela de Frango / Margarita’s International Recipes external link