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Sacala de Galinha
Sacala de Galinha is a traditional Angolan dish featuring chicken cooked in a rich, savory sauce, often with a hint of spice. It's a comforting and flavorful meal that showcases the heartiness of Angolan home cooking.
ð§ ææ
- 1 medium Whole chicken(cut into pieces)
- 2 large Onions(chopped)
- 6 cloves Garlic(minced)
- 400 g Tomatoes(canned, crushed or fresh, chopped)
- 2 tbsp Tomato paste
- 0.25 cup Palm oil
- 2 cups Chicken broth
- 200 g Spinach(fresh or frozen, chopped)
- 150 g Okra(fresh or frozen, sliced)
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 1 small Chili pepper(optional, for heat)
ðšâð³ äœãæ¹
- 1
Season the chicken pieces with salt and pepper. In a large pot or Dutch oven, heat the palm oil over medium heat. Add the chicken pieces and brown them on all sides.
- 2
Add the chopped onions and minced garlic to the pot. Sauté until softened and fragrant.
- 3
Stir in the crushed tomatoes, tomato paste, bay leaf, and chili pepper (if using). Cook for another 5 minutes, allowing the flavors to meld.
- 4
Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 45 minutes, or until the chicken is tender.
- 5
Add the chopped spinach and sliced okra to the pot. Stir well and continue to cook, covered, for another 15-20 minutes, or until the vegetables are tender and the sauce has thickened.
- 6
Taste and adjust seasoning with salt and pepper as needed. Serve hot, traditionally with funge or rice.
ð¡ ããã®ã³ã
- âFor a spicier dish, add more chili pepper or a pinch of cayenne pepper.
- âIf the sauce is too thin, you can thicken it by simmering uncovered for a few extra minutes or by making a slurry of cornstarch and water.
- âEnsure the chicken is cooked through before adding the vegetables.
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- Some recipes include other vegetables like bell peppers or carrots.
- A splash of vinegar can add a pleasant tang to the sauce.