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Frango com Bagique
Chicken with Spinach
A simple yet flavorful dish featuring chicken simmered in palm oil with spinach (bagique) and aromatic spices. This recipe highlights the use of indigenous ingredients and traditional cooking methods, often served with rice.
ð§ ææ
- 500 g Chicken(cut into pieces (thighs or drumsticks recommended))
- 3 tbsp Palm oil
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 400 g Spinach (bagique)(fresh or frozen, chopped)
- 1 Chili pepper (e.g., malagueta or serrano)(finely chopped, optional)
- 1/2 cup Water or chicken broth
- to taste Salt
- to taste Black pepper
- 1 Bay leaf
- for serving White rice
ðšâð³ äœãæ¹
- 1
Season the chicken pieces with salt and black pepper.
- 2
Heat the palm oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 3
Add the minced garlic and chopped chili pepper (if using) and cook for another minute until fragrant.
- 4
Add the seasoned chicken pieces to the pot and brown them on all sides. This should take about 5-7 minutes.
- 5
Stir in the chopped spinach (bagique), bay leaf, and water or chicken broth. If using fresh spinach, it will wilt down considerably.
- 6
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for 25-30 minutes, or until the chicken is cooked through and tender. Stir occasionally.
- 7
Taste and adjust seasoning with salt and pepper if needed. If the sauce is too thin, you can simmer uncovered for a few more minutes to reduce it.
- 8
Serve hot with cooked white rice.
ð¡ ããã®ã³ã
- âBagique refers to spinach or similar leafy greens. If you can't find traditional bagique, regular spinach or even Swiss chard can be used.
- âPalm oil provides a unique flavor and color. If unavailable, use a neutral vegetable oil, but be aware the taste will differ.
- âAdjust the amount of chili to your spice preference.
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- Add a can of diced tomatoes along with the spinach for a richer sauce.
- Incorporate other vegetables like okra or bell peppers.
- For a different flavor profile, add a teaspoon of ground ginger.