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Galinha à Malagueta

Name: Galinha à Malagueta
Prep time: PT20 minutes
Cook time: PT50 minutes
Total time: PT1 hour 10 minutes
Yield: 4
Cuisine: Guinea-Bissau
Ingredients: 1.5 kg Chicken pieces (Bone-in, skin-on pieces like thighs and drumsticks); 5 medium Malagueta peppers (or substitute with serrano or Thai chilies) (seeded and sliced); 6 cloves Garlic cloves (crushed); 2 large Onions (1 thinly sliced, 1 roughly chopped); 0.33 cup Lemon juice; 2 tbsp Vegetable oil; 1 tsp Salt (or to taste); 0.5 cup Water; 1 tbsp Butter

A spicy and flavorful chicken dish featuring chicken marinated in a piri-piri (malagueta pepper) sauce, then stewed and often finished by grilling or roasting. It's known for its vibrant heat and aromatic blend of garlic, onion, and lemon.

準備時間20 minutes

調理時間50 minutes

合計時間1 hour 10 minutes

分量4

難易度Medium

オリジナル· Feb 8

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Galinha à Malagueta - Guinea-Bissau traditional dish

🧂 材料

1.5 kg Chicken pieces(Bone-in, skin-on pieces like thighs and drumsticks)
5 medium Malagueta peppers (or substitute with serrano or Thai chilies)(seeded and sliced)
6 cloves Garlic cloves(crushed)
2 large Onions(1 thinly sliced, 1 roughly chopped)
0.33 cup Lemon juice
2 tbsp Vegetable oil
1 tsp Salt(or to taste)
0.5 cup Water
1 tbsp Butter

👨‍🍳 作り方

1
Season the chicken pieces with salt. In a large bowl, combine the chicken with sliced malagueta peppers, crushed garlic, the roughly chopped onion, lemon juice, and vegetable oil. Mix well to ensure the chicken is thoroughly coated. Let it marinate for at least 2-3 hours in the refrigerator, or preferably overnight.
2
Transfer the marinated chicken and all the marinade to a large saucepan or stew pot. Add 1/2 cup of water. Cover and cook over medium-low heat for about 30 minutes, or until the chicken is cooked through. Add a little more water if it starts to dry out.
3
Remove the chicken pieces from the pot and set aside. Strain the cooking liquid, reserving it. In the same pot, add the remaining thinly sliced onion and the reserved cooking liquid. Add the butter and cook over medium heat for about 20 minutes, stirring occasionally, until the sauce has thickened slightly.
4
While the sauce is reducing, preheat your grill or oven to 200°C (400°F). Grill or roast the chicken pieces for 15-20 minutes, or until they are nicely browned and slightly crispy.
5
Return the grilled/roasted chicken pieces to the pot with the thickened sauce. Toss to coat. Serve hot, typically accompanied by white rice or fried plantains.
💡 プロのコツ: Adjust the amount of chilies to your preferred spice level.

調理履歴を記録する

💡 プロのコツ

✓For a deeper flavor, marinate the chicken overnight.
✓If malagueta peppers are unavailable, serrano or Thai chilies can be used as a substitute.
✓Ensure the chicken is well-browned during the grilling/roasting stage for added texture and flavor.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Some recipes finish the dish by grilling the chicken over charcoal for an authentic smoky flavor.
A touch of paprika can be added to the sauce for color and a hint of sweetness.