Gindungo de Frango Angolano
A spicy and flavorful chicken dish marinated and cooked with 'gindungo', a traditional Angolan chili paste, along with other aromatic spices. This dish offers a delightful kick of heat and complex flavors.
🧂 Ingredients
- 1 kg Chicken pieces(e.g., thighs, drumsticks, or a whole chicken cut up)
- 2-3 tbsp Gindungo paste(adjust to spice preference)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 2 medium Tomatoes(diced)
- 3 tbsp Palm oil or vegetable oil
- 1 cup Water or chicken broth
- to taste Salt
- 1 tsp Black pepper
- 2 tbsp Lemon juice
- 1 Bay leaf
👨🍳 Instructions
- 1
In a bowl, combine the chicken pieces with gindungo paste, minced garlic, lemon juice, salt, and black pepper. Mix well to coat the chicken. Let it marinate for at least 30 minutes (or longer in the refrigerator).
- 2
In a large pot or Dutch oven, heat the palm oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- 3
Add the marinated chicken pieces (along with any marinade) to the pot. Sear the chicken on all sides until lightly browned.
- 4
Stir in the diced tomatoes and cook for about 3-4 minutes until they start to break down.
- 5
Add the water or chicken broth and the bay leaf. Bring to a simmer.
- 6
Cover the pot and let it simmer for 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally.
- 7
Taste and adjust seasoning with salt if needed. Remove the bay leaf before serving.
💡 Pro Tips
- ✓Gindungo paste can be quite spicy. Start with a smaller amount and add more to your preference.
- ✓If you cannot find pre-made gindungo paste, you can make your own by blending fresh chili peppers (like bird's eye chilies), garlic, onion, and a little vinegar or oil.
- ✓Serve with white rice, funge, or boiled cassava.
🔄 Variations
- Add okra or spinach to the stew during the last 15 minutes of cooking.
- For a deeper flavor, add a tablespoon of tomato paste along with the diced tomatoes.