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Frango Assado com Gindungo
A flavorful roasted chicken marinated in a blend of Angolan spices, including the fiery gindungo (African bird's eye chili), garlic, and herbs, then slow-roasted to perfection.
🧂 食材
- 1 kg Whole chicken(about 2 lbs, cut into pieces or spatchcocked)
- 2 small Gindungo (African bird's eye chili)(finely chopped, adjust to taste; seeds removed for less heat)
- 4 cloves Garlic(minced)
- 0.5 medium Onion(finely chopped)
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground)
- 1 sprig Fresh thyme(chopped (optional))
- 1 tablespoon Fresh parsley(chopped, for garnish)
👨🍳 步骤
- 1
Prepare the marinade: In a bowl, combine the chopped gindungo, minced garlic, chopped onion, lemon juice, olive oil, salt, black pepper, and chopped thyme (if using).
- 2
Marinate the chicken: Place the chicken pieces in a large bowl or a resealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Marinate in the refrigerator for at least 1 hour, or preferably 4-6 hours (or overnight for deeper flavor).
- 3
Preheat the oven to 190°C (375°F).
- 4
Arrange the chicken: Place the marinated chicken pieces in a single layer in a roasting pan. Discard any excess marinade.
- 5
Roast the chicken: Roast for 1 hour and 30 minutes, or until the chicken is cooked through and the juices run clear. Baste the chicken with its own juices halfway through cooking for extra moisture.
- 6
Rest and serve: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before serving. Garnish with fresh chopped parsley.
💡 专业技巧
- ✓Adjust the amount of gindungo to your spice preference. For a milder heat, remove the seeds and membranes.
- ✓For a crispier skin, you can broil the chicken for the last few minutes of cooking.
- ✓Serve with traditional Angolan sides like Funge, rice, or fried plantains.
✨ 创意变奏
为您的创意版本提供灵感
- Add other spices like paprika or cumin to the marinade for a different flavor profile.
- Grill the chicken instead of roasting for a smoky flavor.