Difference between revisions of "Frango à Cafrial"
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RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Mozambican ([^cC])(.*)\]\]" to "Category:Mozambican cuisine Category:$1$2 Recipes") |
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[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Barbecue Recipes]] | [[Category:Barbecue Recipes]] | ||
[[Category:Garlic powder Recipes]] | [[Category:Garlic powder Recipes]] | ||
Revision as of 10:12, 9 May 2012
Description
Barbecued chicken. In Mozambique about 4 Tbsp of hot red pepper are used in the Cafrial. In this recipe, crushed red peppers may be substituted. 1 tsp cayenne pepper will give quite a "bite," so if you prefer to hold the seasoning and add it after the chickens are cooked, cut down on the amount given.
Ingredients
- 4 x 2½ lb whole chickens
Seasoning
- 1 tsp cayenne pepper
- 1 tbsp salt
- 1 tsp garlic powder
- ½ tsp ground ginger
- 1 tsp paprika
- ½ cup salad oil
Directions
- Combine all seasoning ingredients and blend thoroughly.
- Rub chickens with the seasoned oil on all sides thoroughly.
- Roast, broil, or barbecue the chickens in your favorite manner, basting them from time to time with the seasoned oil until chickens are done.
- Cut chickens in half.
- Serve with plenty of white rice (allow 1 cup cooked rice per person).
