RCI-MT.004.0387.001
Frango à Cafrial
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.
Prep45 min
Cook50 min
Total95 min
Servings4
Difficultybeginner
Ingredients
- x 2½ lb whole chickens4 unit
Method
1
Pat the chicken dry with paper towels and cut each bird into quarters, separating the breasts, thighs, drumsticks, and wings.
2
Heat the oil in a large heavy-bottomed pot or deep skillet over medium-high heat until shimmering.
3
Season the chicken pieces generously with salt and black pepper on both sides.
2 minutes
4
Working in batches to avoid overcrowding, add the chicken to the hot oil and sear until golden brown on both sides, about 3-4 minutes per side.
8 minutes
5
Transfer the seared chicken to a plate and set aside.
2 minutes
6
In the same pot, add the onions and sauté over medium heat, scraping up any browned bits from the bottom, until softened and translucent, about 3-4 minutes.
7
Stir in the garlic and cook for another minute until fragrant.
1 minutes
8
Return the chicken pieces to the pot, nestling them among the onions and garlic, then pour in enough water or chicken broth to partially submerge the meat.
9
Bring the liquid to a boil, then reduce heat to low, cover partially, and simmer gently for 45-50 minutes until the chicken is tender and cooked through.
48 minutes
10
Taste and adjust seasoning with additional salt and pepper as needed, then serve the chicken hot with the pan juices spooned over.