Gabonese Chicken Cabidela

Ingredients

In the Gabonese adaptation of Cabidela, the traditional Portuguese dish, the main difference lies in the use of local ingredients and spices. While the Portuguese version typically uses vinegar as the souring agent, Gabonese Cabidela incorporates the tanginess from tomatoes. Additionally, the Gabonese version often includes palm oil, which adds a distinct flavor and vibrant red color to the dish. These adaptations give the Gabonese Chicken Cabidela its unique taste and appearance. We alse have the original recipe for Cabidela, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 onions, finely chopped 2 onions, finely chopped
• 4 tomatoes, diced 4 tomatoes, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 inches of ginger, grated 2 inches of ginger, grated
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 1 cup (240 ml) palm oil 1 cup (240 ml) palm oil
• 2 cups (470 ml) chicken broth 2 cups (470 ml) chicken broth
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon thyme 1 teaspoon thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 8g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken pieces, minced garlic, grated ginger, chopped chilies, lemon juice, paprika, thyme, salt, and pepper. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat the palm oil in a large pot over medium heat. Add the chopped onions and sauté until they turn translucent.
3. 3.
   Add the marinated chicken to the pot and cook until it is browned on all sides.
4. 4.
   Stir in the diced tomatoes, tomato paste, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes, or until the chicken is cooked through and tender.
5. 5.
   Adjust the seasoning with salt and pepper if needed.
6. 6.
   Serve the Gabonese Chicken Cabidela hot with rice or fufu.

Treat your ingredients with care...

• Palm oil — Make sure to use pure, unrefined palm oil for an authentic flavor. If unavailable, you can substitute with red palm oil or vegetable oil.

Tips & Tricks

• For a spicier version, increase the amount of red chilies or add a pinch of cayenne pepper.
• If you prefer a milder flavor, remove the seeds from the chilies before adding them to the dish.
• Serve the Gabonese Chicken Cabidela with a side of plantains for a delicious combination of flavors.
• To enhance the aroma, add a few sprigs of fresh cilantro or parsley during the last few minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Gabonese Chicken Cabidela hot with a generous portion of fluffy white rice or traditional Gabonese fufu. Garnish with fresh herbs, such as cilantro or parsley, for added freshness and color.

Presentation advice

Present the Gabonese Chicken Cabidela in a deep serving dish, allowing the vibrant red color of the sauce to stand out. Arrange the chicken pieces on top and sprinkle with chopped herbs for an appealing presentation.