Inca-style Frango Cafriela

Ingredients

In the Inca-style Frango Cafriela, we incorporate traditional Inca spices like aji amarillo and huacatay, which give the dish a distinct Andean flavor profile. Additionally, we substitute the traditional Mozambican side dishes with quinoa, a staple grain of the Inca civilization, to further enhance the authenticity of the dish. We alse have the original recipe for Cafriela de frango, 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 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 aji amarillo peppers, seeded and finely chopped 2 aji amarillo peppers, seeded and finely chopped
• 1 tablespoon huacatay paste 1 tablespoon huacatay paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (200g) quinoa 1 cup (200g) quinoa
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 45g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the diced tomatoes, aji amarillo peppers, huacatay paste, ground cumin, and paprika to the pot. Stir well to combine the ingredients and cook for 5 minutes.
3. 3.
   Add the chicken pieces to the pot and season with salt and pepper. Cook until the chicken is browned on all sides.
4. 4.
   Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes or until the chicken is cooked through and tender.
5. 5.
   While the chicken is simmering, rinse the quinoa under cold water. In a separate pot, bring the chicken broth to a boil and add the rinsed quinoa. Reduce the heat to low, cover, and cook for 15-20 minutes or until the quinoa is fluffy and the liquid is absorbed.
6. 6.
   Serve the Inca-style Frango Cafriela over a bed of cooked quinoa. Garnish with fresh cilantro.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly under cold water before cooking to remove any bitterness.
• Aji amarillo peppers — If you can't find fresh aji amarillo peppers, you can use aji amarillo paste or substitute with a mix of yellow bell peppers and a small amount of habanero pepper for a similar flavor.

Tips & Tricks

• For an extra kick of heat, add a small amount of minced rocoto pepper to the sauce.
• If you prefer a milder flavor, reduce the amount of aji amarillo peppers or substitute with a milder chili pepper.
• To save time, you can use pre-cooked quinoa instead of cooking it from scratch.
• Serve the Frango Cafriela with a side of roasted sweet potatoes for a complete Inca-inspired meal.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Inca-style Frango Cafriela hot, garnished with fresh cilantro. Accompany it with a side of cooked quinoa to soak up the flavorful sauce.

Presentation advice

Arrange the chicken pieces on a platter, spoon the vibrant sauce over them, and sprinkle with fresh cilantro leaves. Serve the quinoa in a separate bowl alongside the chicken for an appealing presentation.