Cabidela / Galinha à Angolana com Quiabos (Garlic, Bay & Vinegar Braised Chicken) – Authentic Angola Recipe
Tangy, aromatic Angolan chicken braise balanced with garlic, bay leaf, and tender okra.
- Country of Origin
- 🇦🇴 Angola (Southern Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Chicken pieces, Sliced okra, Steamed white rice or cassava mash, Wine vinegar splash, Bay leaves
Ingredients for Cabidela / Galinha à Angolana com Quiabos (Garlic, Bay & Vinegar Braised Chicken) (4 Servings)
- 1.25 lbs (or 2.5 cups) chicken pieces, prepped into bite-sized pieces
- 1.5 cups sliced okra, washed and trimmed
- 1 cup steamed white rice or cassava mash
- 1 medium onion and 3 cloves garlic, finely minced with wine vinegar splash
- 1.5 tbsp traditional Angola seasoning (bay leaves, garlic, caramelized onions)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown chicken pieces for 5 minutes.
- Add minced onion, garlic, wine vinegar splash, and bay leaves, garlic, caramelized onions, stirring for 2 minutes until deeply aromatic.
- Add sliced okra and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in steamed white rice or cassava mash right before serving warm.