Frango Estufado com Castanha de Caju (Bissau Braised Chicken with Toasted Cashews) – Authentic Guinea-Bissau Recipe
Golden chicken braised with sweet peppers and crunchy locally grown cashews.
- Country of Origin
- 🇬🇼 Guinea-Bissau (West Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Golden chicken thighs, Whole toasted cashews, Sweet bell peppers and tomatoes, Garlic, Ginger
Ingredients for Frango Estufado com Castanha de Caju (Bissau Braised Chicken with Toasted Cashews) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden chicken thighs, prepped into bite-sized pieces
- 1.5 cups whole toasted cashews, washed and trimmed
- 1 cup sweet bell peppers and tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Guinea-Bissau seasoning (ginger, bay leaf, lime juice, cilantro)
- 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 golden chicken thighs for 5 minutes.
- Add minced onion, garlic, garlic, and ginger, bay leaf, lime juice, cilantro, stirring for 2 minutes until deeply aromatic.
- Add whole toasted cashews 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 sweet bell peppers and tomatoes right before serving warm.