Galinha ao Café e Cacau da Roça (Plantation Chicken Braised with Espresso & Warm Spices) – Authentic São Tomé and Príncipe Recipe
Inspired by São Tomé’s historic coffee and cocoa roças: savory chicken glazed in a deep, aromatic spice sauce.
- Country of Origin
- 🇸🇹 São Tomé and Príncipe (Central Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Golden-seared chicken thighs, Roasted sweet potato wedges, Rich caramelized onion, Dark São Tomé roast coffee splash, Unsweetened cocoa hint
Ingredients for Galinha ao Café e Cacau da Roça (Plantation Chicken Braised with Espresso & Warm Spices) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden-seared chicken thighs, prepped into bite-sized pieces
- 1.5 cups roasted sweet potato wedges, washed and trimmed
- 1 cup rich caramelized onion
- 1 medium onion and 3 cloves garlic, finely minced with dark São Tomé roast coffee splash
- 1.5 tbsp traditional São Tomé and Príncipe seasoning (unsweetened cocoa hint, garlic, ginger, lime, chili)
- 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-seared chicken thighs for 5 minutes.
- Add minced onion, garlic, dark São Tomé roast coffee splash, and unsweetened cocoa hint, garlic, ginger, lime, chili, stirring for 2 minutes until deeply aromatic.
- Add roasted sweet potato wedges 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 rich caramelized onion right before serving warm.