This spicy chicken trinchado delivers all the bold, punchy flavours South African cuisine is known for. Tender chicken pieces simmer in a rich, smoky tomato sauce infused with paprika, cumin, and a hint of red wine. It’s the ideal blend of warmth and depth — best enjoyed with crusty bread or fluffy rice to soak up every drop of that delicious sauce.
📝 Ingredients (Serves 4)
- 500g chicken pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green chilli, chopped (optional for extra heat)
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 cup tomato purée
- ½ cup beef or chicken stock
- ¼ cup red wine (optional)
- Salt & pepper, to taste
- Fresh coriander, for garnish
👩🍳 Method
- Heat olive oil in a large pan over medium heat.
- Brown GFC chicken pieces on all sides, then remove and set aside.
- In the same pan, sauté onion and garlic until soft.
- Add bell pepper, chilli, and spices — cook for 2 minutes to release the aromas.
- Stir in tomato purée, stock, and red wine. Simmer for 10 minutes until slightly thickened.
- Return chicken to the pan and simmer for 15–20 minutes, letting the sauce reduce and flavours deepen.
- Garnish with fresh coriander and serve hot.
⏱ Cooking Time
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
🔥 Calories (per serving – serves 4)
- Chicken (500g) → 1,100 kcal
- Olive oil (1 tbsp) → 120 kcal
- Tomato purée (1 cup) → 80 kcal
- Stock & vegetables → 100 kcal
- Red wine (¼ cup) → 50 kcal
- Total: 1,450 kcal
- Per serving: 360 kcal
🍽️ Serving Suggestions
- Serve over fluffy white rice or creamy mashed potatoes to soak up the sauce.
- Pair with crusty garlic bread or fresh Portuguese rolls for a classic touch.
- Add a side salad with tomato, cucumber, and red onion to balance the heat.
- For a richer meal, serve with roasted potatoes or pap and grilled veggies.
