Grilled Chicken With Cachupa
Grilled Chicken with Cachupa is a traditional Cape Verdean dish that combines the smoky flavors of grilled chicken with the hearty and flavorful cachupa, a stew made with beans, corn, and vegetables.
Ingredients
- 4 chicken thighs
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can of corn, drained
- 1 can of kidney beans, drained and rinsed
- 2 cups of water
- 1 cup of chopped kale
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Rub the chicken thighs with olive oil, salt, and pepper.
- Grill the chicken for 6-8 minutes per side, or until cooked through.
- In a large pot, sauté the onion and garlic until softened.
- Add the corn, kidney beans, water, kale, paprika, cumin, thyme, bay leaf, salt, and pepper to the pot.
- Simmer the cachupa for 30-40 minutes, stirring occasionally, until the flavors have melded and the stew has thickened.
- Serve the grilled chicken with a generous portion of cachupa on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 10g
Supplies
Grill Large pot Tongs Cutting board Knife Measuring cups and spoons
Tools
Grill Large pot Tongs Cutting board Knife Measuring cups and spoons
Serving suggestions
Serve the grilled chicken and cachupa with a side of fresh salad and crusty bread.
Tips & tricks
For extra flavor, marinate the chicken thighs in a mixture of lemon juice, garlic, and herbs for a few hours before grilling.
Cost
$15