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.

Grilled Chicken With Cachupa

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

  1. Preheat the grill to medium-high heat.
  2. Rub the chicken thighs with olive oil, salt, and pepper.
  3. Grill the chicken for 6-8 minutes per side, or until cooked through.
  4. In a large pot, sauté the onion and garlic until softened.
  5. Add the corn, kidney beans, water, kale, paprika, cumin, thyme, bay leaf, salt, and pepper to the pot.
  6. Simmer the cachupa for 30-40 minutes, stirring occasionally, until the flavors have melded and the stew has thickened.
  7. 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