Frango com gindungo

Name: Frango com gindungo
Prep time: 20 min
Cook time: 35 min
Total time: 75 min
Yield: 4
Cuisine: Angola
Ingredients: 800 g raw chicken thigh meat, skinless and boneless; 30 g olive oil; 40 ml lemon juice; 12 g garlic; 3 g fresh hot chili; 5 g salt; 2 g sweet paprika

This gindungo chicken is a homemade oven-baked version. The chili dosage is deliberately measured and can be reduced depending on the strength of the product.

Ingredients

800 g raw chicken thigh meat, skinless and boneless
30 g olive oil
40 ml lemon juice
12 g garlic
3 g fresh hot chili
5 g salt
2 g sweet paprika

Preparation

Finely chop the chili without touching your eyes and wash your hands after handling. Mix it with garlic, lemon, oil, salt, and paprika.

Coat the chicken in this mixture and let rest for 20 minutes in the refrigerator. Preheat the oven to 200 °C.

Arrange the chicken in a shallow dish with all the marinade. Cook for about 30 to 35 minutes, turning halfway through cooking.

Check for 74 °C in the center of the thickest pieces. Serve the juices with the meat. Adjust the chili according to your product; its strength varies greatly.