Galinha à Cafreal


African Chicken

This was only introduced in Macau in the 20th Century but has been firmly established as one of its signature dishes.

Galinha à Cafreal Marie Menezes Ribeiro, courtesy of Yvonne Husband

½ bunch shallots, chopped fine
1 red chilli*, chopped fine
olive oil
1 large chicken
1½ tsp of salt

*     Choose the type of chilli – hot or mild – to taste.

Prepare a marinade with the chillies and shallots in a bowl and add enough olive oil to bind together. This will help the marinade to stick to the chicken.

Wash the chicken and season with the salt and the pepper. Cut down the backbone and flatten into a butterfly shape.

Rub the marinade all over the chicken. Place the chicken breast side up in a baking tray. Leave the chicken to sit for at least 2 hours.

Place in a hot oven 180°C to 200°C for 1½ to 2 hours, depending on the size of the chicken.

Baste the chicken half way through cooking with the pan juices.

When cooked chop into pieces and pour the pan juices on top.


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