Easy Chicken Trinchado Recipe: A South African Classic!

Some recipes have a way of transporting you, not just to a different place but into a whole mood. Chicken Trinchado does exactly that. A fiery favorite from South Africa with Portuguese roots, this dish is all about rich flavor, bold spice, and a sauce so good youโ€™ll be tempted to lick the plate.

Trinchado is a comfort meal with an edgeโ€”itโ€™s the kind of dish you turn to when you want something hearty but not heavy, complex yet easy to throw together.

I first tried Chicken Trinchado during a cozy family dinner on a stormy eveningโ€”one of those nights when the rain taps on the windows and all you crave is something warm and spicy. The aroma of garlic, cumin, and red wine simmering with tomato puree hit first, and I was hooked.

The magic of this recipe lies in the sauce: thick, garlicky, and layered with smoky paprika and just enough heat from fresh chili. The chicken turns tender and juicy, soaking up all that goodness with every simmer.

And the best part? This dish is incredibly versatile. Itโ€™s naturally low in carbs, which makes it perfect for anyone keeping an eye on their weight without sacrificing flavor.

According to Harvard Health, lean proteins like chicken help increase satietyโ€”meaning youโ€™ll feel fuller, longer. I love serving it over this Instant Pot Calrose Rice or pairing it with a crisp, tangy Fresh Green Tomato Salad to balance out the spice.

Youโ€™ll want seconds. Whether you’re cooking to impress, trying something new, or just craving a saucy, spicy plate of comfort, Chicken Trinchado is the answer.

If you give it a try, Iโ€™d love to hear your twistโ€”maybe a new garnish, a wine swap, or your favorite side!

Why You Will Love This Dish?

Easy Chicken Trinchado Recipe: A South African Classic!

  • The sauce is everything โ€“ I could honestly eat it by the spoonful. If you love rich, bold flavor, this oneโ€™s for you.
  • It’s my go-to for low-carb days โ€“ No bread? No problem. I skip the rice and serve it with grilled veggies or a salad.
  • One pot = easy cleanup โ€“ Itโ€™s a weeknight win with minimal mess, especially when Iโ€™m short on time.
  • Perfect for entertaining โ€“ Iโ€™ve made it for friends with crusty bread on the side, and itโ€™s always a hit.
  • The spice helps curb cravings โ€“ Iโ€™ve noticed I snack less when I include spicy, high-protein meals like this in my routine.
Easy Chicken Trinchado Recipe: A South African Classic!

Chicken Trinchado Recipe

This Chicken Trinchado is a bold, spicy, and saucy South African delight, simmered in fragrant spices and tomato goodness. Itโ€™s comforting, flavorful, and perfect for a cozy, satisfying meal.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine South African
Servings 4
Calories 265 kcal

Equipment

  • Large skillet or deep pan
  • Wooden Spoon or Spatula
  • Sharp Knife
  • Cutting Board
  • Measuring spoons
  • Small bowl (for spice mix, optional)

Ingredients
  

  • 500 g Grain Field Chicken cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 red bell pepper sliced
  • 1 green chili chopped (optional for extra heat)
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 cup tomato puree
  • 1/2 cup beef or chicken stock
  • 1/4 cup red wine optional
  • Salt and pepper to taste
  • Fresh coriander for garnish

Instructions
 

  • Heat olive oil in a large pan over medium heat.
    A black skillet sits on a white marble countertop with golden olive oil heating in the center, preparing for sautรฉing. This step is crucial for building flavor. The light sheen of the oil indicates it's ready for the next ingredient. A glass bowl with leftover olive oil and a measuring spoon are also visible.
  • Sautรฉ chopped onions until soft, then add minced garlic.
  • Add red bell pepper and optional green chili; cook for 2 minutes.
    Bright red bell pepper slices and chopped green chili are added to the softened onions and garlic in a black skillet. The vegetables are beginning to soften and add a vibrant color and a subtle heat. The scene captures the layering of flavors with visible bowls of bell pepper and chili nearby.
  • Stir in chicken pieces and cook until lightly browned.
  • Add paprika, cumin, chili powder, salt, and pepper; mix well.
    A colorful mix of paprika, ground cumin, chili powder, salt, and black pepper is added to the browned chicken and vegetables in the skillet. The spices blend into the sizzling mix, enhancing the aroma and adding complexity. A small glass bowl of mixed spices is placed next to the skillet on marble.
  • Pour in tomato puree, stock, and optional red wine.
  • Simmer uncovered for 15โ€“20 minutes until chicken is tender and sauce thickens.
    After simmering uncovered for 20 minutes, the chicken becomes tender and the sauce thickens beautifully. The dish is finished with a garnish of freshly chopped coriander. The skillet is placed on a white marble countertop, showcasing a vibrant and flavorful chicken stew ready to serve. The presentation is rustic yet refined.
  • Garnish with fresh coriander and serve hot.
    Top-down view of a hearty chicken stew cooked with red bell peppers and tomato-based sauce, garnished with fresh coriander and served hot in a black skillet. The dish is rich in color and flavor, combining tender chicken pieces, vegetables, and spices. Itโ€™s placed on a clean white marble countertop for a homely presentation.

Nutritional Info:

NutritionValue
Calories265kcal
Carbohydrates12g
Protein26g
Fat11g
Sugar6g
Sodium480mg
Cholesterol75mg

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Helpful Tips From My Kitchen To Yours!

Easy Chicken Trinchado Recipe: A South African Classic!

  • Let the spices bloom: After adding the spices, let them cook for 30โ€“60 seconds before adding liquids. This deepens the flavor and gives the dish a rich, toasty aroma.
  • Donโ€™t rush the simmer: Once the sauce is in, low and slow is your friend. Give it 15โ€“20 minutes uncovered so it thickens naturallyโ€”no cornstarch shortcuts here.
  • Red wine adds depth, not just acidity: Use a dry red wine like Cabernet Sauvignon or Merlot. Even a splash elevates the sauce and balances the heat beautifully.
  • Use bone-in chicken for extra richness (if time allows): While boneless is quicker, bone-in thighs or drumsticks bring out a deeper, more authentic flavor.
  • Add a touch of dark chocolate or a splash of balsamic at the end: Just a tiny amount (ยผ tsp) adds complexity and a silky finish to the sauceโ€”totally optional but so worth it.
  • Rest before serving: Like a good stew, give it 5 minutes off the heat to settle. The flavors marry better, and the sauce clings to the chicken beautifully.
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Noah Baker

Hi! Iโ€™m Noah Baker

Noah Baker is a California-born food blogger behind "FreshmanCook," whose culinary journey began in his tiny apartment kitchen experimenting with recipes that blend innovative techniques and personal passion. After leaving his graphic design career, Noah transformed his love for cooking into a vibrant online platform that celebrates accessible, creative cuisine, capturing food lovers' attention with his stunning photography and approachable recipes. When he's not crafting mouthwatering dishes or styling food for his blog, Noah lives in a cozy apartment with his rescue dog, Basil.

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