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 you’ll be tempted to lick the plate.
Trinchado is a comfort meal with an edge—it’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 evening—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. It’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 satiety—meaning you’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.
You’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, I’d love to hear your twist—maybe a new garnish, a wine swap, or your favorite side!
Why You Will Love This Dish?
- The sauce is everything – I could honestly eat it by the spoonful. If you love rich, bold flavor, this one’s for you.
- It’s my go-to for low-carb days – No bread? No problem. I skip the rice and serve it with grilled veggies or a salad.
- One pot = easy cleanup – It’s a weeknight win with minimal mess, especially when I’m short on time.
- Perfect for entertaining – I’ve made it for friends with crusty bread on the side, and it’s always a hit.
- The spice helps curb cravings – I’ve noticed I snack less when I include spicy, high-protein meals like this in my routine.
Chicken Trinchado Recipe
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.
- Sauté chopped onions until soft, then add minced garlic.
- Add red bell pepper and optional green chili; cook for 2 minutes.
- Stir in chicken pieces and cook until lightly browned.
- Add paprika, cumin, chili powder, salt, and pepper; mix well.
- Pour in tomato puree, stock, and optional red wine.
- Simmer uncovered for 15–20 minutes until chicken is tender and sauce thickens.
- Garnish with fresh coriander and serve hot.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 265kcal |
| Carbohydrates | 12g |
| Protein | 26g |
| Fat | 11g |
| Sugar | 6g |
| Sodium | 480mg |
| Cholesterol | 75mg |
Try More Recipes Like This!
- Baked Parmesan Crusted Chicken
- Cheesy Chicken Fritters
- Shredded Chicken Fajitas
- Popcorn Chicken
- Chicken Pesto Pasta Bake
Helpful Tips From My Kitchen To Yours!
- Let the spices bloom: After adding the spices, let them cook for 30–60 seconds before adding liquids. This deepens the flavor and gives the dish a rich, toasty aroma.
- Don’t rush the simmer: Once the sauce is in, low and slow is your friend. Give it 15–20 minutes uncovered so it thickens naturally—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 (¼ tsp) adds complexity and a silky finish to the sauce—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.
