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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. It’s comforting, flavorful, and perfect for a cozy, satisfying meal.
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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 sautéing. 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.
  • Sauté 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 15–20 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. It’s placed on a clean white marble countertop for a homely presentation.