Brazilian recipe
Traditional Brazilian Pan-Fried Chicken with Onions (frango acebolado)
A hearty, classic Brazilian home-cooked meal featuring juicy, tender chicken thighs simmered in an aromatic onion and tomato sauce. Perfect for a quick and satisfying weeknight dinner.
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Ingredients
1 kg boneless, skinless chicken thighs
3 cloves garlic, crushed
1/4 cup white vinegar
3 bay leaves
Salt to taste
1 tablespoon vegetable oil
2 medium onions, sliced into rings
2 ripe tomatoes, sliced into rings
1 tablespoon dried oregano
1/2 tablespoon dried crushed red chilli flakes (optional)
1/2 litre chicken stock
1/2 cup chopped fresh green herbs (flat-leaf parsley and spring onions)
3 cloves garlic, crushed
1/4 cup white vinegar
3 bay leaves
Salt to taste
1 tablespoon vegetable oil
2 medium onions, sliced into rings
2 ripe tomatoes, sliced into rings
1 tablespoon dried oregano
1/2 tablespoon dried crushed red chilli flakes (optional)
1/2 litre chicken stock
1/2 cup chopped fresh green herbs (flat-leaf parsley and spring onions)
Where to find ingredients
Chicken thighs are readily available at any local butcher or supermarket poultry section. For the aromatics and vegetables, visit your local market or greengrocer. Dried herbs and spices like oregano and red chilli flakes can be found in the spice aisle of any grocery store. Use fresh flat-leaf parsley and spring onions from the produce department for the best flavour. If you cannot find specific items, check the imported goods aisle in larger supermarkets or specialist food stores for authentic Brazilian-style pantry staples.
Preparation method
- In a mixing bowl, season the chicken thighs with the crushed garlic, vinegar, bay leaves, and salt. Allow to marinate for at least 1 hour
- Heat the vegetable oil in a large heavy-bottomed pan or skillet over medium-high heat
- Sear the marinated chicken thighs until browned on all sides
- Add the sliced onions and tomatoes to the pan, gently tossing them with the chicken
- Sprinkle the oregano and chilli flakes (if using) evenly over the ingredients
- Pour the chicken stock into the pan
- Cover the pan with a lid and let it simmer over low heat for about 10 minutes, or until the chicken is tender and the sauce has thickened nicely
- Finish by garnishing with the chopped fresh herbs and serve hot while the sauce is still fragrant
Observations
Frango acebolado is a quintessential Brazilian comfort food, beloved for its bold flavours and straightforward preparation. This recipe uses chicken thighs, which stay beautifully succulent, braised in a rich reduction of sliced onions and ripe tomatoes, deepened with bay leaves and herbs. It is a versatile and wholesome dish that makes for a perfect family-favourite meal.
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