Brazilian recipe
Classic Sautéed Chicken with Onions (Frango acebolado)
A savory and traditional dish featuring tender chicken thighs simmered in a fragrant onion and tomato sauce. An ideal choice for a hearty, comforting lunch.
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Ingredients
1 kg boneless, skinless chicken thighs
3 garlic cloves, crushed
1/4 cup vinegar
3 bay leaves
Salt to taste
1 tbsp vegetable oil
2 medium onions, sliced into rings
2 ripe tomatoes, sliced into rings
1 tbsp oregano
1/2 tbsp dried pimenta calabresa (optional)
500 ml chicken stock
1/2 cup fresh chopped cheiro-verde (parsley and scallions)
3 garlic cloves, crushed
1/4 cup vinegar
3 bay leaves
Salt to taste
1 tbsp vegetable oil
2 medium onions, sliced into rings
2 ripe tomatoes, sliced into rings
1 tbsp oregano
1/2 tbsp dried pimenta calabresa (optional)
500 ml chicken stock
1/2 cup fresh chopped cheiro-verde (parsley and scallions)
Where to find ingredients
You can find fresh produce such as onions and tomatoes at local farmers' markets or neighborhood grocery stores. Chicken thighs are readily available in the meat section of any local supermarket or butchery. For the specific Brazilian seasoning, pimenta calabresa and the mix known as cheiro-verde are essential for authenticity; if unavailable, crushed red pepper flakes and a mix of fresh parsley and green onions are suitable substitutes.
Preparation method
- In a mixing bowl, season the chicken thighs with crushed garlic, vinegar, bay leaves, and salt. Allow to marinate for at least 1 hour.
- Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat.
- Brown the marinated chicken thighs thoroughly on all sides.
- Add the onion and tomato rings to the pot, gently incorporating them with the chicken.
- Sprinkle the oregano and the dried pimenta calabresa (if using) over the ingredients.
- Pour the chicken stock into the pot.
- Cover the pot and simmer over low heat for approximately 10 minutes after reaching a boil, until the chicken is tender and the sauce has thickened.
- Finish by folding in the fresh cheiro-verde and serve while hot.
Observations
Frango acebolado is a quintessential staple of home-cooked meals, widely cherished for its robust flavor and straightforward preparation. This recipe highlights the use of chicken thighs, which retain exceptional tenderness and moisture during cooking. By braising them in a rich sauce infused with sliced onions, tomatoes, and aromatic herbs, the dish achieves a deep, balanced profile that is both versatile and satisfying for any daily meal.
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