Brazilian recipe
Classic Chicken with Onions: A Savoury Braise (Frango acebolado)
Discover a comforting dish featuring succulent chicken thighs slow-cooked in a rich, aromatic onion and tomato reduction. Perfect for a hearty mid-week meal.
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Ingredients
1 kg boneless, skinless chicken thighs
3 garlic cloves, crushed
60 ml white wine vinegar
3 bay leaves
Sea salt, to taste
1 tbsp vegetable oil
2 medium onions, sliced into rings
2 ripe tomatoes, sliced into rounds
1 tbsp dried oregano
1/2 tbsp pimenta calabresa (optional)
500 ml chicken stock
1/2 cup fresh parsley and chives, finely chopped
3 garlic cloves, crushed
60 ml white wine vinegar
3 bay leaves
Sea salt, to taste
1 tbsp vegetable oil
2 medium onions, sliced into rings
2 ripe tomatoes, sliced into rounds
1 tbsp dried oregano
1/2 tbsp pimenta calabresa (optional)
500 ml chicken stock
1/2 cup fresh parsley and chives, finely chopped
Where to find ingredients
You can find these ingredients at any major supermarket. Look for high-quality chicken thighs in the butcher's section. For authentic seasoning, look for pimenta calabresa in the world food aisle or a specialist spice shop; dried red chilli flakes make a suitable substitute.
Preparation method
- In a mixing bowl, combine 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 over medium-high heat.
- Sear the marinated chicken thighs until they are golden brown on all sides.
- Add the onion rings and tomato slices to the pan, stirring gently to incorporate them with the chicken.
- Sprinkle the oregano and pimenta calabresa (if using) evenly over the mixture.
- Pour the chicken stock over the ingredients.
- Cover the pan and simmer on low heat for approximately 10 minutes once boiling, ensuring the chicken is tender and the sauce has thickened.
- Finish by scattering the chopped parsley and chives over the dish and serve hot.
Observations
Frango acebolado is an essential staple of Brazilian home cooking, celebrated for its bold flavours and straightforward technique. This recipe calls for chicken thighs, chosen for their superior texture and ability to remain succulent during braising. The chicken is simmered in a robust sauce of onions and tomatoes, elevated by a blend of herbs and spices. It is a versatile and satisfying dish that brings a touch of warmth and tradition to any dining table.
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