Brazilian recipe
Classic Savoury Onion Chicken (Frango acebolado)
Enjoy this hearty, home-style chicken dish featuring succulent, slow-cooked thighs braised in a fragrant tomato and onion reduction. Perfect for a comforting family lunch.
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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 tbsp vegetable oil
2 medium onions, sliced into rings
2 ripe tomatoes, sliced into rounds
1 tbsp dried oregano
1/2 tbsp calabresa pepper flakes (optional)
500 ml chicken stock
1/2 cup fresh chopped coriander and spring onions (cheiro-verde)
3 cloves garlic, crushed
1/4 cup white vinegar
3 bay leaves
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 calabresa pepper flakes (optional)
500 ml chicken stock
1/2 cup fresh chopped coriander and spring onions (cheiro-verde)
Where to find ingredients
You can find fresh chicken thighs, ripe tomatoes, and locally grown onions at any neighbourhood market or supermarket 'fresh produce' aisle. For the calabresa pepper flakes, look for international specialty spice stalls in your local market or large-scale grocery stores; if unavailable, a mild chilli flake makes a suitable substitute.
Preparation method
- In a mixing bowl, season the chicken thighs with crushed garlic, vinegar, bay leaves, and salt, allowing the meat to marinate for at least one hour.
- Heat the vegetable oil in a large heavy-bottomed pot or sufuria over medium-high heat.
- Brown the marinated chicken thighs thoroughly on all sides until golden.
- Add the onion rings and tomato slices to the pot, gently folding them into the chicken without breaking the pieces.
- Sprinkle the oregano and the calabresa pepper (if using) evenly over the mixture.
- Pour the chicken stock into the pot, ensuring the liquid surrounds the chicken.
- Cover the pot tightly and simmer over low heat for about 10 minutes once boiling, until the chicken is tender and the sauce has thickened nicely.
- Finish by folding in the fresh cheiro-verde and serve immediately while hot.
Observations
Onion-braised chicken, known as frango acebolado, is a staple of Brazilian comfort food, celebrated for its bold flavours and straightforward technique. This recipe calls for chicken thighs, which retain their tenderness and moisture beautifully when braised in a rich sauce of onions and tomatoes, enhanced by a selection of aromatic herbs and spices. It is a versatile and deeply satisfying meal that brings warmth to the table and is sure to be a crowd-pleaser.
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