Brazilian recipe
Classic Savoury Chicken with Onions (Frango acebolado)
A succulent, traditional Brazilian-style chicken dish featuring tender thighs simmered in a flavourful onion and tomato sauce. An ideal main course for any family meal.
0.0 / 5 by 0 Reviews
Ingredients
1 kg boneless, skinless chicken thighs
3 cloves garlic, crushed
60 ml 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 calabresa (dried crushed red pepper flakes)
500 ml chicken stock
50 g fresh parsley and spring onions, finely chopped
3 cloves garlic, crushed
60 ml 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 calabresa (dried crushed red pepper flakes)
500 ml chicken stock
50 g fresh parsley and spring onions, finely chopped
Where to find ingredients
You can find fresh chicken, onions, and tomatoes at local neighbourhood markets (often referred to as 'open markets') or large supermarket chains in the poultry and produce sections. For the 'calabresa', look for dried red chilli flakes or crushed pepper in the spice aisle; these serve as an excellent substitute for the authentic Brazilian ingredient.
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 oil in a large pot over medium-high heat.
- Sear the marinated chicken thighs until browned on all sides.
- Add the sliced onions and tomatoes to the pot, gently folding them in with the chicken.
- Sprinkle the oregano and calabresa over the ingredients in the pot.
- Pour the chicken stock over the mixture.
- Cover the pot and simmer over low heat for about 10 minutes after it reaches a boil, ensuring the chicken is tender and the sauce has thickened.
- Finish by folding in the chopped parsley and spring onions, and serve while hot.
Observations
Frango acebolado is a quintessential staple in the Brazilian culinary tradition, beloved for its bold flavours and straightforward method. This recipe specifically calls for chicken thighs, which retain moisture and remain tender throughout the cooking process. The meat is braised in a robust sauce of sliced onions and ripe tomatoes, elevated by aromatic herbs and spices. It is a deeply satisfying and versatile dish, perfect for those seeking a comforting, hearty meal that caters to a wide range of tastes.
Ratings and comments