Brazilian recipe
Classic Chicken with Sautéed Onions (Frango acebolado)
A hearty, home-style chicken dish featuring succulent chicken thighs braised in a flavorful, aromatic onion and tomato reduction. Perfect for a satisfying lunch.
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Ingredients
1 kg skinless, boneless chicken thighs
3 garlic cloves, crushed
60 ml white vinegar
3 bay leaves
Salt to taste
1 tbsp vegetable oil
2 medium onions, sliced into rings
2 ripe tomatoes, sliced
1 tbsp dried oregano
1/2 tbsp dried pimenta calabresa
500 ml chicken stock
1/2 cup fresh cheiro-verde (parsley and green onions), chopped
3 garlic cloves, crushed
60 ml white vinegar
3 bay leaves
Salt to taste
1 tbsp vegetable oil
2 medium onions, sliced into rings
2 ripe tomatoes, sliced
1 tbsp dried oregano
1/2 tbsp dried pimenta calabresa
500 ml chicken stock
1/2 cup fresh cheiro-verde (parsley and green onions), chopped
Where to find ingredients
You can find fresh chicken thighs, produce, and basic pantry staples like garlic and onions at local open-air markets or general grocers in towns across PNG. For the 'cheiro-verde', use a combination of fresh parsley and spring onions as a local substitute. 'Pimenta calabresa' is a specific type of dried crushed red pepper; if unavailable, a standard red chili flake can be used as a substitute.
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 pot or deep skillet over medium-high heat.
- Sear the marinated chicken thighs until golden brown on all sides.
- Layer the sliced onions and tomatoes over the chicken in the pot, stirring gently to combine without breaking them apart.
- Sprinkle the oregano and pimenta calabresa evenly over the top of 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 chopped cheiro-verde and serve hot.
Observations
The 'frango acebolado' stands as a staple of Brazilian home cooking, widely loved for its robust flavor and straightforward preparation. This method highlights chicken thighs, chosen for their tender texture and ability to stay juicy, simmered in a savory sauce built from sliced onions and tomatoes, and finished with a fragrant blend of herbs and spices. It is a reliable, comforting dish that brings authentic, soul-warming flavors to the table, making it a favorite for family gatherings.
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