Brazilian recipe
Classic Savory Chicken with Onions (Frango acebolado)
A hearty home-cooked chicken dish featuring succulent chicken thighs braised in a flavorful, aromatic onion and tomato sauce. An ideal choice for a comforting lunch.
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Ingredients
1 kg boneless, skinless chicken thighs
3 cloves garlic, minced
60 ml white vinegar
3 dried bay leaves
Salt to taste
1 tbsp vegetable oil
2 medium onions, sliced into rings
2 ripe tomatoes, sliced into rings
1 tbsp dried oregano
1/2 tbsp red chili flakes (optional)
500 ml chicken stock
1/2 cup fresh chopped herbs (parsley and green onions)
3 cloves garlic, minced
60 ml white vinegar
3 dried bay leaves
Salt to taste
1 tbsp vegetable oil
2 medium onions, sliced into rings
2 ripe tomatoes, sliced into rings
1 tbsp dried oregano
1/2 tbsp red chili flakes (optional)
500 ml chicken stock
1/2 cup fresh chopped herbs (parsley and green onions)
Where to find ingredients
You can find all ingredients at local wet markets (palengke) or supermarkets. Choose fresh, local chicken thighs from the meat section. For fresh herbs like parsley and spring onions, wet markets offer the best variety. If you cannot find dried oregano, Italian herb seasoning can be used as a substitute.
Preparation method
- In a mixing bowl, combine the chicken thighs with the minced garlic, vinegar, bay leaves, and salt; marinate for at least 1 hour.
- Heat the oil in a large pot or heavy-bottomed skillet over medium-high heat.
- Sear the marinated chicken thighs until golden brown on all sides.
- Add the sliced onion rings and tomato slices to the pot, tossing gently to combine with the chicken.
- Sprinkle the dried oregano and the optional red chili flakes over the mixture.
- Pour in the chicken stock to deglaze the pan and surround the chicken.
- Cover the pot and simmer over low heat for about 10 minutes once boiling, until the chicken is tender and the sauce has thickened slightly.
- Garnish with the fresh chopped herbs and serve immediately while hot.
Observations
Frango acebolado is a quintessential staple in Brazilian kitchens, celebrated for its bold profile and straightforward cooking process. This recipe makes use of boneless, skinless chicken thighs to ensure a tender and juicy texture, braised in a rich sauce built with generous layers of onions and tomatoes, and finished with a blend of herbs and spices. It is a versatile and deeply satisfying meal that brings a comforting touch to any dining table, appealing to both family members and guests alike.
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