Brazilian recipe
Classic Sautéed Chicken with Onions: A Simple Recipe (Frango acebolado)
Discover how to prepare this tender chicken dish featuring succulent chicken thighs slow-cooked in a fragrant onion and tomato reduction. A true classic for a satisfying meal.
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Ingredients
1 kg boneless, skinless chicken thighs
3 garlic cloves, crushed
1/4 cup vinegar
3 bay leaves
Salt to taste
1 tablespoon vegetable oil
2 medium onions, sliced into rings
2 ripe tomatoes, sliced into rounds
1 tablespoon dried oregano
1/2 tablespoon dried chili flakes (optional)
500 ml chicken stock
1/2 cup chopped fresh parsley and scallions
3 garlic cloves, crushed
1/4 cup vinegar
3 bay leaves
Salt to taste
1 tablespoon vegetable oil
2 medium onions, sliced into rings
2 ripe tomatoes, sliced into rounds
1 tablespoon dried oregano
1/2 tablespoon dried chili flakes (optional)
500 ml chicken stock
1/2 cup chopped fresh parsley and scallions
Where to find ingredients
You can find fresh chicken thighs, produce, and pantry staples at local markets like the Nuku'alofa Talamahu Market. For high-quality chicken and pantry basics, visit local grocery shops such as Waterfront Supermarket. If unavailable, white wine vinegar is an excellent substitute for the marinade, and a simple vegetable bouillon base works well for the chicken stock.
Preparation method
- In a mixing bowl, season the chicken thighs with 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 over medium-high heat.
- Sear the marinated chicken thighs until browned on all sides.
- Add the sliced onion rings and tomato rounds to the pot, tossing them gently with the chicken.
- Sprinkle the oregano and the optional chili flakes over the mixture.
- Pour the chicken stock into the pot.
- Cover the pot and simmer over low heat for about 10 minutes after reaching a boil, until the chicken is cooked through and the sauce has thickened.
- Garnish with the chopped parsley and scallions before serving hot.
Observations
The 'frango acebolado' is an essential staple in Brazilian home cooking, widely celebrated for its robust flavors and straightforward method. This recipe highlights the use of chicken thighs, which retain a wonderful tenderness and succulence throughout the braising process. By simmering the chicken in a flavorful base of onions, tomatoes, and aromatic herbs, you achieve a deeply comforting dish that pairs beautifully with steamed rice and beans. It is a reliable, versatile, and deeply flavorful meal that consistently satisfies, making it a perfect candidate for any family lunch.
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