Brazilian Chicken Food

BRAZILIAN CHICKEN A MINEIRA

Steps:

• Whisk vinegar, garlic, and paprika together in a large bowl. Add chicken and turn to coat. Let marinate in the refrigerate, at least 1 hour.
• Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until golden, about 5 minutes. Add chicken, discarding marinade; cook until browned, about 5 minutes per side.
• Stir tomatoes, bay leaves, and salt into the skillet. Add a little water to prevent sticking. Reduce heat to medium and cook, adding water to thin sauce as needed, until chicken is tender, about 40 minutes.

COXINHAS (BRAZILIAN CHICKEN CROQUETTES)

Steps:

• Combine chicken breasts and 1 cup chicken broth in a pot over medium heat. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked through, 20 to 30 minutes. Keep checking that there is enough liquid in the pot and add more stock if necessary. Remove from pot, allow to cool briefly, and shred with 2 forks.
• Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add shredded chicken, olives, and parsley. Stir well and season with salt and pepper. Remove filling from heat and set aside.
• Heat 2 cups chicken broth and butter in a large saucepan over medium heat; season with salt salt and bring to a simmer. Add flour all at once and stir to form a thick paste. Stir vigorously until the mixture is smooth and no longer sticks to the bottom of the pan. Remove from heat and let pastry cool.
• Once pastry is cool enough to handle, transfer to an oiled work surface and knead until smooth, 2 to 3 minutes.
• Take a portion of pastry and roll into a golf ball-sized ball. Stick an oiled finger into the center of the ball and press the edges to create a small bowl. Stuff with 2 teaspoons of chicken filling and gather the top edges to seal, rolling into a teardrop shape. Set croquette aside and cover with a damp towel. Repeat with remaining pastry and filling.
• Set out 3 bowls in the following order: flour, beaten eggs, breadcrumbs. Roll each croquette in flour, then dip in egg, then cover in breadcrumbs.
• Heat oil for deep frying in a large saucepan or deep fryer. Fry the croquettes in batches, until golden brown on all sides, 7 to 10 minutes. Remove from oil and drain on paper towels.

BRAZILIAN CHICKEN WINGS (FRANGO À PASSARINHO) RECIPE BY TASTY

Steps:

• Combine the chicken with the garlic, salt, pepper, and lime juice in a bowl until evenly coated. Cover with cling film and refrigerate for about an hour.
• Dip each chicken wing in the flour, shaking off excess.
• Heat oil in a large pot to about 375°F.
• Fry half of the chicken wings at a time until dark golden brown. The oil temperature will drop to about 350°F.
• Drain on paper towels.
• Serve with lime wedges and fried garlic.
• Enjoy!

FRANGO CHURRASCO (GRILLED LEMON & GARLIC CHICKEN)

Steps:

• Place the chicken in a shallow, non-metallic dish and cover with all the other ingredients and mix everything together. Cover and chill for at least 2 hrs, or overnight if possible. Bring to room temperature 1 hr before grilling.
• Thread half the thighs onto 2 large metal skewers, or wooden ones soaked in water for 10 mins. Repeat with the remaining thighs and another 2 skewers. Heat an outdoor barbecue until very hot, or use an oven grill. Place on the grill for 6 mins on one side, then turn over and cook for 4 mins. Cook for a few mins more on each side if they are large - keep the heat on medium so they don't burn. Remove and keep warm under foil.

BRAZILIAN CHICKEN STEW

Steps:

• In a food processor, pulse the ginger with the garlic, jalapeños, lemon juice and paprika until finely chopped. Add the water and process to a paste.
• In a large saucepan, heat 2 tablespoons of the oil until shimmering.
• Add the onions and cook over moderate heat until softened, about 8 minutes.
• Add the ginger paste and cook until it begins to brown, about 3 minutes.
• Add half of the tomatoes along with the coconut milk, peanuts, 1/4 cup of the shredded coconut and 2 tablespoons of the cilantro and cook until slightly thickened, about 5 minutes.
• Scrape the sauce into a food processor or blender and puree.
• Return the sauce to the saucepan. Add the stock and the remaining tomatoes and 2 tablespoons of cilantro and bring to a boil.
• Season with salt and pepper and simmer over moderate heat until reduced to 5 cups, about 20 minutes. Keep warm.
• Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering.
• Season the chicken with salt and pepper and sauté over moderately high heat until golden and cooked through, about 10 minutes.
• Add the chicken; season with salt and pepper.
• Spoon into bowls and garnish with coconut and cilantro.
• Serve with steamed rice and lemon wedges.

BRAZILIAN BEER CHICKEN

Steps:

• Combine the beer, oil, mustard, paprika, and pepper in a large nonreactive bowl and whisk thoroughly to blend. Stir in the onion, garlic, and bay leaves.
• Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Add to the marinade in the bowl and turn to coat. Cover and let marinate, in the refrigerator, for 6 hours or up to 2 days (the longer the better), turning the pieces occasionally.
• Preheat the grill, using the two-tiered method.
• When ready to cook, remove the chicken pieces from the marinade, reserving the marinade, and blot dry. Season the pieces generously with salt. Oil the grill grate and arrange the chicken, skin side down, on the grate over the hotter section of the grill and cook until the skin is golden brown and the meat is cooked through without any trace of red at the bone, 8 to 12 minutes per side. If you get flare-ups, move the chicken to the safety zone until the flames die down. During the first 10 minutes only, brush several times with the reserved marinade.
• Transfer the chicken pieces to serving plates and serve immediately.

BRAZILIAN CHICKEN AND RICE WITH OLIVES

Steps:

• Sprinkle chicken lightly with salt and generously with ground black pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken, garlic, and peel; sauté until chicken is lightly browned, about 3 minutes. Add 1 cup water and orange juice and bring to boil. Mix in rice, seasoning packet, and olives. Return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat; let stand covered 10 minutes.
• Stir cilantro into rice mixture. Transfer to platter. Garnish with orange wedges.

BRAZILIAN-STYLE GRILLED CHICKEN

Steps:

• Reserve 1/4 cup parsley for later use. Mix remaining parsley with next 5 ingredients until blended.
• Loosen skin from leg quarters. Reserve half the dressing mixture for later use; rub remaining onto chicken meat under skin. Refrigerate 2 hours.
• Heat grill to medium heat. Grill chicken 40 to 45 min. or until done (165ºF), turning occasionally and brushing with half the reserved dressing mixture for the last 10 min. Meanwhile, cook rice as directed on package, omitting salt.
• Add cheese and remaining parsley to rice; mix lightly. Brush chicken with remaining dressing mixture. Serve with rice mixture.