Frango ao Molho Pardo: A Delicious Chicken in Brown Sauce Recipe
Welcome to the world of Frango ao Molho Pardo, a wonderful dish from Brazilian cuisine! This recipe features chicken cooked in a rich, flavorful brown sauce that brings out the deep, satisfying flavors of the ingredients. It’s a beloved meal that many Brazilian families enjoy, especially during special occasions and gatherings.
The history of Frango ao Molho Pardo dates back to colonial times, where it was created by combining indigenous and European cooking styles. Today, this dish remains popular in Brazil, especially in regions where home-cooked meals are cherished. Its savory taste and comforting aroma make it a favorite for dinner tables all over the country. Whether you’re looking to impress guests or simply enjoy a hearty meal, this recipe is sure to delight!
Ingredients
| Ingredient | Quantity |
| Whole chicken, cut into pieces | 1 (about 3-4 lbs) |
| Onion, chopped | 1 large |
| Garlic cloves, minced | 4 |
| Tomato, chopped | 1 large |
| Chicken stock | 2 cups |
| Red wine (or substitute with grape juice) | 1 cup |
| Olive oil | 2 tablespoons |
| Soy sauce | 2 tablespoons |
| Bay leaves | 2 |
| Salt and pepper | To taste |
For a twist, you can use turkey instead of chicken, or add some mushrooms for extra flavor!
Step-by-Step Instructions
- Prepare the Chicken: Rinse the chicken pieces under cold water and pat them dry with paper towels. Season with salt and pepper.
- Sauté the Veggies: In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic. Sauté until the onions are translucent (about 5 minutes).
- Brown the Chicken: Add the chicken pieces to the pot and cook until browned on all sides (about 10 minutes). This will enhance the flavors!
- Add the Tomatoes: Stir in the chopped tomatoes and cook for another 5 minutes until they start to soften.
- Pour in the Liquids: Add the chicken stock, red wine, soy sauce, and bay leaves. Stir everything together and bring it to a boil.
- Simmer: Reduce heat to low, cover the pot, and let it simmer for about 40-50 minutes, or until the chicken is cooked through and tender.
- Serve: Once done, remove the bay leaves. Serve the chicken with the rich sauce over rice or with crusty bread!
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
| Calories | 350 | 17% |
| Protein | 30g | 60% |
| Carbohydrates | 15g | 5% |
| Fats | 18g | 28% |
| Sodium | 600mg | 26% |
| Vitamins | Varies | Varies |
Tips and Tricks
- Marinate: For deeper flavor, try marinating the chicken in the sauce ingredients for a few hours before cooking.
- Thicken the Sauce: If you like a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it into the sauce at the end of cooking.
- Vegetarian Option: Substitute chicken with tofu or mushrooms for a delicious vegetarian version.
- Avoid Overcooking: Keep an eye on the chicken and don’t overcook it to prevent it from becoming dry.
FAQs
What can I serve with Frango ao Molho Pardo?
You can serve it with rice, mashed potatoes, or even crusty bread to soak up the sauce!
Can I use frozen chicken?
Yes! Just make sure to thaw it completely before cooking for even results.
Is this dish spicy?
No, Frango ao Molho Pardo is not spicy, but you can add chili flakes if you prefer some heat!
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Can I make this in a slow cooker?
Definitely! Just follow the same steps and cook on low for 6-8 hours instead.
What type of wine should I use?
A dry red wine works best, but grape juice is a great non-alcoholic substitute!
How do I know when the chicken is cooked?
Use a meat thermometer; the internal temperature should reach 165°F (75°C).
Can I add vegetables to the sauce?
Absolutely! Carrots, bell peppers, or peas can enhance the dish.
Is Frango ao Molho Pardo healthy?
In moderation, it can be a healthy meal, packed with protein and nutrients!
Can I make this dish ahead of time?
Yes! It tastes even better the next day when the flavors have had time to meld.
What’s the secret to a good brown sauce?
The key is to sauté the onions and garlic until they’re golden, as this adds depth and richness to the sauce!
Now that you know how to make Frango ao Molho Pardo, gather your ingredients and enjoy a taste of Brazilian heritage right in your kitchen!
