Frango Assado
Roasted chicken, a very common and popular dish in Brazilian 'Pollo Restaurante' type establishments. Often served with various side dishes.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Pollo Restaurante
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The history of Frango Assado in Brazil is intertwined with the rise of 'Pollo Restaurantes' (Chicken Restaurants), which became popular due to the affordability and accessibility of chicken. The dish evolved from simple roasted chicken recipes influenced by European culinary traditions, particularly Portuguese and Italian, with the addition of local Brazilian spices and flavors. The availability of charcoal grilling also impacted the dish's popularity and flavor profile.
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Frango Assado is a staple in Brazilian cuisine, deeply embedded in the culture of casual dining and family meals. It represents accessibility and comfort food, frequently enjoyed at churrascarias, restaurants specializing in grilled meats, and particularly 'Pollo Restaurantes' which specialize in the dish itself.
Family Gatherings
Frango Assado is often a central dish during family gatherings and weekend meals. Its ease of preparation and crowd-pleasing flavor make it a popular choice for feeding large groups.
Restaurant Staple
The dish is a cornerstone of many Brazilian restaurants, especially 'Pollo Restaurantes' which are dedicated to serving roasted chicken with a variety of sides. These restaurants provide an affordable and convenient dining option.
Barbecue Culture
While Brazilians are known for Churrasco (Brazilian barbecue), Frango Assado offers a simpler, more accessible version of grilled meat, often prepared on smaller grills or even ovens. The charcoal grilling element links it to the broader Brazilian barbecue culture.
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Frango Assado offers a savory and often slightly smoky flavor profile. Garlic, herbs, and citrus are key ingredients that contribute to the chicken's distinctive taste. The skin is typically crispy, providing a textural contrast to the juicy meat.
The primary flavors come from a marinade or dry rub that often includes garlic, onions, olive oil, lemon or lime juice, herbs like oregano, thyme, and rosemary, and spices such as paprika, black pepper, and sometimes a touch of chili. The roasting process, especially over charcoal, imparts a smoky flavor. The chicken itself provides a rich, savory taste that is enhanced by the seasonings. Many variations exist, some including soy sauce, beer, or white wine in the marinade for added depth.
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Marinating Time
Marinating the chicken for at least 4 hours, or preferably overnight, allows the flavors to penetrate the meat thoroughly, resulting in a more flavorful and juicy dish.
Even Cooking
To ensure even cooking, consider butterflying the chicken or using a roasting rack. This allows heat to circulate around the entire bird, preventing some parts from drying out while others remain undercooked. Checking the internal temperature with a meat thermometer is recommended.
Crispy Skin
Patting the chicken skin dry before roasting is crucial for achieving crispy skin. Basting with its own juices or melted butter during the last 30 minutes of cooking can further enhance crispness. Increasing the oven temperature slightly towards the end can also help.
Resting Period
Allowing the chicken to rest for 10-15 minutes after removing it from the oven allows the juices to redistribute, resulting in a more tender and flavorful final product.
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