Frango a Passarinho
Chicken pieces, seasoned and fried.
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.
The Chicken Point
Frango a Passarinho likely emerged from simple, rustic cooking traditions in Brazil. With limited ingredients and a desire for flavorful, quick meals, resourceful cooks developed this method of preparing small chicken pieces seasoned with readily available ingredients. It reflects Brazil's history of utilizing available resources for delicious and satisfying food.
Frango a Passarinho is a popular casual food in Brazil, often enjoyed as a bar snack (boteco food), appetizer, or a part of a shared meal. It embodies the Brazilian culture of sharing food and enjoying casual gatherings.
Boteco Culture
Frango a Passarinho is a staple in Brazilian 'botecos' (bars or taverns), serving as a perfect accompaniment to cold beer or caipirinhas. It's part of the social experience of enjoying a relaxed time with friends.
Shared Meal
It is very commonly shared at the table with other larger meals during family gatherings
Simplicity and Resourcefulness
The dish reflects the values of simplicity and resourcefulness in Brazilian cooking, making delicious food with readily available ingredients.
Frango a Passarinho offers a savory and slightly salty flavor profile with hints of garlic and sometimes herbs. The frying process imparts a delightful crispy texture to the small chicken pieces, making them incredibly appealing.
The dominant flavor is savory, derived from the chicken itself and enhanced by generous amounts of garlic and salt. Some variations incorporate herbs like parsley or oregano for added depth. The crispy skin provides a textural contrast to the tender chicken meat inside. The frying oil contributes a rich, satisfying taste.
Seasoning is Key
Don't be shy with the garlic and salt! Generously season the chicken pieces to ensure a flavorful result. Marinating for a short period can enhance the flavors even further.
Oil Temperature
Maintain a consistent oil temperature (around 350-375°F or 175-190°C) for even cooking and crispy skin. Too low, and the chicken will be greasy; too high, and it will burn.
Don't overcrowd the Pan
Fry the chicken in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy chicken. Make sure they are separated so they do not stick.
Dry the Chicken
Pat the chicken pieces dry with paper towels before frying. This helps to achieve a crispier skin.
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