Porção de Frango a Passarinho
Fried chicken pieces.
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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Fried chicken, in its various forms, has a long history around the world. In Brazil, the development of Frango a Passarinho was influenced by European culinary techniques brought by colonizers, combined with local ingredients and cooking styles. The 'passarinho' (little bird) aspect likely refers to the small, bite-sized pieces that became characteristic of this dish, distinct from whole or larger cut fried chicken preparations.
Frango a Passarinho is a popular and ubiquitous dish in Brazil, commonly enjoyed as a snack or appetizer in bars, restaurants, and at social gatherings.
Social Gathering Staple
It's a common dish to share amongst friends and family, often accompanied by cold beer or caipirinhas.
Boteco Culture
It's a signature offering in 'botecos' (Brazilian bars), where small portions of food are served to accompany drinks and conversation.
Regional Variations
While the basic preparation remains consistent, regional variations might include different seasonings or accompaniments.
Frango a Passarinho boasts a savory and often garlicky flavor profile, highlighted by crispy skin and juicy meat.
The primary flavor is savory from the chicken itself, enhanced by garlic, salt, pepper, and sometimes a touch of herbs. The crispy skin provides a textural contrast and richer flavor due to the frying process. Some variations include marinade with citrus juices or white wine, adding a tangy element. Often served with lime wedges for an added burst of freshness.
Chicken Preparation
Use small, evenly sized pieces of chicken (wings, drumettes, or cut-up thighs). Pat the chicken dry before seasoning to promote crisping.
Seasoning
Don't be shy with the garlic! A generous amount of minced garlic is crucial for the characteristic flavor. Marinate the chicken for at least 30 minutes, or even overnight, for deeper flavor penetration.
Frying Technique
Use a neutral oil with a high smoke point (vegetable, canola, or peanut oil). Fry in batches to avoid overcrowding the pan and lowering the oil temperature. Ensure the oil is hot enough (around 350°F or 175°C) for optimal crisping. Double frying can enhance the crispiness even further.
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