Brazilian Country Chicken

Our friends Kira and Diego recently taught us how to make authentic Brazilian country chicken. We put on our favorite Getz & Gilberto album and got to cooking. Kira walked us through making a complete “Comida Cazeira,” or typical meal that you would eat in the countryside of Brazil. The central part was Frango Caipira or country chicken.

 

Frango Caipira Brazilian country chicken made with the taste sf

 

For the chicken, we used wings and drumsticks with Adobo seasoning. We’ve never used it before, but now we want to put it on everything. It’s also said to be good on fish.  Our dinner was family style, so we served the chicken in this big serving dish that became the centerpiece of our meal. We love having fresh flowers on the table, but sometimes you don’t need flowers, just good food to gather around with friends and family!

 

chicken legs and wings as Frango Caipira Brazilian country chicken made with the taste sf
Frango Caipira (country chicken) with beans and rice a country meal from Brazil

 

To make our dinner simple and quick, we used our favorite electric pressure cooker to make the beans. The electric pressure cooker isn’t traditionally what’s used, but it speeds up the bean cooking process quite a bit and allows you to use dried heirloom beans. We used these ones from Rancho Gordo. Their heirloom beans are always super flavorful! See the Brazilian desserts we made here.


Brazilian Country Chicken (Frango Caipira)
 
Ingredients
Instructions
  1. Coat the chicken with a drizzle of oil and sprinkle generously with adobo seasoning. Toss in a large bowl along with the minced garlic to coat evenly.
  2. Heat a enough oil in a large wide stock pot or dutch oven, just enough to coat the bottom of the pan, and sear chicken in batches. Remove the chicken to a plate and be sure not to crowd it in the pan.
  3. Once all of the chicken is seared, return all of the chicken to the pan, add the stock and cover. Cook over medium heat until the chicken is cooked through.
  4. Toss with parsley and serve.

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