Frango a Passarinho
Frango a Passarinho frito.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Frango a Passarinho, translating to 'bird-style chicken,' likely emerged as a way to utilize smaller chickens or chicken pieces, maximizing resources and creating a flavorful, shareable dish. Its origins are tied to the practical needs of utilizing all parts of the animal and adapting cooking techniques to the available ingredients.
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Frango a Passarinho is a popular appetizer and bar snack in Brazil, often enjoyed with beer or caipirinhas. It's a staple at botecos (Brazilian bars) and churrascarias (barbecue restaurants), fostering a social and convivial atmosphere.
Social Gathering Food
Frango a Passarinho is almost always associated with gatherings, celebrations, or casual get-togethers with friends and family. It is a perfect sharing food.
Botecos Culture
It's a signature dish in Botecos, often served as a 'petisco' (snack) to accompany drinks and conversation. The preparation is simple, but the taste is outstanding.
Churrasco Companion
Frango a Passarinho is commonly served as a first course during Churrasco gatherings, a perfect start to the meat feast.
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The dish is characterized by a savory, garlicky, and slightly salty flavor profile, often enhanced with regional spices and herbs. The crispy skin and tender meat create a delightful textural contrast.
Key ingredients include small pieces of chicken (wings, drumettes, thighs chopped into smaller pieces), garlic, salt, black pepper, and often a touch of lemon or lime juice. Some variations incorporate herbs like parsley, oregano, or rosemary. The chicken is typically deep-fried until golden brown and crispy.
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Dry the Chicken Thoroughly
Patting the chicken pieces dry before frying is essential for achieving crispy skin. Moisture inhibits browning and crisping.
Use Hot Oil
Maintaining the oil temperature is critical. Too low, and the chicken will absorb too much oil; too high, and it will burn on the outside before cooking through.
Don't Overcrowd the Pan
Frying in batches prevents the oil temperature from dropping, ensuring even cooking and crispiness.
Season Generously
Don't be shy with the garlic, salt, and pepper. The seasoning is what gives Frango a Passarinho its distinctive flavor.
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