Frango Assado
Roasted Chicken
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 Assado, or Roasted Chicken, has been a staple in Portuguese cuisine for centuries. Its simplicity and deliciousness have made it a beloved dish. The historical influences stem from the agricultural traditions of raising chickens for both meat and eggs, combined with the Portuguese appreciation for flavorful and uncomplicated cooking methods.
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Frango Assado is more than just a meal in Portugal; it's a symbol of family gatherings, celebration, and simple pleasures. It's a common dish found at family dinners, restaurants, and especially churrascarias (barbecue restaurants).
Family Gatherings
Frango Assado is frequently served at family meals, especially on Sundays or holidays. Sharing a whole roasted chicken is a communal experience.
Churrascarias
Portuguese churrascarias often specialize in Frango Assado, offering variations in marinade and cooking methods. These restaurants are popular places to enjoy the dish with friends and family.
Simple Pleasures
The dish embodies the Portuguese appreciation for simple, high-quality ingredients and straightforward cooking techniques. It’s a reminder that great food doesn't need to be overly complicated.
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Frango Assado is known for its savory, slightly spicy, and garlicky flavor profile. The crispy skin and juicy meat create a satisfying textural contrast.
The primary flavors come from a marinade typically consisting of olive oil, garlic, piri-piri (or other chili peppers), white wine vinegar, salt, and sometimes paprika or bay leaf. The chicken is often massaged with the marinade, allowing the flavors to penetrate the meat deeply. The high heat of the roasting process ensures a crispy skin while keeping the interior moist. The garlic and chili provide warmth and a subtle kick, while the olive oil contributes richness and the vinegar adds a touch of acidity to balance the flavors.
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Marinade Time
Marinating the chicken for at least 4 hours, preferably overnight, allows the flavors to fully penetrate the meat, resulting in a more flavorful and tender dish.
Proper Roasting Temperature
Roasting at a high temperature (around 400-425°F or 200-220°C) is crucial for achieving crispy skin. However, be careful not to burn the skin before the chicken is cooked through.
Butterflying/Spatchcocking
Butterflying or spatchcocking the chicken (removing the backbone and flattening it) allows it to cook more evenly and quickly, resulting in a juicier bird and crispier skin.
Resting the Chicken
Allow the chicken to rest for at least 15-20 minutes after roasting before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful result.
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