BRAZILIAN CHICKEN SALAD AKA SALPICAO ESPECIAL DE GALINHA
Similar to Maionese, or Brazilian Potato Salad, this is another favorite dish of mine from Brazil, my husband's home country. My favorite version was served to me 10 years ago at an authentic Brazilian restaurant in Southboro, Massachusetts called Ipanema. I rushed home and came up with this and I think its pretty darn close! This is a newly adopted recipe. I will be trying it soon. :)
Provided by islandgirl77551
Categories Chicken Breast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Toss chicken, vegetables, apple, raisins and olives in serving bowl.
- Add mayonnaise, combine, then gently salt and pepper to taste, remembering that your next step is to fold in the shoestring potatoes and you don't want it to be too salty--if you are serving later, I recommend that you add the shoestring potatoes right before you serve.
- Garnish with green olives and a few shoestring potatoes scattered on top.
- Prep time listed below assumes your ingredients are cooked, cooled and ready to mix--servings yielded depends on how hungry you are; 8 is a good guess.
Nutrition Facts : Calories 341.1, Fat 13.2, SaturatedFat 2.2, Cholesterol 80.3, Sodium 372.5, Carbohydrate 30.4, Fiber 3, Sugar 11.2, Protein 27
BRAZILIAN CHICKEN APPETIZER (COXINHAS DE GALINHA)
these are delicious Chicken appetizers in Brazil that are usually served like a bulb/teardrop or like a drumstick. Preparation time assumes that the chicken have been cut up.
Provided by Pneuma
Categories Lunch/Snacks
Time 1h
Yield 12 pieces, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat cooking oil on a pan and when hot enough, add and brown the chicken at both sides.
- Add 1-2 cups of water enough to boil chicken for 20 mins or until tender. Don't forget to cover it. Drain and set aside liquid.
- When chicken is cool enough, separate the meat from the bones. Cut the breast into12 long strips and set aside.
- Mince the rest of the meat and combine with onion, cloves, salt and pepper. You can use a food processor to make the mincing and mixing quick just by pulsing it. Set aside. You can also set aside the thin bones to serve as a sticks for the chicken later on.
- For the dough: mix rice flour with milk, add enough chicken juices that was set aside to make a firm dough. Then, add butter and egg yolks to soften it. Add and mix the minced chicken. Add chili sauce and mix.
- Divide dough in 12 equal parts. Flatten it a bit with palm, add a piece of chicken breast from near the edge. Roll to cover then shape it like a bulb or teardrop with a tapered end. You can push in the thin bones at the thin part of the shaped dough so they looks like chicken drumsticks.
- Roll in breadcrumbs and fry in hot oil until golden brown putting it on strainer or napkins to help drain excess oil.
- Serve with chili salsa.
Nutrition Facts : Calories 934.9, Fat 37.4, SaturatedFat 20.6, Cholesterol 401, Sodium 646.4, Carbohydrate 60.9, Fiber 2.5, Sugar 2.6, Protein 83.8
FALSO FRANGO AO MOLHO PARDO (BRAZILIAN CHICKEN WITH BROWN GRAVY)
One of my favorite dishes is called "Frango ao Molho Pardo" in Brazil You Americans will cringe when you read that the "brown sauce" of the title is made with fresh blood (yup) from the chicken that has been mixed with vinegar! If you ever go to Brazil do try it! I guess I got used to eating it, because I was a child and had no idea what was in it. Now this is just a fake version of it. The required beer is actually "cerveja preta" (Malzbier is my favorite). I thnk the similar in the US would be what you call "imperial stout"; since I'm not a beer "connaisseuse" and can't buy my beloved Malzbier, I just use whatever beer my husband puts in the refrigerator!
Provided by EURrosa1
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Arrange chicken in a wide pan, side by side. Sprinkle with the soup. Pour beer on top.
- Close the pan and let marinate at least 2 hours.
- Cook it in VERY low heat, until chicken is thoroughly cooked (about 30 minutes).
- Serve with white rice with the gravy.
Nutrition Facts : Calories 228.7, Fat 14.4, SaturatedFat 4.1, Cholesterol 79, Sodium 201.2, Carbohydrate 3.1, Fiber 0.1, Sugar 0.3, Protein 16.6
CHICKEN IN GRAVY
Make and share this Chicken in Gravy recipe from Food.com.
Provided by Evie3234
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put flour,salt,pepper and paprika in a plastic bag.
- Shake to mix.
- Put in damp chicken pieces 2 at a time, shake to coat.
- Put into heated butter in a frying pan.
- Brown both sides.
- Transfer to small casserole dish.
- Gravy-------------.
- Stir flour into fat in pan, adding butter to mix if needed.
- Add water stirring until boiling, should be fairly thin, it will thicken in casserole dish.
- Pour over chicken.
- Cover and bake in 350F for 1 hour or until tender.
- Season if needed.
Nutrition Facts : Calories 621.8, Fat 43, SaturatedFat 16.3, Cholesterol 185.8, Sodium 232, Carbohydrate 15.7, Fiber 0.7, Sugar 0.1, Protein 40.8
TORTA DE FRANGO - BRAZILIAN CHICKEN PIE
Make and share this Torta De Frango - Brazilian Chicken Pie recipe from Food.com.
Provided by Artandkitchen
Categories Savory Pies
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Take a chicken breast or two and shred it while it cooks.
- Still cooking add tomato sauce, onion, garlic, salt, oregano, pepper, canned corn, and of coarse chopped cilantro.
- Cook until sauce thickened a bit, and all of the chicken is shredded. Adjust to taste.
- Preheat oven to 350º F.
- Put all dough ingredients for the dough into a blender and beat until smooth. Adjust salt and pepper to taste.
- Grease and flour a 9 x 13 inch baking pan.
- Put the pie together for baking: pour half of dough mixture into pan. Add filling. Pour rest of the dough on top.
- Bake until a toothpick comes out clean (about 45 minutes).
- Let it cool, slice and serve with a nice green salad with vinaigrette dressing!
- Note: to the filling you can add 1 red bell pepper chopped. You can also change the recipe using tuna instead of chicken! If you like it hot, add a pinch of chili.
ROASTED CHICKEN WITH BROWN GRAVY
Folks say this is the most delicious roasted chicken in brown sauce they've ever had. There's only one problem-there are never any leftovers! -Annie Tompkins, Deltona, Florida
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine thyme or rosemary, salt, pepper and paprika; rub on outside of chicken and in cavity. Place on a rack in a shallow roasting pan. Arrange bacon strips over breast portion of chicken. Bake, uncovered, at 450° for 15 minutes. Add broth to pan; baste chicken with broth. Reduce heat to 350°. Bake, basting several times, until juices run clear, 1-1/4 hours. Remove chicken and keep warm. Place pan juices in saucepan; skim off excess fat. Combine water and flour; stir into juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1 minute. If desired, crumble bacon into gravy. Serve gravy with chicken.
Nutrition Facts : Calories 360 calories, Fat 23g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 701mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.
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