Saute Chicken Brazilian Recipes

SAUTEED CHICKEN BREASTS WITH FRESH HERBS AND GINGER

Steps:

• Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
• Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
• Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.

BRAZILIAN STEW CHICKEN RECIPE

Steps:

• Season the chicken with salt and pepper, and set aside for about 10 minutes
• In a 5.5 quart Dutch oven, or heavy bottom pan, heat the olive oil on medium to high heat.
• Add half of the chicken legs to brown on both sides, when they're light golden brown, remove them from the pan, and set aside on a plate. Repeat this process with the other half of the chicken legs.
• Drizzle some more olive oil in the pan, then reduce the heat to medium. Add in the diced onions, the white part of the scallions, and saute until soft.
• Next add in the Brazilian sofrito or the garlic, and saute until fragrant.
• Add in the paprika and the ground mustard powder, then stir to combine. Let it cook for about a minute, then add in the vinegar to deglaze the pan.
• Let the vinegar reduce in half, then add the chicken back to the pan. Stir to coat and cook until the acid evaporates.
• Sprinkle in the flour, and stir to combine.
• Add in the potatoes, the chicken stock, the bay leaf and the thyme - give everything a stir and make sure everything is submerged in liquid.
• Bring everything to a quick boil, then reduce to low heat, cover and simmer until the potatoes are cooked - about 20 minutes.
• Uncover the pan and add in half of the green onions. Stir and continue to simmer until the liquid thickens, another 40 minutes to an hour.
• Add in the rest of the green onions and the butter. Stir to combine. Turn off the heat, taste and adjust salt and pepper if needed.
• Serve with rice or crusty bread!

SAUTE CHICKEN BRAZILIAN

Steps:

• Season Chicken with salt and pepper. Saute chicken in oil - 12 minutes.
• Add onion, tomatoes, ham and parsley for 6 minutes.
• Mix flour with 1/4 cup chicken broth. Add to skillet with rest of broth, wine, paprika and chili - Simmer 10 minutes.
• Serve over rice.

INSTANT POT® BOBO DE FRANGO (BRAZILIAN CHICKEN STEW)

Steps:

• Season chicken with salt and lime juice, and set aside to marinate while prepping the vegetables.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil and saute chicken tenders until browned, about 5 minutes. Remove and set aside. Add remaining tablespoon olive oil and saute onion and bell pepper until soft and translucent, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Turn off Saute function.
• Return chicken tenders to the Instant Pot®. Add chicken broth, yuca, and tomato, making sure chicken tenders are completely submerged in broth. Season lightly with salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken tenders, shred with 2 forks, and set aside. Turn on the Instant Pot® and select low Saute function. Using an immersion blender, blend stew in the pot. Add coconut milk and table cream while blending. Season with salt and stir in shredded chicken chopped cilantro and palm oil.
• Serve garnished with additional cilantro.