Frango Ensopado

Frango Ensopado Recipe - Traditional Brazilian Chicken Stew

Region / culture: Brazil | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Frango Ensopado is a traditional Brazilian chicken stew that is bursting with flavor and vibrant colors. This dish is a perfect representation of the rich culinary history of Brazil, with its unique blend of spices and ingredients.

History

Frango Ensopado has its roots in African and indigenous Brazilian cuisine, with influences from Portuguese cooking techniques. The use of annatto powder, okra, and lime juice in this dish reflects the diverse cultural influences that have shaped Brazilian cuisine over the centuries.

Ingredients

1 whole chicken, cut into pieces
2 onions, diced
1 lime, juiced
1 tbsp salt
1 tsp garlic powder
1 tsp annatto powder (known as urucum in Brazil)
1 cup freshly chopped parsley with green onions
0.5 cup oil
1 lb (454 g) chopped okra

How to prepare

In a large sauté pan, combine the oil, salt, garlic powder, two chopped onions, and annatto powder.
Place the chicken pieces in the pan and fry them.
Stir the pieces with a wooden spoon to ensure they are evenly fried and acquire the yellow color from the annatto.
Fry for approximately 20 minutes, or until the chicken is medium done, then drain any excess fat.
Return the sauté pan to heat and add about two cups of water to create a sauce.
Simmer for approximately 10 minutes, then add the cup of chopped parsley, green onions, and lime juice.
Include okra (which can be purchased in the frozen section of grocery stores) and cook until tender.

Variations

You can add diced tomatoes, bell peppers, or potatoes to the stew for added flavor and texture.

Cooking Tips & Tricks

Make sure to fry the chicken pieces until they are golden brown to enhance the flavor of the dish.

- Adding the lime juice at the end of cooking helps to brighten the flavors of the stew.

- For a richer sauce, you can add chicken broth instead of water.

Serving Suggestions

Serve Frango Ensopado with white rice or crusty bread to soak up the delicious sauce.

Cooking Techniques

The key to a flavorful Frango Ensopado is to fry the chicken pieces until they are golden brown before simmering them in the sauce.

Ingredient Substitutions

If you can't find annatto powder, you can use paprika as a substitute.

Make Ahead Tips

You can prepare the stew ahead of time and reheat it before serving for a quick and easy meal.

Presentation Ideas

Garnish the stew with fresh parsley or cilantro for a pop of color.

Pairing Recommendations

Frango Ensopado pairs well with a crisp green salad or a side of sautéed vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

12g per serving

Fats

15g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in Vitamin C, Vitamin A, and Iron.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Frango Ensopado is a nutritious and balanced meal that provides a good source of protein, vitamins, and minerals.

Summary

Frango Ensopado is a delicious and comforting chicken stew that is perfect for a cozy night in. With its rich flavors and vibrant colors, this dish is sure to become a family favorite.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a rainy day, and I had just finished my chores and settled down with a cup of hot tea when I stumbled upon an old, tattered cookbook tucked away in the back of my pantry. As I flipped through its yellowed pages, trying to decipher its faded handwriting and smudged ink, I came across a recipe for Frango Ensopado.

Frango Ensopado, or Portuguese-style chicken stew, was a dish I had never tried before. The recipe called for tender chicken pieces simmered in a fragrant broth with onions, garlic, tomatoes, and a blend of spices. It sounded comforting and hearty, perfect for a cozy night in.

I traced my fingers over the ingredients list, feeling a sense of excitement building within me. I knew I had to try making this dish, even though I had never attempted anything quite like it before. So, I set to work gathering the necessary ingredients and preparing my kitchen for the task at hand.

As I chopped onions and minced garlic, the savory scent filled the air, making my mouth water in anticipation. I could already imagine the rich flavors melding together in the pot, creating a delicious and soul-warming meal. It felt like I was embarking on a culinary adventure, guided by the words of a long-forgotten recipe.

As the stew simmered on the stove, I couldn't help but think back to all the other recipes I had learned over the years. Each one held a special place in my heart, a memory of a time and a place where I had discovered something new and wonderful. From my mother's comforting soups to my neighbor's secret family recipes, each dish told a story of its own.

I remembered the summer I spent in Italy, learning how to make homemade pasta from scratch with my grandmother. The way her hands worked the dough with such skill and precision, creating delicate strands of spaghetti that would later be dressed in a simple tomato sauce and fresh basil. It was a labor of love, one that I cherished and carried with me throughout my life.

I thought of the time I visited a bustling market in Morocco, where the air was alive with the scents of spices and herbs. I watched as a local woman expertly prepared a tagine, layering tender pieces of lamb with apricots, almonds, and a medley of aromatic spices. The dish was a symphony of flavors, sweet and savory, spicy and tangy, all coming together in perfect harmony.

And then there was the recipe for bouillabaisse that I had learned from a French chef during a cooking class in Paris. The way he taught me to layer flavors, from the delicate seafood broth to the tender fish and shellfish, was a revelation. It was a dish that spoke of tradition and history, of a culture that valued food and family above all else.

As I stirred the pot of Frango Ensopado, the memories washed over me like a warm wave, reminding me of the joy and fulfillment that cooking had brought into my life. It was more than just a means of sustenance; it was a way of connecting with others, of sharing a piece of myself through the food that I prepared.

When the stew was finally ready, I ladled a generous portion into a bowl and took a tentative bite. The flavors exploded on my tongue, each one distinct and vibrant, yet harmonizing beautifully with the others. It was a dish that spoke of comfort and tradition, of a love for good food and good company.

And as I savored each spoonful, I knew that this recipe for Frango Ensopado would become a new favorite in my repertoire. It was a dish that held the promise of many more memories to come, of shared meals and shared stories around the table. And for that, I was grateful.