Best Brazilian Chicken Recipes

BRAZILIAN CHICKEN SALAD (SALPICAO DE FRANGO)

Steps:

• Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
• Stir together cream and mustard in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
• Arrange lettuce leaves and watercress on a platter and spoon salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until serving.

BRAZILIAN CHICKEN CROQUETTES (COXINHA) RECIPE BY TASTY

Steps:

• In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika (or cayenne pepper). Stir to incorporate.
• Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
• In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.
• Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
• Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren't any holes.
• While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fry till golden brown and cooked through.
• Drain on a towel, or wire rack and serve immediately.
• Enjoy!

COXINHAS (BRAZILIAN CHICKEN CROQUETTES)

Steps:

• Combine chicken breasts and 1 cup chicken broth in a pot over medium heat. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked through, 20 to 30 minutes. Keep checking that there is enough liquid in the pot and add more stock if necessary. Remove from pot, allow to cool briefly, and shred with 2 forks.
• Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add shredded chicken, olives, and parsley. Stir well and season with salt and pepper. Remove filling from heat and set aside.
• Heat 2 cups chicken broth and butter in a large saucepan over medium heat; season with salt salt and bring to a simmer. Add flour all at once and stir to form a thick paste. Stir vigorously until the mixture is smooth and no longer sticks to the bottom of the pan. Remove from heat and let pastry cool.
• Once pastry is cool enough to handle, transfer to an oiled work surface and knead until smooth, 2 to 3 minutes.
• Take a portion of pastry and roll into a golf ball-sized ball. Stick an oiled finger into the center of the ball and press the edges to create a small bowl. Stuff with 2 teaspoons of chicken filling and gather the top edges to seal, rolling into a teardrop shape. Set croquette aside and cover with a damp towel. Repeat with remaining pastry and filling.
• Set out 3 bowls in the following order: flour, beaten eggs, breadcrumbs. Roll each croquette in flour, then dip in egg, then cover in breadcrumbs.
• Heat oil for deep frying in a large saucepan or deep fryer. Fry the croquettes in batches, until golden brown on all sides, 7 to 10 minutes. Remove from oil and drain on paper towels.

BRAZILIAN-STYLE GRILLED CHICKEN

Steps:

• Reserve 1/4 cup parsley for later use. Mix remaining parsley with next 5 ingredients until blended.
• Loosen skin from leg quarters. Reserve half the dressing mixture for later use; rub remaining onto chicken meat under skin. Refrigerate 2 hours.
• Heat grill to medium heat. Grill chicken 40 to 45 min. or until done (165ºF), turning occasionally and brushing with half the reserved dressing mixture for the last 10 min. Meanwhile, cook rice as directed on package, omitting salt.
• Add cheese and remaining parsley to rice; mix lightly. Brush chicken with remaining dressing mixture. Serve with rice mixture.

BRAZILIAN BEER CHICKEN

Steps:

• Combine the beer, oil, mustard, paprika, and pepper in a large nonreactive bowl and whisk thoroughly to blend. Stir in the onion, garlic, and bay leaves.
• Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Add to the marinade in the bowl and turn to coat. Cover and let marinate, in the refrigerator, for 6 hours or up to 2 days (the longer the better), turning the pieces occasionally.
• Preheat the grill, using the two-tiered method.
• When ready to cook, remove the chicken pieces from the marinade, reserving the marinade, and blot dry. Season the pieces generously with salt. Oil the grill grate and arrange the chicken, skin side down, on the grate over the hotter section of the grill and cook until the skin is golden brown and the meat is cooked through without any trace of red at the bone, 8 to 12 minutes per side. If you get flare-ups, move the chicken to the safety zone until the flames die down. During the first 10 minutes only, brush several times with the reserved marinade.
• Transfer the chicken pieces to serving plates and serve immediately.

TORTA DE FRANGO - BRAZILIAN CHICKEN PIE

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.

BRAZILIAN CHICKEN WINGS (FRANGO À PASSARINHO) RECIPE BY TASTY

Steps:

• Combine the chicken with the garlic, salt, pepper, and lime juice in a bowl until evenly coated. Cover with cling film and refrigerate for about an hour.
• Dip each chicken wing in the flour, shaking off excess.
• Heat oil in a large pot to about 375°F.
• Fry half of the chicken wings at a time until dark golden brown. The oil temperature will drop to about 350°F.
• Drain on paper towels.
• Serve with lime wedges and fried garlic.
• Enjoy!

BRAZILIAN BBQ CHICKEN

Steps:

• Clean chicken, rub thoroughly with salt and soak in oil and garlic to marinate for 2 hours. Place the chicken on grill and roast slowly. Baste with oil during roasting. Hint: Pre-cook chicken in a large pot with salt. It will make the roasting taste better in the inner parts.

BRAZILIAN CHICKEN CURRY

Steps:

• In a 5- to 6-qt slow cooker, whisk together the coconut milk, tomato paste, garlic, ginger, 1⁄2 tsp salt and 1⁄4 tsp pepper. Add the bell peppers, onion and potatoes and mix to combine.
• Rub the curry powder all over the chicken legs; nestle them among the vegetables.
• Cook, covered, until the chicken is cooked through, on low for 6 to 8 hours or on high for 4 to 5 hours. Sprinkle with the cilantro before serving.

BRAZILIAN CHICKEN STEW (GALINHA ENSOPADA)

Steps:

• Heat oil in a deep skillet over low heat. Sprinkle sugar over the bottom. Season chicken thighs with salt and pepper; cook in batches until browned, about 5 minutes per side.
• Transfer browned chicken to a plate. Remove skin.
• Cook onion in the same skillet until softened, 5 to 10 minutes. Stir in tomatoes. Return chicken to the skillet. Pour in enough broth to cover the chicken halfway. Simmer, partially covered, until chicken is tender and no longer pink in the center, about 1 hour.

BRAZILIAN CHICKEN CURRY

Steps:

• 1. Preheat large nonstick saute pan on med-high heat for 2-3 min. Coat vegtables with cooking spray, then place peppers, onions, and potatoes in pan. Cook 3-4 min or until . 2. Coat chicken with cooking spray, then season w/ s&p, curry powder. Add chicken to veg. Cook and stir 3-4 min or until chicken has browned on all sides. 3. Whisk coconut milk, tomato paste, ginger and garlic until smooth. Reduce heat to low, add sauce to chicken, and cover. Simmer and stir 3-4 minutes or until potatoes are tender and chicken is 165. Stir in cilantro.

BRAZILIAN STYLE CHICKEN POT PIE.(EMPADAO DE FRANGO) RECIPE - (4/5)

Steps:

• Filling - Add chicken breast and chicken thighs to a large pan; cover with the water and add the garlic, and bay leaves. Season with salt and bring to a boil. Reduce heat to medium and cook partially covered until the chicken is cooked through, about 1 hour. Remove chicken from pan and let it cool down completely. Strain the broth and save it; you should have about 4 cups of broth left. Discard any skin and bones from chicken; shred into small pieces. Do not use a food processor. In a large sauce pan, heat the canola oil. Add the onion and cook until translucent, 3 minutes. Add the rosemary and chicken and cook for about 4 minutes, stirring occasionally. Add 3 cups of the reserved broth to the pan. Dissolve the corn starch in the remaining cup of broth. Reduce heat to medium and slowly add the corn starch to the pan, constantly stirring. Add the tomato paste and cook for about 3 more minutes, stirring. Season with black pepper. Turn off the heat and fold in the frozen corn, peas, olives, and hearts-of-palm. Finish with scallions and add more salt if necessary. Directions: Dough - Place butter, all-purpose flour, egg yolks, baking powder, and salt in a bowl and mix it well until all ingredients are well-incorporated. Do not knead the dough; it is not supposed to be really smooth. Cover and let it rest for 30 minutes. Cover the bottom and sides of a 10-inch cheesecake pan. Start pressing the dough on the bottom slowly moving it up and to the sides. Press the dough until really thin, about 1/8-inch thick. Remove the excess and save it. Make tiny holes all over the surface with the help of a fork Pre-heat oven to 375 degrees F. Slowly add 1/2 or up to 1 cup of all-purpose flour to the remaining dough and crumble it. The more flour you add the less moist the top will become, so it depends on personal preference. Place chicken filling in the pan, leaving about 3/4-inch room on top. Cover it with the dough crumbles and bake for about 40 minutes, until the top is golden brown. Remove from oven and let it cool down for 10 minutes before serving. Serve it warm or at room temperature. For convection oven bake at 350 degrees F for about 20 minutes, or until the top is golden brown.

BRAZILIAN CHICKEN AND BLACK BEANS AND RICE

Steps:

• Prepare the rice according to package instructions.
• Add the black beans, corn, scallions, olives, chicken and cilantro into the rice and toss to combine.
• Transfer to a platter.
• Garnish with the avocado slices, salsa, sour cream and tortilla chips.

CROCKPOT BRAZILIAN CHICKEN CURRY (PALEO)

Steps:

• Cut chicken pieces in half or quarters (not cubed, just cut up enough to make it all fit in the crockpot).
• Combine coconut milk, tomato paste, garlic, ginger, curry powder, salt and pepper, and red pepper flakes in the crockpot and whisk together.
• Add in peppers, chicken, and broth.
• Mix all ingredients together to completely cover the chicken in the curry mixture.
• Cover and cook at low for 6-8 hours or high for 4-5 hours.

FRICASSEE DE FRANGO GRATINADO (CREAMY BRAZILIAN CHICKEN FRICASSEE)

Steps:

• Combine chicken breast, water, and chicken bouillon in a large pot; bring to a boil and cook until chicken is no longer pink, 20 to 30 minutes.
• Remove chicken to a cutting board, reserving broth. Shred chicken using 2 forks.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk 2 cups plus 1 1/2 tablespoon milk, egg yolks, and all-purpose flour into the reserved broth. Bring to a boil; cook, stirring constantly, until thickened, about 5 minutes. Stir in shredded chicken and corn. Remove from heat and whisk in cream.
• Pour chicken mixture into a baking dish. Spread cottage cheese on top and cover with sliced mozzarella cheese.
• Bake in the preheated oven until mozzarella cheese is melted, 10 to 15 minutes.

CROCK POT BRAZILIAN SAFFRON CHICKEN AND RICE

Steps:

• Sprinkle chicken with garlic salt.
• Heat oil in 12 inch skillet over medium-high heat.
• Add chicken and cook until brown on all sides; drain.
• Place chicken in 4 quart slow cooker.
• Top with ham, onion, and bell pepper. Add broth.
• Cover and cook on Low 5 to 6 hours until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Remove chicken from crock pot. Stir rice mix into mixture in crock pot, add chicken.
• Cover and cook on High about 1 hour or until rice is tender.
• Serve chicken and rice sprinkled with olives.

GRILLED CHICKEN WITH SPICY BRAZILIAN TOMATO AND COCONUT SAUCE

Steps:

• Light the grill.
• In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic.
• Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper.
• Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 for the legs.
• Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat.
• Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Add the remaining garlic, the ginger, and the jalapenos, and cook, stirring, for 1 minute longer.
• Add the tomatoes, the coconut milk, the remaining 1/2 teaspoon salt, and a pinch of pepper.
• Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.
• Stir in the cilantro and serve with the chicken.

FRICASSEE DE FRANGO MARAVILHOSO (MARVELOUS BRAZILIAN CHICKEN FRICASSEE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with butter.
• Heat olive oil in large skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add chicken; cook and stir until heated through, 3 to 5 minutes. Season with salt and pepper. Remove from heat.
• Dissolve flour in chicken broth in a saucepan over medium heat. Bring to a boil; cook, stirring often, until broth thickens, about 5 minutes. Pour in cream and parsley; mix well until smooth.
• Layer chicken, cream mixture, corn, and olives in the greased baking dish. Cover with cream cheese and potato sticks.
• Bake in the preheated oven until top is golden, about 20 minutes.

BRAZILIAN CHICKEN STROGANOFF

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium-low heat. Place onions to the skillet; cook and stir until the onions are soft, 5 to 7 minutes. Add mushrooms and garlic; cook and stir until mushrooms are soft, 7 to 10 minutes. Pour the mushroom mixture into a bowl.
• Heat 1 tablespoon olive oil in the skillet over medium-high heat. Place chicken in the skillet; cook until the chicken is golden brown and no longer pink in the center, 7 to 10 minutes per side. Stir the mushroom mixture in with the chicken and season with salt and pepper. Add tomatoes; cook and stir until tomato juice begins to simmer, 5 to 7 minutes. Stir in table cream; simmer until flavors are combined, 1 to 3 minutes.

BRAZILIAN CHICKEN APPETIZER (COXINHAS DE GALINHA)

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.