This very famous bar food served all over Brazil. It’s called Frango à Passarinho; this chicken dish is so named because it is cut into very small pieces, 22 to be exact. The small pieces end up resembling a small bird (passarinho), hence the name.
It’s delicious, and it should be eaten, in my opinion, by hand. Some cultures preserve the millenary habit of eating food with their hands to take it to their mouths. In India, the habit of eating up this way, or rather, with their right hand. In Japan, where rice cake that forms the basis of sushi is made by hand, nothing more natural, and easier, to dispense the chopsticks to enjoy them. Among the Arabs, the custom is the same with almost all dishes from their extensive cuisine.
In Brazil, due to European influence, this habit is not very widespread. However, it does not mean, that should be banished from our lives, as many small dishes served in restaurants practically beg to be picked by hand.
These small little chicken pieces cause some doubts when served: by hand or with the cutlery? So it is not difficult to see fun scenes of diners who exercise their ability to taste the tiniest chicken wing with fork and knife.
Who hasn’t tried to eat crab, with your hands in a simple table by the sea? It is an unforgettable experience that awakens not only the smell and taste but also touch, one of the most important senses for humans.
The choice is always at customer’s discretion, eating the dish the way you see fit. After you make this dish, will you eat by hand or with cutlery?
In this recipe the basic vinaigrette, oil, and vinegar dressing, is given a fresh fruit twist for the Summer to contrast against the crisp, zesty marinated chicken.
Brazilian crisp chicken recipe (Frango à Passarinho)
1 x whole chicken, cut into very small pieces (or 22x pre-cut chicken wings), approx 1kg
2 x bay leaves
25g of Mojito Lime Grill Mates marinade mix by Schwartz
50ml of cachaca or rum
50ml olive oil
2 tablespoons of wine vinegar
salt and black pepper to taste
100g white flour
50g yellow maize flour (corn)
Spring onions, coriander and lime to garnish
Plenty of oil for deep fry each piece of chickenMethod
1)In a bowl mix the skinless chicken pieces, bay leaves, Mojito Lime
Grill Mates marinade mix by Schwartz, cachaca, olive oil, vinegar, salt
and pepper
2) Let it marinate for at least 1 hour
3)In a separate bowl, mix 100g white flour and 100g maize (corn) baking
powder, 1 tablespoon of Mojito Lime Grill Mates marinade mix by Schwartz
4)Place each piece of chicken into the flour mix making sure all the pieces are well covered.
5) Heat the oil (180C)
6)Fry until each piece is browned (about 15-18 minutes)
7)Remove from the oil, place on paper towel to drain and arrange on a serving
dish, decorating with spring onions, coriander and lime to garnish.
Watermelon vinaigrette recipe
Ingredients
1 cup (150 g) watermelon, diced
1/2 cup chopped green bell pepper
2 tablespoons chopped fresh cilantro/coriander
1 tablespoon chives, chopped
1 tablespoon mild chilli, chopped
small red onion, finely diced
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
Salt & Pepper to taste
1 pinch of dried garlic Schwartz
Method
Mix all in a bowl and serve with the crisp chicken
Another recipe suggestion: Brazilian inspired chicken recipe by Schwartz
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| Brazilian crisp chicken and watermelon vinaigrette recipe |
Disclosure: this post was sponsored by Schwartz and written by me. As usual, all words and opinions are mine.
This looks seriously so so tasty! This would be perfect to serve up at a BBQ.
Laura x
Must Have Girl
This looks amazing! And I think definitely hand eating this one… 😉
Oh my! This is something I could eat a lot of – in one sitting. It looks darned good. I think I know what I will be treating the boys to over the weekend.