Country Chicken Frango Caipira Recipes

Steps:

• Marinate chicken for one half hour in garlic, onion, lemon juice. Fry chicken in cooking oil until golden. Add the seasonings the chicken has been marinating in. Add cilantro and chopped tomato. Cover and let cook over low heat until tender. Add butter and bell pepper. Continue cooking until tender.

Steps:

• In a bowl, mix 2 teaspoons salt with 2 cups water. Put in the chicken parts and let soak for 15 to 20 minutes. Drain. Mix together the flour, pepper and salt and batter the chicken by dipping the pieces in the flour mixture until they are coated on all sides, shaking off excess flour.
• In a skillet, over medium heat, heat the shortening. It should be at 350 degrees. If the shortening appears too hot, remove the skillet from the heat and let it cool a little. Brown the chicken on all sides, reducing the heat if needed as it cooks. It takes about 20 minutes to fry chicken for it to be well done.

Steps:

• Preheat oven to 350.
• Rub each chicken breast with butter, then coat with breadcrumbs.
• Place in greased 8x8 baking dish.
• Cook for 15 minutes.
• Remove from oven, and top each breast with a slice of muenster.
• Pour wine evenly on top of the chicken.
• Return to oven and bake an additional 15 minutes.

Steps:

• Cut the lid off the pumpkin and clean out the seeds etc. Use your hands to rub the room-temperature cream cheese inside the pumpkin. In a frying pan cook the onion, and garlic in the cooking oil. Add the cut up chicken and fry, seasoning with salt and pepper. Add mushrooms. Whip the tomatoes in a blender and add to the chicken mixture with the chopped parsley. Pour this mixture into the pumpkin, replace the lid and bake for about an hour in a 350 degrees oven, or until the pumpkin is tender, but not overcooked. Serve with Brazilian rice. When you dish this up from a buffet table, be sure to scrape some of the pumpkin into the chicken mixture as it is delicious. This is a real favorite at our house and with all of our married children when pumpkins are ready for sale.

Steps:

• This is very typically Brazilian. Put the flour and the salt in a mixing bowl. Cut the butter into the flour until the pieces are about the size of peas. Add the beaten eggs and mix well. It will probably be too dry and so you will need to add a few drops of water at a time until the mass holds together in a ball. The dough should not be handled too much. Let it sit in the refrigerator for one hour. Put chicken breasts in a marinade of the salt and the lemon juice for 30 minutes. In a large frying pan, heat the cooking oil, fry the onion, garlic, and the chicken breasts and cook until golden. Add the tomato sauce, the bay leaf, salt and pepper to taste. Cover and let simmer for 10 minutes. Turn off the stove and remove the chicken breasts. Pull the chicken breasts apart with 2 forks until stringy. Put the pulled chicken back into the sauce. Add the boiling water along with the peas, olives, beaten egg yolks and the parsley. Mix well and let it continue to simmer for 30 minutes. Preheat the oven to 350 degrees. Roll out about half the crust on a floured surface and put in a pie or cake tin. Cut off the surplus and put in the filling. Roll out the other half of the crust and put on top. Decorate as in the photo and pinch the upper and lower crusts together around the edge. It is also more beautiful if you beat one more egg yolk and paint the top of the pie. Make a few slits in the top for the steam to escape.

Steps:

• This common traditional recipe is very easy. Chickens are roasted whole. Wash chicken or chickens, depending upon how many people you will be serving. Melt 1/2 square of butter for each chicken. Pour butter over the top of the chicken and sprinkle with garlic, salt, pepper, paprika and parsley. Roast at 350 degrees for about one hour or until browned.

Steps:

• Place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch.
• Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
• Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.
• Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade.
• Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Press chicken breasts one at a time into flour mixture until lightly coated. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour.
• Fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. Drain on a paper towel-lined platter and repeat with remaining chicken.

Steps:

• In a large resealable plastic bag, combine the flour and seasonings. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add to bag, a few pieces at a time, and shake to coat., In a large skillet, heat 1/4 in. of oil; fry chicken in oil until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels. ,

Steps:

• Place the chicken in a shallow, non-metallic dish and cover with all the other ingredients and mix everything together. Cover and chill for at least 2 hrs, or overnight if possible. Bring to room temperature 1 hr before grilling.
• Thread half the thighs onto 2 large metal skewers, or wooden ones soaked in water for 10 mins. Repeat with the remaining thighs and another 2 skewers. Heat an outdoor barbecue until very hot, or use an oven grill. Place on the grill for 6 mins on one side, then turn over and cook for 4 mins. Cook for a few mins more on each side if they are large - keep the heat on medium so they don't burn. Remove and keep warm under foil.