Chicken Fricassee by The Cajun Ninja
Recipe Information
Brazilian Fricassee
Cultural Context
Brazilian Fricassee, or Frango à Fricassé, has roots in Portuguese cuisine, where fricassee refers to a method of cooking meat in a sauce. This comforting dish showcases the Brazilian love for chicken and creamy sauces, often served with rice. It's a family favorite, especially during gatherings, and has evolved with regional variations, incorporating local vegetables and spices. Today, it's enjoyed across Brazil and beyond, celebrated for its rich flavors and heartwarming appeal.
heavy cream
🥗Healthier: Greek yogurt
💰Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
chicken
🥗Healthier: turkey
💰Cheaper: chicken thighs
Turkey is leaner, while chicken thighs are more affordable than breasts.
grated cheese
🥗Healthier: nutritional yeast
💰Cheaper: processed cheese
Nutritional yeast adds flavor without dairy.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil is healthier, while vegetable oil is less expensive.
Heat a pan over medium heat.
Prepare vegetables: chop 1 yellow onion, 1 green bell pepper, 4 cloves garlic, 2 sticks celery, and a bunch of green onion. Store in the fridge until ready to use.
In a hot pot, add 2/3 cup vegetable oil and 1 cup all-purpose flour to make a roux. Stir quickly.
Cook the roux for over an hour, starting at medium-low heat and increasing to medium-high towards the end, stirring continuously.
Season 4 to 5 pounds of chicken (thighs and drumsticks) with generous portions of Cajun seasoning and garlic powder on both sides.
Dust the seasoned chicken with flour, shaking off excess.
In a separate pan, add 1/4 cup vegetable oil and place the chicken skin side down. Fry for 5 to 8 minutes on each side.
Remove the chicken from the pan and set aside.
Add the prepared vegetables to the same pan and sauté for 25 to 30 minutes until tender, stirring occasionally.
Monitor the roux, ensuring it doesn't burn, and adjust heat as necessary.
Add 32 ounces of chicken stock to the sautéed vegetables and stir to combine.
Lower the heat to a simmer and let sit.
Once the roux reaches a nice chocolate color, carefully add the contents of the frying pan to the roux, stirring to combine.
Add 1 teaspoon salt, 1/2 teaspoon coarse ground black pepper, 1 tablespoon parsley flakes, 1 bay leaf, and 2 cups of water to the mixture.
Stir everything together, ensuring the roux is well blended.
Add the fried chicken back into the pot, ensuring it's submerged in the gravy.
Raise the heat to bring the mixture to a boil, then cover and reduce to a simmer.
Cook for 2 hours, stirring occasionally.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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