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Chicken Fricassee by The Cajun Ninja

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The Cajun Ninja
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Recipe Information

Recipe Available
Video-Specific Recipe

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.

BrazilianBRmain
45 min
medium
4 servings
Servings4
2/3 cup vegetable oil
1 cup all-purpose flour
4 to 5 pounds chicken (thighs and drumsticks)
Cajun seasoning
garlic powder
1/4 cup vegetable oil (for frying)
1 yellow onion
1 green bell pepper
4 cloves garlic
2 sticks celery
bunch of green onion
32 ounces chicken stock
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1 tablespoon parsley flakes
1 bay leaf
2 cups water

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.

1

Heat a pan over medium heat.

2

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.

3

In a hot pot, add 2/3 cup vegetable oil and 1 cup all-purpose flour to make a roux. Stir quickly.

4

Cook the roux for over an hour, starting at medium-low heat and increasing to medium-high towards the end, stirring continuously.

5

Season 4 to 5 pounds of chicken (thighs and drumsticks) with generous portions of Cajun seasoning and garlic powder on both sides.

6

Dust the seasoned chicken with flour, shaking off excess.

7

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.

8

Remove the chicken from the pan and set aside.

9

Add the prepared vegetables to the same pan and sauté for 25 to 30 minutes until tender, stirring occasionally.

10

Monitor the roux, ensuring it doesn't burn, and adjust heat as necessary.

11

Add 32 ounces of chicken stock to the sautéed vegetables and stir to combine.

12

Lower the heat to a simmer and let sit.

13

Once the roux reaches a nice chocolate color, carefully add the contents of the frying pan to the roux, stirring to combine.

14

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.

15

Stir everything together, ensuring the roux is well blended.

16

Add the fried chicken back into the pot, ensuring it's submerged in the gravy.

17

Raise the heat to bring the mixture to a boil, then cover and reduce to a simmer.

18

Cook for 2 hours, stirring occasionally.

Cooking Techniques

sautéingshreddingmixing

Equipment Needed

panhot pot

Spice Level:

🌶️🌶️🌶️

Allergens

dairy

Also Known As

Frango à FricasséChicken Fricassee

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