Frango à Passarinho/Deep Fried Chicken
‘Frango à Passarinho’ means ‘little pieces of chicken’. A great dish for any party or BBQ as it can be served hot or cold.
Makes enough for 5 servings
1 kg of chicken cut into small pieces
5-6 cloves of garlic chopped
1 onion chopped
1 cup of plain flour
2 tablespoons of parsley chopped
2 tablespoons of thyme
Juice of 2 limes
Salt and pepper to taste
3 tablespoons of extra virgin olive oil
Vegetable oil for deep frying
First of all, chop up the chicken, including bone and skin, into bite sized pieces. Without being too uniform, a good size for the chicken bits is more or less 5cm. In a large bowl, mix together the chopped up chicken, garlic, onion, half of the herbs, salt and pepper, lime juice and the olive oil and leave to marinate in the fridge for at least an hour. In a separate bowl add the plain flour and the other half of the herbs and plenty of pepper (to taste) and mix together (this seasons and gives taste to the flour). Add the chicken bits and thoroughly coat with the flour.
In a medium sized saucepan heat the vegetable oil to a medium heat (if too hot as the chicken will cook too quickly on the outside). Carefully drop each chicken piece into the oil and cook until cooked through – this will depend on what size your chicken bits are. It shouldn’t take more than 5-7 minutes to deep fry each piece, but you will need to try and test. Once cooked place on a plate with kitchen towel to absorb the excess oil. Serve with wedges of lime and chili oil. Delicious.