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Frango a Passarinho (Brazilian Fried Chicken)

Posted on by John Reynolds

frango a passarinho, brazilian fried chicken, piled on a white dish with a lime wedge garnish

Nearly every culture has a version of battered and fried chicken. From katsu in Japan to pollo frito in Italy, the combination of juicy chicken coated and a crunchy crust is a universal favorite. No surprise, then, that Brazil has its own version of fried chicken: frango a passarinho. It is a staple in the bar scene but is just as delicious when enjoyed at home. 

What is Frango a Passarinho?

Frango a passarinho has a somewhat comical English translation: “chicken like a little bird.” The name is a reference to the bite sized pieces that are used. A whole roasting chicken is reduced to mini morsels; you are effectively making a “little bird” from the bigger bird, or chicken. It’s probably best not to think too much about it. 

When Do Brazilians Eat Frango a Passarinho?

Brazilian fried chicken is often featured on petiscos menus. Petiscos are simply the Brazilian version of tapas–small dishes meant to be shared with friends at a crowded boteco, or bar. Brazilians will often make a night of it, socializing and wandering from bar to bar, enjoying frequent little bites to help insulate against the inebriating effects of alcohol. (Check out our recipe for montaditos for another petisco favorite.)

Do You Have to Use a Whole Chicken?

No, in fact our recipe for frango a passarinho uses only wings and drumettes. Traditional recipes often call for chopping up a whole chicken into tiny pieces–.even the wings are divided into two or three pieces. We’re of the opinion that this is a) too much work and b) too little reward per piece, especially when navigating around bones. Furthermore, the dark meat of the wings and drumettes is less prone to drying out than breast meat, which means you can get a crispier crust without overcooking them. 

Do You Marinate Frango a Passarinho?

Yes, a simple marinade of garlic, lime juice, salt, and pepper is used to pump up the flavor and texture of your Brazilian fried chicken. We also like to add a little brown sugar for sweetness and some fresh, chopped cilantro for an herbaceous kick. You only need to marinate the chicken for an hour, but overnight will be ideal. 

Recipe for Brazilian Fried Chicken (Frango a Passarinho)

Ingredients:

2 lbs chicken wings and drumettes
4 cloves garlic, finely minced
Juice of 2-3 limes (four tablespoons)
2 tsp salt
Freshly ground black pepper
½ cup chopped cilantro
2 tbsp brown sugar
1.5 cups flour
Vegetable oil for frying
Chopped cilantro and lime wedges for garnish

Instructions:

  1. In a large bowl, whisk together the minced garlic, lime juice, 1 tsp salt, black pepper, brown sugar and cilantro. Toss in the chicken and stir until evenly coated, then let it marinate in the fridge for at least 1 hour.
  2. Heat vegetable oil in a deep fryer or large, deep skillet to 350°F (175°C).
  3. While the oil is heating, prepare your flour mixture: mix the flour, 1 tsp of salt, and a few grinds of black pepper in a shallow container. 
  4. Add a few pieces of chicken to the flour mixture and roll to coat. Shake off any excess and transfer the chicken to a tray or dish. Repeat until all the chicken has a nice dusting of flour.
  5. Place half the chicken carefully in the hot oil and cook until crisp and golden brown and they reach an internal temperature of 165 degrees fahrenheit. This should take around 10-12 minutes. Transfer the chicken to a cooling rack lined with paper towels. Repeat this process with the rest of the chicken.
  6. Add a squeeze of lime over the finished chicken and garnish with fresh cilantro and lime wedges. 

Tips for Extra Crispy Brazilian Fried Chicken

  1. Make sure the oil is the right temperature. Oil that is too hot will result in a burnt crust and raw chicken. By contrast, oil that is too cold can result in a soggy crust that is too oily and pale in color.
  2. Fry the chicken in batches. Overcrowding the pot will drop the oil temperature and cause uneven cooking.
  3. When dredging the chicken in the flour mixture, press the pieces into it with a good amount of force. This helps the mixture stay onto the chicken when frying. 

Brazilian Food Catered

Getting back to the grind for 2024? Why not start the year in style with Texas de Brazil’s catering service? Delicious churrasco meats and our famous side dishes brought right to your office will set the mood for a productive and motivated new year. Our dishes are slow-roasted, so please give us at least 5 hours to prepare your perfect meal. Go online to place an order today. 

Fish Balls (Bolinho de Bacalhau)

Posted on by John Reynolds

fried fish balls served with wedges of lime in a silver tray.

These fried fish balls are a favorite in Brazil, especially on the Christmas dinner table. They are bite-sized, delicious, and very simple to make-three things we love in a recipe. They are, essentially, a kind of fritter, similar to coxinha or acaraje. The filling is much simpler, however, consisting only of salt cod, potato, onion, garlic, egg, and a few herbs and spices. 

Salt Cod for Brazilian Fish Balls

The traditional recipe for bolinho de bacalhau uses salt cod. We have used this ingredient before in our bacalhau com natas, or salt cod in cream. Like many salted meats, salt cod originated as a means of preserving the fish year round before refrigeration.

Cod was once especially plentiful in the Atlantic ocean, so many countries sharing a coast with these waters have a long-standing culinary partnership with this type of fish. Portuguese colonists likely brought their recipes for salt cod to Brazil, where it remains a favorite ingredient in a variety of recipes. 

While you can use fresh cod for our Brazilian fish balls, we recommend the salt version. It is easy enough to find in most online super markets and specialty stores. Salt cod has a milder flavor and chewier texture that really lends itself to a croquette. Plus, you don’t need to worry about overcooking or undercooking it.  

Preparing Salt Cod for Bolinho de Bacalhau

The salt cod we are using for our fish balls is, technically, already cooked. It does need to be soaked for at least a day, however, to rehydrate the meat somewhat and rinse away most of the salt. Ideally, you should change the water at least three times over this period, since it will become saturated with the salt and unable to draw anymore out. 

Making the Filling for Fish Balls

The filling for our bolinho de bacalhau consists of shredded salt cod pureed with potatoes, onion, garlic, salt, pepper, egg, and heaps of fresh parsley. We like to saute the onion and garlic beforehand to keep the flavor mild, but you can use them raw if you like a little bite. If you don’t have a food processor or blender, you can just as well mash the ingredients together using a traditional potato masher or whip them using your stand mixer. 

Brazilian Fish Balls Recipe (Bolinho de Bacalhau)

Ingredients:

1 lb of salt cod
2 medium russet potatoes, peeled and chopped into small chunks
½ small onion, diced
1 clove of garlic, minced
3 eggs
1.5 tsp salt (more to taste)
Freshly ground black pepper
1.5 oz chopped fresh parsley (about 3 tablespoons)
1 cup panko bread crumbs
½ cup flour
Vegetable oil for frying

Directions:

  1. Remove the salt cod from the water in which it has been soaking. Transfer it to a stock pot or large saucepan and cover with fresh water. Bring to a boil and then reduce to a rolling simmer. Cook for fifteen minutes, then remove the fish to a plate (keep the boiling liquid).
  2. Put the chopped potatoes into the same water used to boil the salt cod. Boil them until they are fork tender (around 20 minutes). 
  3. While the potatoes are boiling, heat a small skillet over medium. Add in a drizzle of olive oil, then put in your diced onions. When they have softened (1-2 minutes), add in the minced garlic and cook for a further 30 seconds.
  4. When the salt cod has cooled enough for you to handle, shred it finely with two forks or your fingers.
  5. In the belly of a food processor, add in the cooked potatoes, shredded fish, garlic, onion, salt, pepper, and parsley and pulse to combine. Then add in one egg and pulse again until you have a uniform-looking mixture. It should be fairly cohesive. If it is too crumbly, add in a little water. 
  6. Fill a large pot with enough oil to submerge your fish balls (about four cups). Heat over medium-high until it reaches 350 degrees fahrenheit. 
  7. While the oil heats, make a dredging and breading station: put ½ cup all purpose flour in one dish; beat two eggs together in a second dish; add the panko bread crumbs to a third dish.
  8. Scoop a small amount of your fish ball filling into your hands (oil them beforehand) and roll into a ball. Coat each ball with flour then dip it into the egg mixture (shake off excess). Finally, roll the ball into the breadcrumbs. Repeat until you have used all of your filling.
  9. When all your fish balls are breaded and the oil is ready, fry them in batches until they are golden brown. Transfer them to a baking sheet lined with paper towels. Serve piping hot with your favorite dipping sauce. (We recommend this creamy garlic sauce.)

More Delicious Brazilian Recipes to Try:

 

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