📝 About This Recipe
A cornerstone of 'Comida Mineira,' Frango ao Molho Pardo is a rustic, deeply flavorful stew that celebrates the traditional farm-to-table heritage of Brazil's interior. This historic dish features tender chicken simmered in a velvety, dark, and slightly acidic sauce enriched with fresh chicken blood and fragrant herbs. It is a masterclass in balance, offering a rich umami depth that has comforted Brazilian families for generations.
🥗 Ingredients
The Chicken and Marinade
- 3-4 pounds Whole free-range chicken (cut into small joints, skin-on)
- 6 cloves Garlic (minced into a paste with salt)
- 2 tablespoons Fresh lime juice (to clean and marinate)
- 1 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Cachaça (optional, for depth of flavor)
The Aromatics and Base
- 3 tablespoons Lard or Vegetable oil (lard is more traditional)
- 1 large Yellow onion (finely diced)
- 1/2 piece Bell pepper (finely diced)
- 1 tablespoon Annatto powder (Colorau) (for a rich golden-red base)
- 3 cups Chicken stock (hot, preferably homemade)
- 2 pieces Bay leaf
The 'Pardo' Sauce and Finish
- 1 cup Fresh chicken blood (collected with vinegar to prevent coagulation)
- 3 tablespoons Red wine vinegar (mixed into the blood)
- 1/2 cup Green onions (chopped)
- 1/2 cup Fresh parsley (chopped)
👨🍳 Instructions
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1
Begin by cleaning the chicken pieces with lime juice and rinsing under cold water. Pat them thoroughly dry with paper towels to ensure a good sear.
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2
In a large bowl, marinate the chicken with the garlic paste, black pepper, and cachaça. Let it sit for at least 30 minutes (or up to 4 hours in the fridge) to infuse the meat with flavor.
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3
Heat the lard or oil in a large, heavy-bottomed pot (ideally a traditional Brazilian soapstone or cast iron pot) over medium-high heat.
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4
Working in batches, brown the chicken pieces until the skin is golden and crispy. Do not crowd the pan. Remove the chicken and set aside.
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5
In the same pot, sauté the onions and bell peppers until softened and translucent, about 5 minutes. Scrape the bottom of the pan to release the flavorful browned bits (fond).
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6
Stir in the annatto powder (colorau) and cook for 1 minute until the oil turns a vibrant orange-red.
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7
Return the chicken pieces to the pot. Pour in the hot chicken stock and add the bay leaves. The liquid should almost cover the chicken.
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8
Reduce heat to low, cover the pot, and simmer gently for 30-40 minutes, or until the chicken is tender and falling off the bone.
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9
While the chicken simmers, ensure your chicken blood is well-mixed with the vinegar. If it has any small clots, pass it through a fine-mesh sieve.
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10
Once the chicken is cooked, take a ladle of the hot cooking liquid and slowly whisk it into the blood/vinegar mixture to temper it. This prevents the blood from curdling when added to the pot.
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11
Slowly pour the tempered blood mixture back into the pot while stirring the sauce constantly. Continue to cook over low heat for another 5-10 minutes.
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12
The sauce will thicken and turn a deep, chocolatey brown. Do not let the sauce come to a rolling boil at this stage, or it may grain.
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13
Taste and adjust seasoning with salt and pepper. The sauce should be rich, savory, and have a slight tang from the vinegar.
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14
Stir in the fresh green onions and parsley just before serving to provide a bright, herbaceous contrast to the rich sauce.
💡 Chef's Tips
Always use a 'Frango Caipira' (free-range/pasture-raised chicken) if possible, as the firmer meat stands up better to long simmering. If you cannot find fresh blood at a butcher, some specialty markets sell it frozen; ensure it is thawed completely and whisked with vinegar immediately. Tempering the blood with hot broth is the most critical step to achieving a silky, smooth sauce rather than a grainy one. If the sauce is too thin, let it simmer uncovered for a few minutes before adding the blood; if too thick, add a splash more broth. Avoid using aluminum pots; cast iron or clay pots are traditional and distribute heat more evenly for slow-braised dishes.
🍽️ Serving Suggestions
Serve over a bed of fluffy white rice to soak up the luxurious dark sauce. Accompany with a side of 'Angu' (a soft, Brazilian-style polenta) for a truly authentic Minas Gerais experience. Add a side of sautéed collard greens (Couve à Mineira) with crispy garlic to cut through the richness. A small spoonful of spicy malagueta pepper oil on the side is perfect for those who enjoy a kick. Pair with a cold Brazilian lager or a glass of fresh cashew fruit juice (Suco de Caju).