📝 About This Recipe
Hailing from the heart of Minas Gerais, Frango ao Molho Pardo is a profound expression of Brazilian 'cozinha caipira' (countryside cooking). This soul-warming stew features tender chicken simmered in a rich, velvety sauce deepened by the traditional addition of fresh blood and vinegar. It is a masterpiece of rustic elegance, offering a complex, slightly tangy, and deeply savory flavor profile that represents the ultimate in farm-to-table heritage.
🥗 Ingredients
The Chicken and Marinade
- 3-4 pounds Whole organic/free-range chicken (cut into small joints/pieces)
- 6 cloves Garlic (minced into a paste)
- 2 tablespoons Fresh lime juice (from about 1 lime)
- 1 tablespoon Salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The 'Pardo' Base
- 1 cup Fresh chicken blood (mixed immediately with vinegar to prevent coagulation)
- 1/4 cup Red wine vinegar (high quality)
- 3 tablespoons Lard or Vegetable oil (for browning)
Aromatics and Braise
- 1 large Yellow onion (finely diced)
- 1/2 large Bell pepper (finely diced)
- 2 pieces Bay leaves (dried)
- 1 tablespoon Tomato paste (for depth of color)
- 3 cups Chicken stock (hot, preferably homemade)
- 1/2 cup Green onions (thinly sliced)
- 1/4 cup Fresh parsley (chopped)
👨🍳 Instructions
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1
Begin by cleaning the chicken pieces and patting them dry. Rub the chicken thoroughly with the minced garlic, lime juice, salt, and black pepper. Let it marinate for at least 30 minutes (or up to 4 hours in the fridge) to allow the flavors to penetrate the meat.
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2
In a small bowl, ensure your chicken blood is well-mixed with the red wine vinegar. This acidity is crucial as it keeps the blood liquid and adds the characteristic tang to the dish. Set aside.
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3
Heat the lard or oil in a large, heavy-bottomed pot (a cast-iron Dutch oven is ideal) over medium-high heat.
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4
Add the chicken pieces in batches, being careful not to crowd the pan. Brown them deeply on all sides until the skin is golden and crispy. Remove the chicken and set aside on a plate.
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5
In the same pot, using the rendered fat from the chicken, sauté the diced onions and bell peppers until softened and translucent, about 5-7 minutes.
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6
Stir in the tomato paste and cook for 2 minutes until it turns a dark brick red, then add the bay leaves.
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7
Return the browned chicken pieces (and any accumulated juices) to the pot. Stir to coat the chicken with the aromatics.
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8
Pour in the hot chicken stock until the meat is almost submerged. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30-40 minutes until the chicken is tender and falling off the bone.
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9
Now for the critical 'Pardo' step: Take a ladle of the hot cooking liquid from the pot and whisk it into the blood/vinegar mixture to temper it. This prevents the blood from curdling when added to the heat.
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10
Slowly pour the tempered blood mixture back into the pot while stirring constantly. The sauce will immediately darken to a deep chocolate brown and begin to thicken.
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11
Continue to simmer on low heat for another 5-10 minutes. Do not let the sauce come to a rolling boil at this stage, or it may lose its silky texture.
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12
Taste and adjust seasoning with more salt or pepper if needed. Stir in the fresh green onions and parsley just before serving for a burst of color and freshness.
💡 Chef's Tips
Always use a free-range 'frango caipira' if possible; the firmer meat holds up better to the long simmering time. If you cannot find fresh blood at a local butcher, some specialty markets sell it frozen—thaw it completely before mixing with vinegar. Tempering the blood with hot broth is the secret to a smooth, velvety sauce; skipping this step can result in a grainy texture. If the sauce is too thin, simmer uncovered for the last 10 minutes; if too thick, add a splash of warm chicken stock. Authentic Molho Pardo should have a noticeable vinegary tang; don't be afraid to add an extra teaspoon of vinegar at the end if the flavor profile feels flat.
🍽️ Serving Suggestions
Serve over a bed of fluffy white Brazilian rice to soak up every drop of the rich sauce. Traditional 'Angu' (a soft, savory Brazilian polenta) is the most authentic accompaniment for this dish. Pair with sautéed collard greens (couve refogada) with garlic and bacon for a classic Minas Gerais meal. A crisp, cold Brazilian Pilsner or a light-bodied red wine like a Gamay balances the richness of the sauce beautifully. For dessert, follow this heavy meal with a simple slice of guava paste (goiabada) and Minas cheese.