Frango à Passarinho
Crispy, garlicky Brazilian fried chicken bites bursting with fresh lime and parsley. A beloved São Paulo street food that's simple, bold, and perfectly addictive.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs chicken, boneless and skinless thighs
- 6 cloves garlic, minced
- ⅓ cup fresh parsley, chopped
- 1 whole lime
- ⅓ cup olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Pat the chicken thighs dry with paper towels, pressing gently on both sides to remove surface moisture so they will brown better.
- 2
Cut each chicken thigh lengthwise into 2-inch pieces — this creates smaller bites that cook evenly and have more crispy edges.
- 3
Mince the garlic until the pieces are smaller than a grain of rice, about pencil-tip dots.
- 4
Chop the fresh parsley into pieces roughly the size of a grain of rice, keeping the color bright.
- 5
Cut the lime in half and have it ready to squeeze at the table.
- 6
Pour 0.33 cup of olive oil into a 12-inch skillet and set it over medium-high heat for 90 seconds until the oil shimmers and slides quickly when you tilt the pan.
- 7
Add the minced garlic to the hot oil and stir constantly for 30 seconds until it becomes fragrant and the white color just begins to turn light golden — do not let it brown.
- 8
Add all the chicken pieces to the skillet in a single layer and let them sit undisturbed for 3 minutes so the bottoms turn golden brown.
- 9
Stir the chicken and garlic together, then continue cooking over medium-high heat for 5 more minutes, stirring once every minute, until all pieces are cooked through and golden.
- 10
Taste a piece and add salt and pepper as needed, adjusting until the flavors are balanced and savory.
- 11
Remove the skillet from heat and scatter the chopped fresh parsley over the top, stirring gently to combine.
- 12
Transfer the chicken to a serving plate and place the cut lime halves alongside so each person can squeeze fresh lime juice over their portion.
Tools you’ll need
- 12-inch skillet with medium sides
- cutting board
- sharp knife
- paper towels
- wooden spoon
- serving plate
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