Frango à Passarinho

Ingredients

• 1.5 lb chicken breast, boneless and skinless
• 6 cloves garlic, minced
• 2 whole lime, juiced
• 4 tbsp olive oil
• ½ cup all-purpose flour
• 1 pinch salt and pepper

Instructions

1. 1

   Place chicken breasts on a cutting board and cut them into 1-inch cubes—roughly the size of dice, cutting straight down through the meat in a grid pattern.

2. 2

   Pour flour into a shallow bowl, add salt and pepper, and stir with a fork until blended evenly.

3. 3

   Drop chicken cubes into the flour mixture and toss with your fingers until every piece is coated all over in a thin, even layer.

4. 4

   Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—and set it in a small bowl.

5. 5

   Pour 2 tablespoons of olive oil into a large skillet and place it over medium-high heat for 90 seconds until the oil shimmers and slides quickly when you tilt the pan.

6. 6

   Add half the floured chicken cubes to the hot oil in a single layer without crowding—you should hear a loud, steady sizzle immediately.

7. 7

   Cook without stirring for 3 minutes until the bottoms turn the color of warm honey, then stir and cook another 2 minutes until the chicken is cooked through and golden all over.

8. 8

   Transfer the cooked chicken to a clean bowl using a slotted spoon, leaving oil in the pan.

9. 9

   Pour the remaining 2 tablespoons of olive oil into the same skillet over medium-high heat and repeat steps 6–8 with the second batch of chicken.

10. 10

    Return all cooked chicken to the skillet and add the minced garlic; stir constantly for 30 seconds until the garlic smells strongly fragrant.

11. 11

    Pour the lime juice over the chicken and stir gently for 20 seconds so the sauce coats all the pieces evenly.

12. 12

    Transfer the chicken and sauce to a serving bowl and serve immediately while hot.

Tools you’ll need

• cutting board
• chef's knife
• shallow bowl
• small bowl
• fork
• large skillet (12-inch)
• slotted spoon

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