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Brazilian Chicken A Mineira

Camilla Felicori

"This is a recipe from the region where I'm from in Brazil. It is good to eat on Sundays. In Portuguese it's called frango com caldinho."
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Ingredients

2 h 15 m servings 361 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. Whisk vinegar, garlic, and paprika together in a large bowl. Add chicken and turn to coat. Let marinate in the refrigerate, at least 1 hour.
  2. Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until golden, about 5 minutes. Add chicken, discarding marinade; cook until browned, about 5 minutes per side.
  3. Stir tomatoes, bay leaves, and salt into the skillet. Add a little water to prevent sticking. Reduce heat to medium and cook, adding water to thin sauce as needed, until chicken is tender, about 40 minutes.

Footnotes

  • Cook's Notes:
  • Substitute lemon juice for the vinegar if desired. The longer you marinate the chicken, the better.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts


Per Serving: 361 calories; 16.4 g fat; 19.1 g carbohydrates; 34.6 g protein; 113 mg cholesterol; 400 mg sodium. Full nutrition

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Reviews

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I made this in my pressure cooker which has a sauté setting. I used chicken quarters instead and a few garden fresh tomatoes along with a can of diced tomatoes. I initially under seasoned this, ...

served it with yellow rice and green beans

It was so good I thought I was in heaven. Will make again and again!