Frango Inteiro na Brasa
Whole grilled chicken, a signature dish. It is cooked over charcoal.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Casa do Frango - Na Brasa
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The grilling of whole chickens has roots stretching back centuries across many cultures. In Portugal, the technique evolved with local spices and preferences, eventually becoming a national staple. The simplicity of the dish belies the skill required to achieve perfectly cooked, flavorful chicken.
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Frango Inteiro na Brasa holds a significant place in Portuguese culinary culture, representing a communal and accessible meal. It's commonly enjoyed at family gatherings, restaurants, and 'churrascarias' (grill houses).
Social Gathering Food
It's a dish meant to be shared, often served with sides like fries, rice, or salad. The act of grilling and sharing the chicken creates a sense of togetherness.
Restaurant Staple
Most Portuguese restaurants, especially those specializing in grilled meats, will have Frango na Brasa on their menu. It's considered a reliable and satisfying option.
Regional Variations
While the basic recipe remains similar, regional variations exist in the marinade, particularly concerning the level of spiciness and the types of spices used.
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Frango Inteiro na Brasa is characterized by its smoky, slightly spicy, and savory flavors. The chicken itself provides a rich base, enhanced by a marinade featuring garlic, paprika, and often piri-piri (African bird's eye chili).
The main flavor profile revolves around the combination of smoky charcoal with the savory chicken. Garlic is a cornerstone ingredient, providing a pungent aroma and taste. Paprika lends a sweet and slightly smoky note, while piri-piri contributes heat, ranging from mild to intense depending on the amount used. Other common ingredients include lemon juice or white wine vinegar for acidity, bay leaves for depth, and olive oil for moisture and flavor enhancement. The chicken skin becomes crispy during grilling, adding a textural element and concentrated flavor.
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Marinating Time
Marinate the chicken for at least 4 hours, or ideally overnight, to allow the flavors to penetrate deeply. The longer the marinating time, the more flavorful the chicken will be.
Charcoal Management
Maintain a consistent medium heat from the charcoal. Avoid flare-ups by keeping a close eye on the grill and moving the chicken to a cooler part of the grill if necessary. Consider using indirect heat to ensure even cooking.
Turning Frequency
Turn the chicken frequently (every 10-15 minutes) to promote even cooking and prevent burning. This also helps to crisp the skin all over.
Internal Temperature
Use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 165°F (74°C) in the thickest part of the thigh.
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