Espetada Frango
Chicken skewer.
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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Espetada, generally, has roots that trace back centuries in Portugal, particularly in Madeira. The practice of skewering meat and cooking it over an open fire is ancient. While Espetada de Frango (chicken) may not have the same deeply rooted historical significance as the beef version (Espetada Madeirense), its adoption and popularization are intertwined with the evolution of Portuguese cuisine and grilling techniques.
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Espetada de Frango, like other espetada variations, is often associated with communal dining and celebration. It's a popular dish at restaurants, festivals, and family gatherings, representing Portuguese hospitality and a love for simple, flavorful food.
Social Gathering Food
Espetada de Frango is frequently enjoyed in social settings, reflecting Portugal's emphasis on shared meals and camaraderie.
Regional Variations
While the core concept remains consistent, regional variations in marinades and grilling techniques can exist, showcasing local culinary traditions.
Festival Food
Often found at festivals and outdoor events, contributing to the festive atmosphere.
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Espetada de Frango features savory, slightly smoky, and often garlicky flavors. Marinades typically enhance the chicken's natural taste, adding layers of complexity from herbs, spices, and citrus.
The primary flavor profile relies on the quality of the chicken itself. Common ingredients in the marinade include garlic, lemon juice or white wine vinegar, olive oil, bay leaf, salt, and pepper. Some variations incorporate paprika, piri-piri (for a touch of heat), or other regional herbs and spices. The grilling process imparts a subtle smokiness, complementing the marinade's savory notes.
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Marination Time
Allow the chicken to marinate for at least a few hours, or preferably overnight, to fully absorb the flavors.
Cut of Chicken
Use chicken thighs or a mix of thighs and breast for optimal flavor and moisture. Cut the chicken into uniform sizes for even cooking.
Grilling Technique
Grill over medium heat, turning frequently, to ensure the chicken is cooked through without burning. Avoid overcrowding the skewers.
Wood Skewers
If using wooden skewers, soak them in water for at least 30 minutes before threading the chicken to prevent them from burning.
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