Entree: Brazil – Minas Gerais – Frango ao Molho Pardo (Traditional Minas Gerais braised chicken finished in a savory blood-based sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 1 cup (240 ml) fresh chicken blood, collected at slaughter and kept chilled
- 1 tbsp (15 ml) white vinegar (to mix with blood and prevent clotting)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) lard or neutral oil
- 1 large onion, finely chopped (approx. 8 oz / 225 g)
- 4 cloves garlic, minced (approx. 12 g)
- 1 cup (240 ml) chicken stock
- 1 bay leaf
- 1/2 cup (15 g) chopped parsley or cilantro mix
- 1 tbsp (15 ml) red wine vinegar or additional white vinegar (optional, to brighten)
- Cooked white rice, for serving

Instructions

1. Season the chicken pieces with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. Let rest 15–20 minutes while you prepare other ingredients.
2. In a small bowl, combine the fresh chicken blood with 1 tbsp (15 ml) white vinegar and stir to prevent coagulation; keep chilled until ready to use.
3. Heat 2 tbsp (30 ml) lard or oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the chicken pieces in batches until golden on all sides, about 6–8 minutes per batch. Remove and set aside.
4. Reduce heat to medium, add chopped onion and sauté until soft and translucent, about 6 minutes. Add minced garlic and cook 1 minute until fragrant.
5. Return the chicken to the pot, add 1 cup (240 ml) chicken stock and the bay leaf. Cover and simmer gently for 25–30 minutes until chicken is tender and cooked through.
6. Remove the pot from the heat. Strain about 1/2 cup (120 ml) of the hot cooking liquid into a heatproof bowl and slowly temper the blood mixture by adding the hot liquid in a thin stream while whisking constantly to raise its temperature without coagulation.
7. Return the tempered blood mixture to the pot with the chicken, stirring gently to incorporate. Place the pot over very low heat and cook, stirring gently and constantly, until the sauce thickens slightly, about 5–7 minutes. Do not boil vigorously once blood has been added.
8. Adjust seasoning with additional salt, pepper, and 1 tbsp (15 ml) vinegar if desired to balance flavors. Stir in chopped parsley or cilantro just before serving.
9. Serve the frango ao molho pardo immediately with plenty of white rice to absorb the sauce.