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Chicken in Dark Tomato Sauce, Modern Version (frango ao molho pardo)
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Ingredients
Method
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- Season the chicken pieces with salt and pepper.
- Fry in hot oil until golden brown all over.
- Add the onions, tomatoes, parsley and chives, and sauté well.
- Pour in the hot water and simmer over low heat for about 30 minutes, until the chicken is tender.
- Whisk the flour smooth with a little cold water, add it to the sauce along with the vinegar, and simmer for a few minutes until it thickens.
- The traditional recipe uses a little chicken blood at this point for the sauce's characteristic dark color - this version leaves it out; only the tomato, flour and vinegar give the deep color and flavor.
- Serve with corn porridge (angu) or cooked rice and steamed okra.
Source: Wikibooks – Livro de receitas – Frango ao molho pardo (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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