Prep 0 mins
Cook 30 mins
One of my favorite dishes is called "Frango ao Molho Pardo" in Brazil You Americans will cringe when you read that the "brown sauce" of the title is made with fresh blood (yup) from the chicken that has been mixed with vinegar! If you ever go to Brazil do try it! I guess I got used to eating it, because I was a child and had no idea what was in it. Now this is just a fake version of it. The required beer is actually "cerveja preta" (Malzbier is my favorite). I thnk the similar in the US would be what you call "imperial stout"; since I'm not a beer "connaisseuse" and can't buy my beloved Malzbier, I just use whatever beer my husband puts in the refrigerator!
- 6 -8 chicken thighs
- 1 (1/3 ounce) envelope onion soup mix
- 1 (12 ounce) bottle beer (if you can get Brazilian "cerveja preta, you'll feel the difference!)
- Arrange chicken in a wide pan, side by side. Sprinkle with the soup. Pour beer on top.
- Close the pan and let marinate at least 2 hours.
- Cook it in VERY low heat, until chicken is thoroughly cooked (about 30 minutes).
- Serve with white rice with the gravy.