Frango Caipira
1 1/2 lb chicken thighs or other cuts, skinless and boneless
1/2 cup canola oil
2 tbsp sugar
1 onion, diced
2 stalks celery, diced
a handful of cilantro, chopped
green onions, chopped fine
salt + pepper+ your favorite chicken seasoning mix
8 or 10 baby carrots, cut diagonally in half
400 ml chicken stock or enough for chicken to be barely covered.
-Remove skins from chicken and season.
-Add oil to a large pot and add sugar, let it caramelize - that happens quickly, dont let it burn! when that happens, add chicken and stir
-Add chicken stock and some of the cilantro/green onion
-Cover and let it simmer for about 25 mins
- Add onion, celery, the remaining cilantro and green onion, carrots ( or peeled pearl potatoes)
- When carrots are "al dente", it's ready!
- Serve with white jasmine rice. and a nice green salad.
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