Frango no Churrasco de Frigideira
(FRAHN-goo no shoo-HAHS-koo de free-zhee-DAY-rah)
Sunday Saudade: Family Roasts & Hearty Rices
Rub the meat with coarse salt; by utilizing bone-in thighs and pressing them under a heavy weight in a twelve-inch cast-iron skillet until the skin blisters, you simulate the fierce heat of a charcoal churrasqueira. Twenty minutes of this captures the scent of garlic, charred chicken, and chili smoke wafting from the backyard grill, provided you execute the canonical two-step process: a savory pepper paste to tenderize the meat, followed by a raw piri-piri oil basted on only at the very end. Keep the heat high, brush on the paprika-stained oil, and let the smoke do the work.
Before you start
Plan ahead for marinating.
The chicken requires at least 30 minutes of marinating time at room temperature to allow the salt and acid to tenderize the meat. It can also be refrigerated for up to 24 hours before cooking.
Ingredients
- bone-in skin-on chicken thighs2 1/2 lb
- jarred roasted red peppers3 tbsp
- sweet paprika1 tsp
- garlic3 med cloves
- dry white wine1/4 cup
- extra virgin olive oil1 tbsp
- dried bay leaves2 med
- coarse kosher salt1 1/2 tsp
- extra virgin olive oil1/3 cup
- fresh Thai bird chilies3 med
- garlic4 med cloves
- lemon1/2 med
- white wine vinegar1 tbsp
- smoked paprika1 tsp
- whiskey or brandy1 tbsp
- coarse kosher salt1/4 tsp
Method
- 01
Marinate the chicken.
In a large bowl, combine the mashed roasted red peppers, sweet paprika, smashed garlic, white wine, 1 tablespoon olive oil, torn bay leaves, and 1 1/2 teaspoons coarse salt. Add the chicken thighs, massaging the paste into the meat while keeping the skin relatively clear, and let sit at room temperature for 30 minutes.
- 02
Brew the piri-piri sauce.
In a small bowl, whisk together the 1/3 cup olive oil, minced chilies, minced garlic, lemon juice, white wine vinegar, smoked paprika, whiskey, and remaining 1/4 teaspoon salt. Let it steep at room temperature without cooking to allow the sharp raw garlic and fruity chili to infuse the oil.
- 03
Press and sear the chicken.
Heat a large, heavy cast-iron skillet over medium-high heat. Wipe excess garlic and bay leaves off the chicken to prevent burning, then place skin-side down in the dry skillet. Immediately cover with a sheet of heavy-duty foil and rest a heavy pot or foil-wrapped brick on top to press the chicken flat against the metal.
- 04
Crisp the skin.
Cook under the weight for 12 to 15 minutes, until the skin is a deep, mahogany brown and releases easily from the pan.
- 05
Flip and baste.
Remove the weight and foil, flip the chicken, and reduce the heat to medium-low. Generously brush the steeped piri-piri sauce over the crispy skin and continue cooking for 10 to 15 minutes, brushing occasionally, until the meat registers 165°F internally.
- 06
Rest and serve.
Transfer the chicken to a platter, squeeze a little extra fresh lemon juice over the top, and serve immediately.
Notes
Respect the chili.
Portuguese food isn't inherently spicy, but frango no churrasco is the fiery exception. The heat should be sharp. If you cannot find fresh Thai bird chilies, steep 1/2 teaspoon of dried red pepper flakes in the finishing oil instead.
Never cook the sauce.
Many modern diaspora recipes tell you to blend the sauce into a thick marinade and bake it, which destroys the floral notes of the chili and turns the garlic bitter. Basting with the raw oil at the very end allows the residual heat to gently bloom the flavors.
Fake the woodsmoke.
Smoked paprika in the finishing sauce replicates the kiss of a charcoal pit. For the true traditionalist, light a single natural hardwood charcoal briquette, place it on foil in the pan during the last 5 minutes, and cover with a lid to literally smoke the chicken on your stovetop.