Makes: 4 servings
Preparation Time: 40 minutes
Level: Easy
INGREDIENTS
- 1 WHOLE CHICKEN, CUT INTO 22 PIECES OF THE SAME SIZE
- JUICE OF 2 LIMES
- 6 CLOVES OF GARLIC
- CORN OIL, FOR FRYING
- ½ CUP PARSLEY, CHOPPED
- SALT AND PEPPER TO TASTE
PREPARATION
Season the chicken with lime juice, 2 crushed garlic cloves, salt and ground pepper; marinate for 15 minutes. Meanwhile, chop the remaining cloves of garlic into little cubes and fry over low heat in 1 tablespoon of oil, be careful not to burn it; set aside. Heat the oil to 150-160°C (medium heat) and fry the chicken pieces for 10 minutes, until light golden. Remove and drain on paper towel. Heat the oil a little more and fry the chicken again, now until it gets a golden brown crispy skin. Remove, drain and combine with fried garlic and chopped parsley.
IN DETAIL: A literal translation of “pollo all’uccelletto”, this hand-held snack became popular in Brazil in the 1950s, especially in Italian restaurants. At Triângulo Mineiro (Minas Gerais’ state area, between Grande and Parnaíba rivers), it is boned and served with cheese. In Salvador (Bahia state’s capital), it is called “frango à passarinha”, named after “passarinha”, a snack made with beef spleen fried in dende oil.
