How to make chicken

How to make chicken

Almost ubiquitous on pub menus, chicken meat lives up to its fame – tiny, well-seasoned chicken pieces are served roasted and dry, usually with a generous helping of garlic. Let’s face it, there’s nothing better to accompany a cold beer.

And the appetizer’s success is not new. One of the first references to the dish comes from a 1950s advertisement for a canteen in Curitiba (PR).

Despite its popularity, the recipe has a nebulous origin. A quick Google search is enough to find a bunch of conflicting versions, almost all made up. The truth is that our chicken-poultry has Italian DNA.

Birdie chicken with classic cold draft beer - Getty Images/iStockphoto - Getty Images/iStockphoto

Birdie chicken with classic cold draft beer

Image: Getty Images/iStockphoto

not always chicken

According to researcher Silvana Azevedo, who specializes in Italian gastronomy, this is an adaptation Pollo all’uccelletto (chicken to bird, literally) and entered the country through the hands of immigrants.

In Italy, Silvana says, the recipe has many versions that vary by region. In Emilia Romagna, it is made with veal or pork. In Lombardy, it is added to kebabs of veal liver, pork loin, lard and sage.

“Because Italy places a lot of importance on local ingredients, the recipe was adapted to what was available,” she says. In Tuscany, even meat is not accepted. fagioli all’uccelletto it’s a way to cook beans.

Stir fry uses olive oil, garlic and sage, and it probably comes from a seasoning used in poultry farming,” Silvana explains.

Fagioli all'uccelletto, the drug that gave rise to the chicken-poultry - Getty Images/iStockphoto - Getty Images/iStockphoto

Fagioli all’uccelletto, the product used to make chicken

Image: Getty Images/iStockphoto

Why “bird”?

Another common confusion is that the mention of birds is thought to be due only to the small size of the cuts. It turns out that in the past, eating small wild birds was a common habit.

Chicken Bird - Getty Images/iStockphoto - Getty Images/iStockphoto

chicken bird

Image: Getty Images/iStockphoto

The National Cookery, originally published in 1860, has an entire chapter devoted to recipes based on larks, partridges, pigeons, turtledoves, and thrushes. And this was no exception among the Italian immigrants who brought to Rio Grande do Sul the tradition of birds, later transformed into galeto al primo canto, one of the most famous dishes of the Gauchos.

It is likely that the chick bird is one such adaptation, but with a southeastern accent.

Traditional and secret recipes

Today, every bar and every restaurant seasons chicken in its own way. Pirahã uses only salt and black pepper, but the serving is served with fried cassava and farofa.

Hen Bar Brahma - Revealing - Revealing

Chicken Bar Brahma

Image: Disclosure

At the Brahma bar, which eats up to 200 kg of chicken per week, chef Israel Cunha follows a different recipe created by consulting chef Daniela França Pinto: chicken chops are marinated with salt, black pepper and lemon for 48 hours before being fried. zest, Syrian pepper and Dijon mustard.

After that, they go through a “secret” stage, which Our learned how it’s done: an already fried chicken is sautéed in a mixture of butter, olive oil, garlic, onion, pepperoni and, lo and behold, with a bit of brown sugar. A portion costs 48 reais.

There is a bar that serves roasted garlic, others swap garlic for sprinkled parsley. There are those who advocate the perfect accompaniment pepper sauce, but there are those who don’t shy away from mayonnaise. In pub kitchens, deep frying in large amounts of hot oil is prevalent, but there is no shortage of recipes on the Internet adapted for the deep fryer.

But at least one thing chefs and bartenders agree on is that decent chicken and poultry should be eaten without a knife, fork or even a napkin. It is to lubricate the fingers with will.

chicken bird
from Bar Brahma


  • 700 g chicken, cut into poultry
  • salt to taste
  • black pepper to taste
  • 40 g Syrian pepper
  • 10 g Dijon mustard
  • zest and juice of 1 lemon
  • frying oil
  • 20 g butter
  • 30 ml olive oil
  • 1 minced garlic clove
  • 1 tablespoon chopped onion
  • 2 g brown sugar
  • 2 g pepperoni
  • 10 g parsley
  • fresh coriander to taste
  • 5 g garlic chips

Preparation mode

Season the chicken with salt, pepper, Syrian pepper, Dijon mustard and lemon zest. Leave to marinate in the refrigerator for 48 hours.

Place the chicken in the steamer for 20 minutes – if you don’t have a steam function, place a baking sheet of water on the bottom of the oven.

Remove the tenderloins from the oven and fry in hot oil until golden brown. To book.

In another pan, melt the butter and quickly fry the chopped garlic along with the onion, brown sugar, pepperoni, parsley. Add the chicken to the hot skillet and let the sauce coat all the pieces.

Finish with lemon juice, parsley, cilantro and garlic chips.

Piraha Chicken - Disclosure - Disclosure

Piraha chicken

Image: Disclosure

chicken bird
from Piraia


  • 750 g chicken, cut into poultry
  • salt to taste
  • black pepper to taste
  • frying oil
  • 120 g boiled cassava in pieces
  • 5 minced garlic cloves
  • olive oil to taste
  • 100 g cassava flour
  • 1 bunch of parsley

Preparation mode

Season the chicken with salt and pepper and deep fry in very hot oil (180ºC) for about 5 minutes. Add the cooked cassava and let it fry for about 3 minutes. Drain and reserve.

Heat oil in another pan and sauté 3 garlic cloves. Add fried cassava and sauteed chicken. To book.

Heat the oil in a frying pan, fry the remaining garlic and add the flour. Season with salt and stir until farofa is crispy.
Serve the farofa at the bottom of a plate and top with chicken and cassava. Finish with parsley, quickly sautéed in hot oil.

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