Frango no Açafrão, turmeric chicken recipe by Ellie Markovitch
Ellie Markovitch is a photojournalist, Brazilian chef, and author of Story Cooking, an exploration of the role of food in our lives and its impact on our society. She shares her recipe for Frango no Açafrão, a turmeric chicken dish her mother made for her when she was a child.
I grew up with this quick recipe my mom would make for us–it takes some patience to turn the chicken so it won’t burn, but the result is delicious firm chicken pieces.
— Ellie Markovitch
Turmeric has been hailed as a nutritional powerhouse. Full of antioxidants, it is commonly taken to relieve arthritis and inflammation, and has shown positive results when treating depression. Learn more about the health benefits of Turmeric and Cucurmin at Lyfe Botanicals.
Frango no Açafrão, turmeric chicken
By Published: October 14, 2019
- Yield: 2-3 pounds (6 Servings)
- Prep: 20 minutes mins
Brazilian style chicken that is sauteed with sugar and spices.
Ingredients
- 2-3 pounds chicken
- 1 tablespoon turmeric
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 cloves garlic chopped
- 1 pimienta de cheiro (sweet chili) minced
- 2 tablespoons oil
- lemon juice
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- cheiro verde (parsley, green onions and cilantro)
Instructions
- Wash and chop the chicken into pieces.
- Rub with lemon, garlic salt, (let marinade for a few hours in the fridge if desired).
- Add the sugar to the stainless pan and cook until it turns brown, but not burnt.
- Add oil to the pan, then add the chicken and stir.
- Cover the pot. The chicken will begin to release some of its juices at this point.
- Reduce the fire to low, cook, stirring with a fork until the water evaporates.
- Add a few drops of water and cumin and coriander.
- Add açafrão towards the end of cooking time.
- The chicken is done when it can be easily pierced with a fork.
- Add cheiro verde, pimenta de cheiro (parsley, green onions and cilantro) to serve.
- Serve with white rice.