Frango à Brás (Chicken, Potatoes and Eggs)

Today I share this comforting and simple Frango à Brás recipe (Chicken, potatoes and eggs). It's a creamy meal full of flavors that surprises anyone who tries it! This dish is a variation of the famous and traditional Bacalhau à Brás. The way to make it is basically the same, only two things change, the seasonings and the flaked chicken that replace the cod!

If you're tired of always making the same recipes, this Frango à Brás is perfect for a simple weeknight dinner or a Sunday family lunch! If you have any leftovers or want to save the chicken for another day, you can always store it in the refrigerator in an airtight container.

If you like this recipe and are looking for more chicken recipes, you will definitely love this delicious Easy chicken and rice stew, Chicken Curry, Chicken Stew with Peas and Carrot or this Roasted chicken with honey sauce. For more delicious recipes with step-by-step videos, follow my YouTube Channel.

HOW TO MAKE FRANGO À BRÁS (CHICKEN, POTATOES AND EGGS)

Step 1: In a pot, place the chicken and water and season with salt and a peeled onion. Bring to a boil over medium-high heat. Once it starts boiling, reduce to medium-low heat and cook for about 45 minutes.

Step 2: Turn off the heat, place the chicken on a plate, remove the bones and skin and flake it with a fork; set aside.

Step 3: Peel and wash the potatoes. Cut them into thin sticks and season with salt.

Step 4: Heat the oil in a deep fryer. Once the oil is hot, place the potatoes in the fryer. Do not over-fry the potatoes. Transfer the potatoes to a paper towel-lined plate to drain the excess oil.

Step 5: In a small bowl, whisk the whole egg with a fork. Set aside.

Step 6: In a large saucepan, add the olive oil, chopped onion and chopped garlic. Sauté over low heat until the onion start to turn golden brown, stirring occasionally. Add the flaked chicken and season with pepper and nutmeg. Cook over low heat for about 10 minutes, stirring occasionally.

Step 7: Add the potatoes and mix carefully with a wooden spoon. Remove briefly the pan from heat and pour the beaten egg. Mix well and place the pan back over low heat for 2 to 3 minutes, stirring occasionally.

Step 8: Turn off the heat, sprinkle with chopped coriander and add the egg yolk. Mix well and serve.

RECIPE TIPS

1. If you have any leftovers or want to save the Frango à Brás for another time, let it cool completely and store the chicken in the refrigerator in an airtight container (to prevent the growth of microorganisms). Can be stored in the refrigerator for up to 2 to 3 days.

2. If you prefer, you can season the Frango à Brás with fresh parsley or thyme instead of chopped coriander.

3. If you want an even creamier recipe, add 1 or 2 more egg yolks.

Frango à Brás (Chicken, Potatoes and Eggs)

This creamy Frango à Brás recipe (Chicken, potatoes and eggs) is super easy to make! It's a tasty variation of the famous and traditional Bacalhau à Brás (Salt cod, potatoes and eggs)!

5.00 from 2 reviews

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by Pedro Barbosa
Category:Chicken, Main dishes, Meat, Recipes
Cuisine: Portuguese
Difficulty: Easy
Servings: 2
Prep Time:15 m
Cook Time:1:10 h
Total Time:1:25 h
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INGREDIENTS
• 600 grams (1 1/3 pounds) chicken cut into pieces
• 600 grams (1 1/3 pounds) potatoes
• 50 ml (1/4 cup) olive oil
• 1 egg
• 1 to 2 egg yolks
• Nutmeg (to taste)
• Pepper (to taste)
• 2 cloves of garlic
• 1 medium onion
• Coriander (to taste)
• 1 small onion to cook the chicken
• Salt (to taste)
• Vegetable oil for frying
INSTRUCTIONS
1. In a pot, place the chicken and water and season with salt and a peeled onion. Bring to a boil over medium-high heat. Once it starts boiling, reduce to medium-low heat and cook for about 45 minutes.
2. Turn off the heat, place the chicken on a plate, remove the bones and skin and flake it with a fork; set aside.
3. Peel and wash the potatoes. Cut them into thin sticks and season with salt.
4. Heat the oil in a deep fryer. Once the oil is hot, place the potatoes in the fryer. Do not over-fry the potatoes. Transfer the potatoes to a paper towel-lined plate to drain the excess oil.
5. In a small bowl, whisk the whole egg with a fork. Set aside.
6. In a large saucepan, add the olive oil, chopped onion and chopped garlic. Sauté over low heat until the onion start to turn golden brown, stirring occasionally. Add the flaked chicken and season with pepper and nutmeg. Cook over low heat for about 10 minutes, stirring occasionally.
7. Add the potatoes and mix carefully with a wooden spoon. Remove briefly the pan from heat and pour the beaten egg. Mix well and place the pan back over low heat for 2 to 3 minutes, stirring occasionally.
8. Turn off the heat, sprinkle with chopped coriander and add the egg yolk. Mix well and serve.
Frango à Brás (Chicken, Potatoes and Eggs)
Nutrition facts
Serves 2
Per Serving:
% DAILY VALUE
Calories 948
Total Fat 37.5 g(48%)
Saturated Fat 7.5 g(38%)
Cholesterol 418 mg(139%)
Sodium 322 mg(14%)
Total Carbohydrate 8.5 g(30%)
Protein 97 g