If you want to prepare a different recipe with a traditional touch, this delicious recipe of chicken, potatoes and eggs is perfect for you. Mix shredded chicken with fries, season with delicious spices, sprinkle with chopped coriander and to give more creaminess to the recipe add and egg yolk. Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR CHICKEN POTATOES AND EGGS (FRANGO À BRÁS)
Here you'll find all the ingredients needed to make this recipe:
- Chicken
- Potatoes
- Olive oil
- Egg
- Egg yolk
- Nutmeg
- Pepper
- Garlic
- Onion
- Coriander
- Salt
- Vegetable oil
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE CHICKEN, POTATOES AND EGGS (FRANGO À BRÁS)
Step 1: Cook the chicken in a saucepan with water, salt and a peeled onion. Turn off the heat, place the chicken on a plate, remove the bones and skin and shredded it with a fork; set aside.
Step 2: Peel the potatoes, wash them and cut into thin sticks. Season with some salt and fry them in hot oil. When the potatoes are fried, place them on a plate with absorbent paper; set aside.
Step 3: In a bowl, whisk the egg with a fork and set aside.
Step 4: In a large saucepan, add the olive oil, chopped onion and chopped garlic. Sauté on a low heat until the onion start to turn golden brown. Add the shredded chicken, season with pepper and nutmeg and cook over low heat for about 10 minutes. 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.
Step 5: Turn off the heat, sprinkle with chopped coriander and add the egg yolk.
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Chicken, potatoes and eggs (Frango à Brás)
If you want to prepare a different recipe with a traditional touch, this delicious recipe of chicken, potatoes and eggs is perfect for you. Mix shredded chicken with fries, season with delicious spices, sprinkle with chopped coriander and to give more creaminess to the recipe add and egg yolk. Bon appetit!!!
5.00 from 2 reviews
- 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 egg yolk
- 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
- Place the chicken in a saucepan with water, salt and a peeled onion. Boil over medium-high heat. When starts boiling, reduce to medium-low heat and cook for about 45 minutes. Turn off the heat, place the chicken on a plate, remove the bones and skin and shredded it with a fork; set aside.
- Peel the potatoes, wash them and cut into thin sticks. Season with some salt and fry them in hot oil. When the potatoes are fried, place them on a plate with absorbent paper; set aside.
- In a bowl, whisk the egg with a fork and set aside.
- In a large saucepan, add the olive oil, chopped onion and chopped garlic. Sauté on a low heat until the onion start to turn golden brown, stirring occasionally. Add the shredded chicken, season with pepper and nutmeg and cook over low heat for about 10 minutes, stirring occasionally. 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.
- Turn off the heat, sprinkle with chopped coriander and add the egg yolk. Mix and serve.
Ingredients
Directions
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