Cachaça and Frango
Chicken is one of those simple pleasures that everyone likes. In Brazil, it has always been very much influenced by the Portuguese tradition of cooking ‘frango’ (chicken) as part of churrascos (barbecues). Influenced by the national cocktail of Brazil, this Caipirinha chicken recipe uses sugar cane rum – cachaça – with a variety of delicious flavours like lime, black pepper and sugar, which infuse the meat with even more taste. Here’s how you make it…
1 whole free-range chicken (approximately 1.2 kg)
50 ml of Cachaça spirit
2 tbsp of olive oil
1 tbsp of salt
1 tbsp of sugar
1 tbsp of black pepper
One empty can (you can recycle a clean used one as I did)
One oven roasting tray
One pair of tongs
Preheat the oven to 180 degrees while we begin all the preparation.
Using your hands, rub the chicken all over with the olive oil and season the skin with half a spoon of salt.
Roughly chop one of the limes and put inside the can. At this point add the rest of the ingredients (cachaça, salt, black pepper, sugar), apart from the second lime which we will use at the end. Once all inside the can, use a spoon to muddle all the ingredients together.
Now it’s time to sit the chicken on top of the already filled can. This allows all the scents within the can to infuse the chicken with flavour.
Then, place the chicken upside on a roasting tray and let’s cook it for about 45/50 minutes
Once cooked the chicken will be super crispy. As a last touch grate the zest of the second lime all over for that extra flavour!
With the help of a cloth and tongs, remove the chicken from the can and pour the left over juices onto the chicken. Portion out as you like!