Frango Recipe
Make Frango Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Pan Sauce / Finishing
Roasted Vegetables (optional side cooked with chicken)
Method
Marinade & Prep
marinate
Pat the chicken dry with paper towels. In a large bowl, whisk together 4 tbs olive oil, minced garlic, lemon juice, smoked paprika, cumin, oregano, salt, black pepper and honey. Add the chicken pieces and rub the marinade all over, under the skin where possible. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer for more flavor).
Preheat the oven to 200°C / 400°F if you plan to finish the chicken in the oven. If roasting vegetables, toss potatoes, carrots and onion with 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper and spread in an even layer on a rimmed baking sheet.
Cook Chicken
brown
Heat a large ovenproof skillet over medium-high heat. Add 1 tbs olive oil (from the 4 tbs used in marinade allowance) and when shimmering, arrange chicken skin-side down, leaving space between pieces. Sear until the skin is deep golden brown and releases from the pan, about 5–7 minutes. Flip and sear the other side 2 minutes.
transfer to oven (if using)
If cooking in the oven, nestle seared chicken among the prepared vegetables on the baking sheet (or keep chicken in the ovenproof skillet and add vegetables to the sheet). Roast at 200°C / 400°F for 20–25 minutes, until internal temperature reaches 74°C / 165°F and potatoes are tender. If you prefer stove-to-finish, reduce heat to medium-low and proceed with sauce in the skillet, covering and simmering 15–20 minutes until cooked through.
Pan Sauce & Finish
deglaze
Remove cooked chicken and vegetables from the skillet and tent with foil to rest. Place skillet back on medium heat (add a splash of oil if dry), pour in the white wine (0.25 cup) and simmer 1–2 minutes, scraping up browned bits from the bottom with a wooden spoon. Let alcohol reduce by half.
sauce
Add 1 cup chicken stock and simmer until slightly reduced, about 4–6 minutes. Whisk in 2 tbs unsalted butter until the sauce is glossy and slightly thickened. Taste and adjust seasoning with a pinch of salt and pepper if needed.