Lombo De Frango Recipe
Make Lombo De Frango Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Vegetables & Finish
Optional garnish / serving
Method
Marinade & Chicken
Prepare the marinade
In a large bowl combine minced garlic, smoked paprika, ground cumin, dried oregano (or thyme), lemon juice, 3 tbs olive oil, salt and black pepper. Whisk until combined.
Marinate the chicken
Trim excess fat from the chicken thighs and pat dry. Add the chicken to the bowl and toss thoroughly so each piece is coated in the marinade. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. If short on time, marinate 15–30 minutes at room temperature.
Sear the chicken
Heat a large heavy skillet or sauté pan over medium-high heat. Add 1 tbs olive oil. When hot, add chicken thighs (work in batches if necessary) and sear 3–4 minutes per side until golden-brown. The chicken does not need to be fully cooked through. Transfer seared pieces to a plate and set aside.
Vegetables & Finish
Sauté the vegetables
Reduce heat to medium and add remaining 1 tbs olive oil and 1 tbs butter to the same pan. Add sliced onion and cook 3–4 minutes until softened. Add julienned red and green bell peppers and continue to sauté 4–5 minutes until peppers begin to soften. Stir occasionally to deglaze browned bits from the pan.
Add tomato and deglaze
Add chopped tomato and cook 2–3 minutes until it starts to break down. Pour in the white wine (or 120 ml chicken broth) to deglaze the pan, scraping up any browned bits. Let the liquid reduce by about half, 2–3 minutes.
Finish cooking chicken in pan
Return the seared chicken thighs to the pan, nestling them into the vegetable mixture. Spoon some sauce over the top, reduce heat to medium-low, cover partially, and simmer 8–10 minutes until chicken reaches an internal temperature of 74°C (165°F) and vegetables are tender. If sauce is too thin, remove lid and simmer a few minutes to thicken. Taste and adjust seasoning with salt and pepper.
Finish and garnish
Stir in chopped fresh parsley and 1 tbs butter to round out the sauce. Let rest 2 minutes off the heat. Squeeze a little lemon juice if desired and sprinkle additional parsley.