Coração De Frango Temperadogf Recipe

Name: Rodizio Grill Brazilian Steakhouse Denvers Coração De Frango TemperadoGF Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1 kg chicken hearts, cleaned; 1.5 tbs kosher salt; 1 tsp coarse black pepper; 4 pcs garlic cloves, minced; 1 tsp smoked paprika; 0.5 tsp ground cumin; 2 tbs olive oil; 1 tbs fresh lime juice; 2 tbs fresh parsley, chopped; 12 pcs wood or metal skewers (if grilling on skewers); 4 pcs lime wedges; 0.5 cups farofa or coarse salt (optional)

Inspired by Rodizio Grill Brazilian Steakhouse Denver

Time50m

Serves4

Coração de Frango Temperado is one of Brazil's favorite "Churrasco" appetizers. Chicken hearts were traditionally found gracing in the first "Churrascarias" in southern Brazil. Chicken hearts, though different in texture, are very flavorful.

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Ingredients

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Main

2.2 lb (1 kg) chicken hearts, cleaned

1 1/2 tbs kosher salt

1 tsp coarse black pepper

4 pcs Garlic cloves, minced

1 tsp Smoked paprika

1/2 tsp Ground cumin

2 tbs olive oil

1 tbs Fresh lime juice

2 tbs Fresh parsley, chopped

To Serve

12 pcs wood or metal skewers (if grilling on skewers)

4 pcs Lime wedges

1/2 cups farofa or coarse salt (optional)

Method

Main

Prepare hearts

Rinse the chicken hearts under cold water and trim any excess fat or connective tissue with a small sharp knife. Slice any hearts that are very large in half so pieces are uniform (about 1 to 1 1/4 inches each). Pat dry thoroughly with paper towels.

Make marinade

In a large bowl combine 1 1/2 tablespoons kosher salt, 1 teaspoon coarse black pepper, minced garlic, smoked paprika, ground cumin, 2 tablespoons olive oil and 1 tablespoon fresh lime juice. Whisk until well combined. The salt will start to draw moisture from the hearts and the oil will coat them.

Marinate hearts

Add the dried chicken hearts to the marinade and toss thoroughly so each piece is evenly coated. Cover and refrigerate for 30 minutes to 2 hours. For best flavor and texture allow at least 45 minutes; do not marinate longer than 4 hours to avoid overly firm texture from salt.

Skewer (optional)

If using wooden skewers, soak them in water for 30 minutes before using to prevent burning. Thread 6-8 hearts per skewer, leaving a small gap so heat circulates. If using metal skewers, thread similarly or leave loose in a grill basket.

Preheat grill or pan

Preheat a charcoal or gas grill to medium-high (about 400–450°F / 200–230°C). If cooking indoors, heat a heavy cast-iron skillet or grill pan over high heat until very hot and lightly smoke begins to form.

Cook hearts

Place skewers or hearts directly on the hot grill or in the skillet. Cook 2–3 minutes per side, turning so all sides sear and develop a deep brown exterior. Total cooking time is 6–8 minutes until hearts are just cooked through but still tender and slightly springy. Avoid overcooking, which makes them tough.

Finish and rest

Remove hearts from heat and let rest on a plate for 2 minutes. Sprinkle with chopped fresh parsley and adjust seasoning with a pinch of extra salt or a squeeze of lime if needed.

To Serve

Arrange skewers or loose hearts on a serving platter with lime wedges. Offer farofa or coarse salt on the side for traditional churrasco-style seasoning. Serve immediately while hot as an appetizer or part of a barbecue spread.