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Loading...Frango ao Molho Pardo is a beloved Brazilian braised chicken dish featuring golden pan-seared pieces simmered in a tangy-sweet brown sauce built with cachaça, vinegar, molasses, and aromatics. The signature pardo sauce develops a glossy, mahogany color that clings to each piece of tender chicken for a deeply comforting plate. Serve over steamed rice with a sprinkle of parsley and a side of farofa for an authentic Brazilian table.
Prep Time15 mins
Cook Time60 mins
Total Time75 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 28 gFat
- 8 gSaturated Fat
- 14 gCarbs
- 1 gFiber
- 9 gSugar
- 38 gProtein
- 720 mgSodium
- 520 mgPotassium
- 60 mgCalcium
- 2.5 mgIron
- 6 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the chicken
- 3.5 lbs bone-in chicken thighs and drumsticks, skin-on, patted dry
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
For the brown sauce (molho pardo)
- 1 large yellow onion, finely diced
- 5 garlic cloves, minced
- 2 tbsp tomato paste
- 3 tbsp cachaça or dark rum
- 2 tbsp apple cider vinegar
- 2 tbsp unsulfured molasses
- 1 tbsp light brown sugar
- 2 bay leaves,
- 1 cup low-sodium chicken broth, plus more as needed
Directions
- Season the chicken pieces generously on both sides with the salt and pepper, then let them sit at room temperature for 15 minutes to take the chill off.
- Heat the olive oil in a wide heavy-bottomed Dutch oven or braiser over medium-high heat. Working in batches so the pan is never crowded, place the chicken skin-side down and sear until deeply golden brown, about 5 minutes per side. Transfer to a plate and repeat with the remaining pieces.
- Reduce the heat to medium and add the diced onion to the rendered fat. Cook, stirring often, for 6 to 8 minutes until the onion is soft and translucent, scraping up any browned bits from the bottom of the pot.
- Stir in the garlic and tomato paste and cook for 2 minutes until fragrant and the paste darkens slightly, then pour in the cachaça to deglaze. Let it bubble and reduce by half, about 2 minutes.
- Add the vinegar, molasses, brown sugar, bay leaves, and chicken broth, stirring to dissolve the sugar. Return the chicken pieces and any accumulated juices to the pot, nestling them skin-side up in the sauce.
- Bring the liquid to a gentle simmer, then cover, reduce the heat to low, and braise for 30 minutes until the chicken is cooked through and pulls easily from the bone.
- Uncover, increase the heat to medium, and simmer for 8 to 10 minutes more to thicken the sauce to a glossy, spoon-coating consistency that coats the back of a spoon.
- Discard the bay leaves, taste and adjust seasoning, and serve hot over steamed white rice, spooning the mahogany sauce over each portion.
Cook’s Notes
- Bone-in, skin-on thighs and drumsticks deliver the richest flavor and stay juicy through the long simmer; breast pieces will dry out and are best avoided here.
- If you cannot find cachaça, dark rum is the closest substitute, or use 2 additional tablespoons of chicken broth for an alcohol-free version.
- The signature mahogany color comes from the caramelization of the molasses and browned chicken fond, so do not rush the initial sear or the sauce will taste flat.
- Serve with classic Brazilian sides: white rice, buttered farofa (toasted cassava flour), sautéed collard greens, and a simple tomato-cucumber salad.
- Leftover chicken and sauce keep refrigerated for up to 3 days; the flavors deepen overnight and the sauce reduces further when reheated, making it even better the next day.
