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Tempero Baiano Chicken
Recipe by:
chefakevinhall
While talking with a friend from Brazil, your favorite Creole cook got an itch to take it a bit further south! Using the traditional Brazilian staples of Bahia, here's my N'Olin's take on "Tempero Baiano Chicken," which I often serve with cardamom coconut rice and Brazilian black beans.
Ready in 8 hours 45 mins
Added to favorites by 35 cooks
Ingredients
Serves: 10
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon dried parsley
- 1/2 teaspoon ground white pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon dried marjoram
- 2 pounds chicken wings and drumsticks
- 1 tablespoon olive oil
Preparation method
Prep: 15 mins | Cook: 30 mins | Extra time: 8 hours, marinating1.
Combine the spices, then rub all over the chicken pieces. Place in a resealable plastic bag, remove the air, and refrigerate overnight.
2.
Lightly coat a cast iron skillet with olive oil and place on high heat.
3.
Place chicken pieces skin side down in the skillet, cover, and cook until the skin is brown and crisp, 2 to 3 minutes. Do not turn until desired crispness is reached.
4.
Turn chicken. Reduce heat to medium, cover, and cook until the chicken is no longer pink at the bone, 10 to 15 minutes.
5.
Drain the pan juices, and return the skillet to the stove. Bring heat back up to medium-high, and sear the outsides, turning to cook evenly.
Last updated:
Mar 19 2013
The listed ingredients are per 2 lbs of chicken
Posted:
May 22 2010
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