Frango à Cachaça (Brazilian Cachaça Chicken)

Ingredients

• 1 kg chicken thigh, boneless, cut into large pieces
• 5⅓ tbsp cachaca
• 2 tbsp olive oil
• 4 garlic, minced
• 1 onion, sliced
• 1 lime, juiced
• 2 tbsp fresh parsley, chopped
• 1 tbsp honey
• 1 tsp black pepper
• salt to taste
• 2 tbsp butter

Method

1. 1.

   Marinate the chicken — In a large bowl, combine the chicken thigh pieces with half the cachaca, the lime juice, minced garlic and black pepper. Cover and marinate in the refrigerator.

2. 2.

   Soften the onion — Heat the olive oil in a large heavy pot or skillet over medium-high heat. Add the sliced onion and cook until softened and lightly golden.

3. 3.

   Brown the chicken — Remove the chicken from the marinade, pat dry, and add to the pot in batches, browning on all sides. Season with salt.

4. 4.

   Deglaze with cachaça — Return all the chicken to the pot. Carefully pour in the remaining cachaca and let it simmer briefly so the alcohol cooks off, scraping up any browned bits from the bottom.

5. 5.

   Simmer with honey and butter — Stir in the honey, add the butter, and simmer uncovered over low heat until the chicken is cooked through and the sauce has thickened slightly.

6. 6.

   Season and serve hot — Taste and adjust the salt, sprinkle with chopped parsley, and serve hot.