Perna de Frango Assada
Ingredients
- 4 pcChicken leg (whole)
- 800 gPotato (wedges)
- 2 pcOnion (sliced)
- 4 pcGarlic (minced)
- 150 mlDry white wine
- 4 tbspExtra virgin olive oil
- 1 tbspSweet paprika
- 2 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tspHot pepper en poudre
- 2 tbspRed pepper paste
Method
Crispy copper-red skin with meat that falls off the bone. Garlic and bay leaves intensely scent the juices that soak into the potatoes.
- 1
In a mortar, crush the garlic with salt, paprika, chili, and pepper paste (massa de pimentão). Rub the chicken legs vigorously with this mixture to ensure the flavors penetrate under the skin.
- 2
Cut the potatoes into large wedges and slice the onions into thick rings. Place them at the bottom of a large oven dish to create a bed of vegetables.
- 3
Place the chicken legs on the vegetables. Tuck the bay leaves between the pieces. Drizzle with white wine and olive oil. The liquid should not cover the chicken, only coat the bottom.
- 4
Bake at 200°C. Halfway through, baste the chicken with the pan juices. It's done when the skin is golden brown and the potatoes are soft when pierced with a knife.
Frequently asked questions
How do you get this dish right?
- Dry the chicken skin perfectly with paper towels before marinating to ensure maximum crispiness.
- If the juices reduce too quickly, add a splash of water to prevent the onions from burning.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Reheat in the oven to maintain the crispy skin.
