Brazilian Chicken With Brown Gravy

Brazilian Chicken With Brown Gravy


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This dish is a copycat version of Frango ao Molho Pardo, where the brown sauce is made with fresh chicken blood mixed with vinegar. This more palatable version is made with an imperial stout beer, or cerveja preta.

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Time needed

30 min cooking

Serving Size / Yield

6 servings


  • 6-8 chicken thighs
  • 1 pkg. onion soup mix
  • 1 (12 oz.) bottle beer

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Arrange the chicken in a pan and sprinkle with soup mix. Pour the beer on top. Cover the pan and marinate for at least 2 hours. Cook on very low heat for 30 minutes, or until the chicken is thoroughly cooked.

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