Chicken with Pequi Fruit (Frango Com Pequi)

Chicken with Pequi Fruit (Frango Com Pequi)

A Goiás classic where chicken simmers with pequi, the thorny-pitted Brazilian fruit prized for its musky richness.

Total 1 hr 10 min Makes 6 servings Calories 420/serving

Dietary

Wheat free, Dairy free, Nut free, Halal

This central Brazilian braise pairs chicken thighs with pequi fruit and rice, simmered slowly in a tomato and onion base until the sauce turns golden and fragrant. Pequi has a distinctive resinous aroma and clings tightly to sharp spines around its pit, so it's eaten with caution but savored for its unmistakable flavor. Serve it as a hearty main for a weekend lunch, alongside extra rice to soak up the sauce.

Ingredients

  • 3 pounds bone-in chicken thighs and legs
  • 2 tablespoons lime juice
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons vegetable oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, diced
  • 3 medium tomatoes, chopped
  • 12 whole pequi fruits, husked
  • 2 cups chicken stock
  • 1/4 cup chopped fresh cilantro
  • 2 bay leaves
  • 1 green onion, sliced, for garnish
  • 2 cups long-grain white rice, cooked, for serving

Method

  1. In a large bowl, toss the chicken pieces with lime juice, garlic, salt, and pepper. Cover and marinate at room temperature for 15 minutes.

  2. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Brown the chicken pieces in batches, about 4 minutes per side, then remove and set aside.

  3. Add the onion and bell pepper to the pot and cook, stirring occasionally, until softened, about 5 minutes.

  4. Stir in the chopped tomatoes and cook until they break down slightly, about 5 minutes.

  5. Return the chicken to the pot along with the pequi fruits, chicken stock, and bay leaves. Bring to a simmer.

  6. Reduce heat to low, cover, and simmer until the chicken is tender and the sauce has thickened, about 40 minutes, stirring occasionally.

  7. Discard the bay leaves, stir in the cilantro, and taste the sauce, adjusting salt as needed.

  8. Serve hot over rice, spooning extra sauce and a few pequi fruits into each bowl, and garnish with sliced green onion. Warn diners to gently suck the pequi pulp from around the spiny pit rather than biting into it.

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    Chicken with Pequi Fruit (Frango Com Pequi)

    This central Brazilian braise pairs chicken thighs with pequi fruit and rice, simmered slowly in a tomato and onion base until the sauce turns golden and fragrant. Pequi has a distinctive resinous aroma and clings tightly to sharp spines around its pit, so it's eaten with caution but savored for its unmistakable flavor. Serve it as a hearty main for a weekend lunch, alongside extra rice to soak up the sauce.

    1 hr 10 min 6 servings 420 cal

    Ingredients

    • 3 pounds bone-in chicken thighs and legs
    • 2 tablespoons lime juice
    • 4 cloves garlic, minced
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 3 tablespoons vegetable oil
    • 1 large yellow onion, chopped
    • 1 red bell pepper, diced
    • 3 medium tomatoes, chopped
    • 12 whole pequi fruits, husked
    • 2 cups chicken stock
    • 1/4 cup chopped fresh cilantro
    • 2 bay leaves
    • 1 green onion, sliced, for garnish
    • 2 cups long-grain white rice, cooked, for serving

    Method

    1. 1

      In a large bowl, toss the chicken pieces with lime juice, garlic, salt, and pepper. Cover and marinate at room temperature for 15 minutes.

    2. 2

      Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Brown the chicken pieces in batches, about 4 minutes per side, then remove and set aside.

    3. 3

      Add the onion and bell pepper to the pot and cook, stirring occasionally, until softened, about 5 minutes.

    4. 4

      Stir in the chopped tomatoes and cook until they break down slightly, about 5 minutes.

    5. 5

      Return the chicken to the pot along with the pequi fruits, chicken stock, and bay leaves. Bring to a simmer.

    6. 6

      Reduce heat to low, cover, and simmer until the chicken is tender and the sauce has thickened, about 40 minutes, stirring occasionally.

    7. 7

      Discard the bay leaves, stir in the cilantro, and taste the sauce, adjusting salt as needed.

    8. 8

      Serve hot over rice, spooning extra sauce and a few pequi fruits into each bowl, and garnish with sliced green onion. Warn diners to gently suck the pequi pulp from around the spiny pit rather than biting into it.