Brazilian Country Chicken (Frango Caipira)
  1. Coat the chicken with a drizzle of oil and sprinkle generously with adobo seasoning. Toss in a large bowl along with the minced garlic to coat evenly.
  2. Heat a enough oil in a large wide stock pot or dutch oven, just enough to coat the bottom of the pan, and sear chicken in batches. Remove the chicken to a plate and be sure not to crowd it in the pan.
  3. Once all of the chicken is seared, return all of the chicken to the pan, add the stock and cover. Cook over medium heat until the chicken is cooked through.
  4. Toss with parsley and serve.
Recipe by The Taste Edit at