Galinha ao Molho Pardo
Feeling lazy and hungry?
OK I’ll hold my hand up – from time to time I succumb to the temptations of exaggeration and hyperbole. When you’re trying to write about something in an entertaining way, it can feel a bit flat to say something is “nice” or “fine” or “pleasant”. That’s when I come out with phrases like “this is my favourite Brazilian dish ever!!!“. So, today I’m going to try to stay calm and keep the exclamation marks to a minimum.
About a month or so ago, Mrs Eat Rio and I were feeling both hungry and lazy, so we decided to wander up into Santa Teresa and find somewhere to eat out. We didn’t really have a plan, but we found ourselves in a low-key kind of place called Bar do Arnaudo. Well it might look low-key, but it turns out this place is amazing!!! good.
We ordered a nice cold beer and perused the menu. Arnaudo’s specialises in comida nordestina (dishes from the north-east of Brazil). One classic dish from the north-east is Carne de Sol and I love it, but Mrs Eat Rio has had just about enough of it as I went through a bit of a phase where it’s all I wanted to eat. So instead we went for a rather special chicken dish.
Galinha ao Molho Pardo or Galinha Cabidela
Cabidela is the name for a variety of dishes that hail from Portugal, generally chicken or rabbit cooked in their own blood. Here in Brazil it is almost always chicken and it often goes by other name Galinha ao Molho Pardo (chicken in brown sauce).
OK, so let’s deal with this now, many people are put off by dishes which have blood as one of their main ingredients, but take a look and see what you think:
A thick clay pot full of pieces of chicken that were falling off the bone, delicious soft potatoes all wallowing in an incredibly rich, tasty sauce. Topped off with tangy spring onions and served up with rice and plenty of farofa de dendê.
Still not convinced? Take a closer look:
If you haven’t tried this yet, you need to rectify the situation urgently – it’s got to be one of the most delicious dishes in all Brazil! really nice.
Seriously though, if you’re in Rio, try this lovely dish at Bar do Arnaudo, Rua Almirante Alexandrino 316b, Santa Teresa (MAP). You’re going to really like it
I got over my initial psychological barrier and now love female hanger chicken. A lovely pimenta artesanal is a.must for me though when munching down that delightful dracula poultry. Oh, kudos for sidestepping the temptation of using bloody brilliant in the post (I’m sure it wasn’t easy).
Agreed, pimenta is a must. I actually found a recipe for this dish in an old cookbook and the ingredients list included a live chicken, a sharp knife and a bowl! If I ever try it you can be sure I’ll post a video ;)
Now given the ensuing battle when implementing said recipe why am I worried about your well being instead of the chicken’s.
I give myself a 50-50 chance ;)
I really think that you should make an Youtube Channel about this blog.
In that channel you would cook, show some events of rio, some sights. . .. Well .. everything you already do here but in a video format. I would subscribe.
This would increase the views of this blog too.
Well.. That´s just my idea. . . Keep up with the awesome job man.
Thanks Dricow – I really appreciate that. Actually it’s something I’ve been thinking about for a little while – just need to find some time and some courage! Maybe Eat Rio TV will be my next big thing? :)
Don´t think too much. Try to enter the WC hype train. Youtube search for Brazil-Rio-WC will increase exponentially in the next few days. “A hora é agora”
When the Olympics arrive you would have a complete source of information for all kinds of tourists.