Tempero Baiano Chicken

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Tempero Baiano Chicken Recipe is a delicious and flavorful Brazilian dish that combines traditional spices with tender chicken. This recipe is known for its unique blend of herbs and seasonings, including coriander, paprika, and cumin, which give the chicken a rich and aromatic taste. The chicken is marinated in this special spice mix, then grilled or baked to perfection, resulting in a juicy and succulent meal. Whether you're looking to explore Brazilian cuisine or simply want to try a new and exciting chicken recipe, this Tempero Baiano Chicken is sure to satisfy your taste buds.

Keywords: Tempero Baiano, chicken recipe, Brazilian dish, spices, flavorful

Tempero baiano chicken recipe details

Tempero baiano chicken recipe, recipe Rating: 4.6
Number of votes:108

While talking with a friend from Brazil, your favorite Creole cook got an itch to take it a bit further south! Using the traditional Brazilian staples of Bahia, here’s my N’Olin’s take on “Tempero Baiano Chicken,” which I often serve with cardamom coconut rice and Brazilian black beans.
Ready in: 8 hours 45 mins

Ingredients

Serves: 10

• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon dried parsley
• 1/2 teaspoon ground white pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon dried marjoram
• 2 pounds chicken wings and drumsticks
• 1 tablespoon olive oil

Preparation method

Prep: 15 mins | Cook: 30 mins | Extra time: 8 hours, marinating

1. Combine the spices, then rub all over the chicken pieces. Place in a resealable plastic bag, remove the air, and refrigerate overnight.
2. Lightly coat a cast iron skillet with olive oil and place on high heat.
3. Place chicken pieces skin side down in the skillet, cover, and cook until the skin is brown and crisp, 2 to 3 minutes. Do not turn until desired crispness is reached.
4. Turn chicken. Reduce heat to medium, cover, and cook until the chicken is no longer pink at the bone, 10 to 15 minutes.
5. Drain the pan juices, and return the skillet to the stove. Bring heat back up to medium-high, and sear the outsides, turning to cook evenly.