Frango is the Portuguese word for "chicken", "broiler".
In Brazil, frango is also the name for "chicken". Frango is pronounced "frahng-oo".
Description
Frango is a versatile ingredient commonly used in various cuisines around the world. It refers to chicken meat, which is known for its tender texture and mild flavor. Frango can be prepared in numerous ways, including grilling, roasting, frying, or stewing. It is a popular protein source that is rich in nutrients such as protein, vitamins, and minerals. Frango can be seasoned with a variety of herbs and spices to enhance its flavor profile. Whether served as a main dish, in soups, salads, or sandwiches, frango adds a delicious touch to any meal.
Application Areas
- Grilled frango skewers
- Fried frango tenders
- Frango stir-fry
- Roasted frango with vegetables
- Frango salad
Treatment and Risks
- Ensure frango is cooked thoroughly to avoid the risk of foodborne illnesses
- Avoid cross-contamination by properly handling and storing raw frango
- Consider marinating frango to enhance its flavor and tenderness
Examples
- Frango a passarinho (Brazilian fried chicken)
- Frango piri piri (Portuguese grilled chicken)
- Frango al ajillo (Spanish garlic chicken)
Similar Concepts and Synonyms
Articles with 'Frango' in the title
- Frango com farofa: Frango com farofa refers to a Portuguese dish of chicken cooked with a mixture of farofa and olives and served with hard boiled eggs and the giblets of the chicken
- Frango Grelhado: Frango Grelhado refers to Portugal's aromatic broiled chicken which is seasoned with Piri Piri, garlic and olive oil.
Summary
Frango is a versatile and flavorful ingredient commonly used in various cuisines around the world. With its tender texture and mild flavor, frango can be prepared in a myriad of delicious ways, making it a popular choice for many dishes. Whether grilled, fried, roasted, or stewed, frango adds a tasty touch to any meal.
--
Related Articles to the term 'Frango' | |
| 'Puerco' | ■■■■■■■■■■ |
| Puerco refers to pork, the culinary name for meat derived from domestic pigs (Sus scrofa domesticus). . . . Read More | |
| 'Liver' at top500.de | ■■■■■■■■ |
| Liver in the industrial context typically refers to the processing and use of animal livers, primarily . . . Read More | |
| 'Calamar' | ■■■■■■ |
| Calamar in the food context refers to squid, a marine mollusk that is widely consumed in various cuisines . . . Read More | |
| 'Chicken' | ■■■■■ |
| The chicken (Gallus gallus domesticus) is a type of domesticated fowl, a subspecies of the red junglefowl . . . Read More | |
| 'Plaice' | ■■■■■ |
| Plaice refers to a flat white, mild flavored Fish found in the Atlantic and North Sea. It is popular . . . Read More | |
| 'Nutrient' at fitness-and-health-glossary.com | ■■■■ |
| Nutrient in the fitness context refers to the essential substances that the body requires for energy, . . . Read More | |
| 'Tahini' | ■■■ |
| Tahini refers to a thick, smooth paste made of ground sesame seeds. It is a staple of Middle Eastern . . . Read More | |
| 'Itlog' | ■■■ |
| "Itlog" is the Tagalog term for egg. Eggs are a versatile and popular ingredient in many types of cuisine . . . Read More | |
| 'Shrimp' | ■■■ |
| Shrimp: The term shrimp is used to refer to some decapod crustaceans, although the exact animals covered . . . Read More | |
| 'Saucisse' | ■■ |
| Saucisse is the French word for "sausage" which are fresh and have to be cooked, like Saucisse de Porc, . . . Read More | |