Frango Desfiado Brasileiro (Receita Base)
Brazilian shredded chicken is a foundational recipe. It’s not a finished dish on its own, but a practical base that appears in countless everyday meals — from quick lunches to simple dinners assembled with whatever is on hand.
In Brazilian kitchens, shredded chicken is about efficiency. You cook once, then use it across several meals: mixed into rice, folded into sauces, added to stews, fillings, or salads. It’s functional food, prepared quietly and reused without ceremony.
This recipe reflects how shredded chicken is actually made at home — lightly seasoned, gently cooked, and intentionally neutral so it adapts to many uses without overpowering other ingredients.
About this recipe
Brazilian shredded chicken doesn’t aim to be bold or heavily spiced. The goal is tenderness, moisture, and flexibility. Seasoning is minimal on purpose, allowing the chicken to work as a base for other preparations.
Chicken breast is the most common cut for this recipe, especially when speed and versatility matter. Some cooks use thighs, but the everyday version usually favors breast for its clean flavor and ease of shredding.
Outside Brazil, shredded chicken is often cooked with heavy sauces or strong spices. This version stays closer to how it’s actually prepared at home: simple, light, and adaptable.
Before you start
The chicken should be moist and easy to shred, not dry. Cooking gently and avoiding excess liquid are key.
This recipe creates a neutral base. You can season further later, depending on how the chicken will be used.
The cooking liquid is lightly flavored and should be mostly absorbed by the chicken. This is not meant to be a soup or broth-heavy preparation.
Ingredients prepared before cooking
Brazilian Shredded Chicken (Base Recipe)
Ingredients
Method
- Heat the olive oil in a pot over medium heat.
- Add the onion and cook until soft and translucent.
- Add the garlic and cook briefly until fragrant.
- Add the chicken breast and season with salt and pepper. Stir to coat.
- Add the water or stock, cover, and bring to a gentle simmer.
- Cook for about 15–20 minutes, until the chicken is fully cooked and tender.
- Remove the chicken from the pot and shred using two forks.
- Return the shredded chicken to the pot and stir to absorb any remaining liquid.
- Adjust seasoning if needed and finish with fresh herbs if using.
Notes
- Chicken breast is ideal for a neutral, versatile base.
- Avoid overcooking to prevent dryness.
- The liquid should be mostly absorbed by the chicken.
- This recipe is intentionally mild so it can be reused in many dishes.
- Season more aggressively only when turning it into a finished dish.
Equipment used
- Medium pot or saucepan
- Chef’s knife
- Cutting board
- Two forks for shredding
- Wooden spoon or silicone spatula
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How Brazilians usually use this
Brazilian shredded chicken is rarely served alone. It’s commonly used as a base for other dishes, such as:
- Mixed into tomato-based sauces
- Added to rice or beans
- Used as filling for sandwiches, pies, or casseroles
- Folded into stews or quick skillet meals
It’s often prepared ahead of time and incorporated into meals throughout the week.
Storage & reheating
Keeps refrigerated for up to two days.
Reheat gently in a pan with a splash of water if needed.
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About The Brazilian Table
Practical Brazilian food, adapted for everyday kitchens outside Brazil.