Creamy, flavorful and easy frango à brás
Frango à Brás is a simple, creamy and flavorful recipe, perfect for turning shredded chicken into a practical, comforting meal. Inspired by the traditional dish Bacalhau à Brás, it combines the soft texture of eggs, golden onion and the irresistible texture of shoestring potatoes, creating a balanced combination that's much loved at the table. It's an excellent way to use up leftover roast or boiled chicken, make a quick weekday lunch, or serve a fuss-free family dinner. Finished with fresh parsley and olives, this chicken dish gains aroma, color and a homemade flavor that suits any occasion.
Ingredients
2
Potatoes:
Remaining ingredients:
Materials
- Skillet
- Saucepan
- Paper towels (or a dish towel)
- Air fryer (optional)
- Mandoline (optional)
Preparation
Preparation10 min
Waiting time10 min
Cook time30 min
If you don't have ready-made shoestring potatoes, prepare them as follows. Wash the 300 g of potatoes thoroughly. Peel them if you like, then cut them into very thin strips.
Place them in a bowl filled with water for about 10 minutes to remove the excess starch.
Drain them and pat them dry with a clean dish towel or paper towels. This step is essential for them to turn out crispy.
Toss the potatoes with a drizzle of olive oil and a pinch of salt.
In the air fryer: Spread them out in the air fryer basket and cook at 180°C (350°F) for 10 to 15 minutes, stirring or shaking the basket every few minutes so they brown evenly. Remove them when they are golden brown and crispy.
In the oven: Line a baking sheet with parchment paper and arrange the potatoes on it. Bake for 20 minutes. Don't forget to stir them after the first 10 minutes.
In a skillet: Fry the potatoes until golden brown and crispy. Drain them on paper towels (this version is higher in calories).
Cook the chicken in boiling water, seasoned with salt and a small piece of bay leaf, for 12 to 15 minutes.
Once the chicken is cooked, remove it from the water, let it cool for a little while, and then shred it.
Prepare the remaining ingredients: Beat the eggs in a bowl. Cut the onion into thin half-moons. Chop the garlic and parsley, and set the olives aside.
Pour a drizzle of olive oil into a skillet, then add the onion and garlic. Sauté them until they become translucent.
Add the chicken and mix well. Add the shoestring potatoes, olives and parsley. Fold them in gently, then season with pepper.
Gradually stir in the beaten eggs, stirring constantly, until the mixture is cooked but still creamy.
Taste and adjust the seasoning if necessary. Serve immediately. Enjoy!
FAQ ❓
What is Frango à Brás?
Frango à Brás is a practical and flavorful variation on the classic Bacalhau à Brás, made with shredded chicken, shoestring potatoes, eggs and onion. It's a very popular recipe in Portugal because it makes good use of leftover roast or boiled chicken, turning it into a quick, economical and comforting dish. The creamy texture of the eggs pairs with the crispiness of the shoestring potatoes, creating a simple but very appetizing result. Frango à Brás is usually finished with chopped parsley and black olives, ingredients that help balance the flavor. It's ideal for weekday lunches, quick dinners or family meals that don't require much preparation.
What kind of chicken should you use for Frango à Brás?
The best chicken for Frango à Brás is already cooked and shredded chicken, especially leftover roast, boiled or grilled chicken. Roast chicken gives the dish more flavor, while boiled chicken makes for a lighter, more neutral version. You can also use chicken breast, thighs or leftover barbecue chicken, as long as you remove the skin, bones and very fatty parts. For a juicier result, avoid shredding the chicken too finely, as slightly larger pieces help retain its texture. If the chicken is dry, coat it well in the sautéed onion before adding the eggs.
How can you keep Frango à Brás from drying out?
The key to keeping Frango à Brás from drying out is controlling how long the eggs cook. They should be creamy, not completely dry or over-scrambled. Turn the heat to low when adding the beaten eggs and stir gently until they coat the chicken and shoestring potatoes. Another tip is to sauté the onion well in olive oil to create a moist, flavorful base. If the chicken is very dry, you can add a small spoonful of milk, cream or stock before adding the eggs. The shoestring potatoes should also be added at the right time so they retain some texture without absorbing all the liquid.
Can I make Frango à Brás with packaged shoestring potatoes?
Yes, you can make Frango à Brás with packaged shoestring potatoes, and this is one of the quickest and most practical ways to prepare the dish. Ready-made shoestring potatoes save time and provide the crisp texture that's typical of à Brás recipes. However, since they are usually salted, taste the chicken before seasoning the mixture at the end. For the best result, add the shoestring potatoes near the end, just before adding the eggs or right after coating the chicken with them. This lets them soften slightly without losing all their crispness. You can also use homemade shoestring potatoes for a more traditional version.
What should I serve with Frango à Brás?
Frango à Brás is a complete dish, but it goes very well with light, fresh sides. Since it contains eggs, potatoes and chicken, it's best to balance the meal with simple salads or vegetables. A green salad with lettuce, arugula, tomato and red onion works very well. You can also serve it with sautéed vegetables, boiled broccoli or a grated carrot salad. To keep the dish more traditional, finish it with fresh parsley and black olives. Avoid heavy sides such as rice or extra potatoes, as Frango à Brás is already rich in carbohydrates and quite filling.
Can I freeze Frango à Brás?
Freezing Frango à Brás after it's fully prepared isn't recommended, because the eggs and shoestring potatoes may lose their texture once thawed. The eggs tend to become grainy, and the potatoes may turn soft, affecting the final result. The best option is to freeze only the shredded chicken, already seasoned or sautéed with onion, and add the shoestring potatoes and eggs when serving. That way, you can prepare the meal ahead of time without losing its creaminess. Frango à Brás can be kept covered in the refrigerator for about 1 to 2 days and gently reheated over low heat.
Nutrition
for 1 serving / for 100 g
Calories: 657Kcal
- Carbo: 35.1g
- Total fat: 35.3g
- Saturated fat: 7.5g
- Proteins: 46.8g
- Fibers: 5.4g
- Sugar: 5.8g
- ProPoints: 17
- SmartPoints: 18
Nutritional information for 1 serving (380g)
Cookware
burner
Attributes
Zero waste
PetitChef_Official Questions
I don't get it. The recipe is described as being made with “leftover shredded chicken”, "a great way to turn cooked chicken into a family-friendly meal.” Yet the directions have you cook the chicken, then shred it before adding it to the process. That doesn’t seem “leftover” to me, which suggests chicken *already* cooked and left over from a previous meal. Please explain. I was looking for a recipe that uses truly left over chicken.
The recipe shows how to use leftover chicken but also includes cooking fresh chicken for those without leftovers. Feel free to skip cooking and shred your already cooked chicken to save time and reduce waste. It’s perfect for truly leftover chicken!
Photos of members who cooked this recipe
Mirella MendonçaI am the editorial manager at Petitchef (Portugal and Brazil) and a huge enthusiast of travel and world cuisine, always in search of new flavors and experiences. However, as much as I love exploring the delights of different cultures, my mom's cooking will always be my favorite — with that unique flavor that only she can create.
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