Frango à Passarinho

Step 1

Pat the chicken thighs dry with paper towels, pressing gently on both sides to remove surface moisture so they will brown better.

Step 2

Cut each chicken thigh lengthwise into 2-inch pieces — this creates smaller bites that cook evenly and have more crispy edges.

Step 3

Mince the garlic until the pieces are smaller than a grain of rice, about pencil-tip dots.

Step 4

Chop the fresh parsley into pieces roughly the size of a grain of rice, keeping the color bright.

Step 5

Cut the lime in half and have it ready to squeeze at the table.

Step 6

Pour 0.33 cup of olive oil into a 12-inch skillet and set it over medium-high heat for 90 seconds until the oil shimmers and slides quickly when you tilt the pan.

Step 7

Add the minced garlic to the hot oil and stir constantly for 30 seconds until it becomes fragrant and the white color just begins to turn light golden — do not let it brown.

Step 8

Add all the chicken pieces to the skillet in a single layer and let them sit undisturbed for 3 minutes so the bottoms turn golden brown.

Step 9

Stir the chicken and garlic together, then continue cooking over medium-high heat for 5 more minutes, stirring once every minute, until all pieces are cooked through and golden.

Step 10

Taste a piece and add salt and pepper as needed, adjusting until the flavors are balanced and savory.

Step 11

Remove the skillet from heat and scatter the chopped fresh parsley over the top, stirring gently to combine.

Step 12

Transfer the chicken to a serving plate and place the cut lime halves alongside so each person can squeeze fresh lime juice over their portion.