Frango à Passarinho

Cut 700 g of chicken into small pieces, about 4–5 cm each. Squeeze the juice of 1 lime, add 2 minced garlic cloves, salt and black pepper; mix with the chicken and let marinate for 15 minutes.

Cut the remaining 4 garlic cloves into small cubes and finely chop the parsley. Heat 30 ml of oil in a small skillet and sauté the garlic over low heat until light golden, being careful not to burn it, then set aside.

In a deep pot or deep fryer, heat 1000 ml of oil for frying to 150–160 °C. Pat the chicken pieces dry with a paper towel so the marinade doesn't splatter.

Fry the chicken in batches for about 10 minutes, without letting it brown too much; the pieces should be almost fully cooked. Transfer them to a paper towel.

Increase the heat and wait for the oil to get hotter, then fry the chicken a second time until deeply golden and fully cooked through.

Pat the chicken dry again, then toss it with the fried garlic and chopped parsley.

Cut the second lime into wedges and serve the frango à passarinho hot, with lime wedges.