{"id":237,"date":"2025-07-21T17:12:21","date_gmt":"2025-07-21T20:12:21","guid":{"rendered":"https:\/\/gastronomiamundo.online\/?p=237"},"modified":"2025-07-21T17:12:21","modified_gmt":"2025-07-21T20:12:21","slug":"sobrecoxa-assada-com-laranja-e-mel","status":"publish","type":"post","link":"https:\/\/gastronomiamundo.online\/index.php\/2025\/07\/21\/sobrecoxa-assada-com-laranja-e-mel\/","title":{"rendered":"Sobrecoxa assada com laranja e mel"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\">Para as sobrecoxas:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 kg de sobrecoxa de frango (com osso e pele)<\/li>\n\n\n\n<li>Sal a gosto<\/li>\n\n\n\n<li>Pimenta-do-reino a gosto<\/li>\n\n\n\n<li>Suco de 3 laranjas (de prefer\u00eancia bahia ou pera)<\/li>\n\n\n\n<li>3 colheres de sopa de mel<\/li>\n\n\n\n<li>2 colheres de sopa de mostarda (amarela ou dijon)<\/li>\n\n\n\n<li>4 dentes de alho amassados<\/li>\n\n\n\n<li>1 colher de sopa de shoyu (opcional, para dar um toque umami)<\/li>\n\n\n\n<li>1 colher de ch\u00e1 de p\u00e1prica doce ou defumada<\/li>\n\n\n\n<li>Ramos de alecrim fresco (ou tomilho)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Para assar:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 cebola grande cortada em p\u00e9talas<\/li>\n\n\n\n<li>1 laranja fatiada com casca (bem lavada)<\/li>\n\n\n\n<li>Fio de azeite<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"> Modo de preparo:<\/h3>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">1. <strong>Preparando a marinada:<\/strong><\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Em uma tigela grande, misture:\n<ul class=\"wp-block-list\">\n<li>O suco das 3 laranjas<\/li>\n\n\n\n<li>O mel<\/li>\n\n\n\n<li>A mostarda<\/li>\n\n\n\n<li>O alho amassado<\/li>\n\n\n\n<li>O shoyu (se for usar)<\/li>\n\n\n\n<li>A p\u00e1prica<\/li>\n\n\n\n<li>Sal e pimenta-do-reino a gosto<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>Prove o tempero e ajuste se necess\u00e1rio \u2014 o sabor deve ser equilibrado entre doce, salgado e \u00e1cido.<\/li>\n\n\n\n<li>Coloque as sobrecoxas de frango nessa mistura e envolva bem.<\/li>\n\n\n\n<li>Cubra com pl\u00e1stico filme e leve \u00e0 geladeira por <strong>pelo menos 1 hora<\/strong> (o ideal \u00e9 4 horas ou de um dia para o outro).<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">2. <strong>Montagem para assar:<\/strong><\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Retire as sobrecoxas da marinada, mas <strong>reserve o l\u00edquido<\/strong>.<\/li>\n\n\n\n<li>Em uma assadeira ou refrat\u00e1rio, espalhe as p\u00e9talas de cebola e as rodelas de laranja.<\/li>\n\n\n\n<li>Disponha as sobrecoxas por cima, com a pele virada para cima.<\/li>\n\n\n\n<li>Regue com um fio de azeite e espalhe alguns ramos de alecrim fresco.<\/li>\n\n\n\n<li>Despeje metade da marinada sobre as sobrecoxas. Guarde o restante para regar durante o processo.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">3. <strong>Assando:<\/strong><\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Leve ao forno pr\u00e9-aquecido a <strong>200\u202f\u00b0C<\/strong> por <strong>40 minutos<\/strong>, coberto com papel-alum\u00ednio.<\/li>\n\n\n\n<li>Ap\u00f3s esse tempo, retire o papel e aumente o forno para <strong>220\u202f\u00b0C<\/strong>. Asse por mais <strong>30 minutos<\/strong>, regando com o restante da marinada a cada 10 minutos para intensificar o sabor e garantir o brilho.<\/li>\n\n\n\n<li>O frango estar\u00e1 pronto quando a pele estiver dourada e crocante, e o l\u00edquido levemente caramelizado no fundo da assadeira.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"> Sugest\u00f5es de acompanhamento:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Arroz branco ou com am\u00eandoas<\/strong><\/li>\n\n\n\n<li><strong>Pur\u00ea de batata-doce ou de mandioquinha<\/strong><\/li>\n\n\n\n<li><strong>Farofa crocante com castanhas<\/strong><\/li>\n\n\n\n<li><strong>Salada verde com molho c\u00edtrico<\/strong><\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"> Dicas especiais:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Se quiser um toque picante, adicione <strong>gotas de molho de pimenta<\/strong> ou <strong>raspas de gengibre fresco<\/strong> na marinada.<\/li>\n\n\n\n<li>Use uma <strong>frigideira antiaderente<\/strong> para selar as sobrecoxas antes de ir ao forno, se quiser uma pele ainda mais crocante.<\/li>\n\n\n\n<li>Aproveite o <strong>molho do fundo da assadeira<\/strong> para servir sobre o frango ou regar o arroz.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"> Como armazenar:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Guarde as sobras em pote fechado na geladeira por at\u00e9 <strong>3 dias<\/strong>.<\/li>\n\n\n\n<li>Tamb\u00e9m pode congelar por at\u00e9 <strong>2 meses<\/strong> \u2014 apenas evite congelar com as rodelas de laranja.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Para as sobrecoxas: Para assar: Modo de preparo: 1. Preparando a marinada: 2. Montagem para assar: 3. Assando: Sugest\u00f5es de acompanhamento: Dicas especiais: Como armazenar:<\/p>\n","protected":false},"author":1,"featured_media":238,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[42],"tags":[21,17,27],"class_list":["post-237","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-frango","tag-deliciosa","tag-frango","tag-receitas"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.3 - aioseo.com -->\n\t<meta name=\"description\" content=\"Para as sobrecoxas: 1 kg de sobrecoxa de frango (com osso e pele) Sal a gosto Pimenta-do-reino a gosto Suco de 3 laranjas (de prefer\u00eancia bahia ou pera) 3 colheres de sopa de mel 2 colheres de sopa de mostarda (amarela ou dijon) 4 dentes de alho amassados 1 colher de sopa de shoyu (opcional,\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" 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