frangos

Frangos are domestic chickens, Gallus gallus domesticus, raised primarily for meat and, to a lesser extent, eggs. In Portuguese, frango is the singular term for a chicken or its meat, while frangos is the plural.

Domestication and biology: Chickens were domesticated from the red junglefowl in Asia and spread globally. Modern frangos raised for meat are typically broilers—fast-growing varieties selected for rapid weight gain and feed efficiency. The biology of the animal is similar across breeds, but growth rate, muscle distribution, and welfare outcomes vary with management practices.

Production and industry: The global poultry sector relies heavily on frangos as a source of affordable animal protein. Major producers include Brazil, the United States, and several European countries; in the Portuguese-speaking world, Brazil and Portugal are prominent, with additional production in Angola and Mozambique. Production systems range from intensive indoor housing to free-range operations, with feeding regimes focused on high-energy diets. Welfare and environmental concerns include stocking density, litter quality, and rapid growth-related health issues.

Culinary uses and culture: Frango meat is common in many cuisines. Popular preparations include frango assado (roasted chicken), frango com piri-piri (peri-peri chicken) in Portugal and Angola, and various regional rotisserie dishes. In domestic cooking, frango is used for stews, soups, and grills, reflecting local flavors and spices.

Related topics include poultry, chicken meat, and broilers.