Brazilian Stew Chicken Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
8 Servings
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Calories
245 kcal
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Course
Main Course, Soup
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Cuisine
Brazilian
Brazilian Stew Chicken Recipe
Description
This stew starts with seasoning chicken pieces and browning them in olive oil to develop a golden crust, which adds depth to the final flavor. The base includes sautéed onions and scallion whites, infused with Brazilian-style sofrito or garlic, which impart an aromatic foundation. Paprika and ground mustard powder add warmth and a subtle earthiness, balanced by the acidity of apple cider vinegar, which deglazes the pan allowing cooked bits to contribute complexity. The addition of flour helps thicken the stew as potatoes, chicken stock, bay leaf, and thyme simmer together until tender.
The combination results in a comforting, savory stew with tender chicken and soft potatoes enriched by herbs and vinegar's brightness. It can be served as a main dish alongside rice or bread to complement the rich sauce. This preparation emphasizes layers of flavor developed through browning, seasoning, and slow cooking in a well-spiced broth.
Ingredients
- 2 pounds chicken thighs and legs bone in, skinless
- 2 tablespoons olive oil
- 1 cup onion diced
- 1/4 cup scallions from about a whole bunch, white part, minced
- 1 cup scallions from about a whole bunch, green part, sliced
- 1 tablespoon sofrito or 3 cloves of garlic, minced, Brazilian style
- 1 teaspoon paprika
- 1 teaspoon mustard powder ground
- 1/4 cup apple cider vinegar
- 2 Tablespoons flour
- 1 pound potato gold variety, halved
- 1 quart chicken stock
- 1 bay leaf
- 2 prigs fresh thyme
- 2 Tablespoons butter
- salt to taste
- black pepper to taste
Instructions
- Season the chicken with salt and pepper, and set aside for about 10 minutes
- In a 5.5 quart Dutch oven, or heavy bottom pan, heat the olive oil on medium to high heat.
- Add half of the chicken legs to brown on both sides, when they're light golden brown, remove them from the pan, and set aside on a plate. Repeat this process with the other half of the chicken legs.
- Drizzle some more olive oil in the pan, then reduce the heat to medium. Add in the diced onions, the white part of the scallions, and saute until soft.
- Next add in the Brazilian sofrito or the garlic, and saute until fragrant.
- Add in the paprika and the ground mustard powder, then stir to combine. Let it cook for about a minute, then add in the vinegar to deglaze the pan.
- Let the vinegar reduce in half, then add the chicken back to the pan. Stir to coat and cook until the acid evaporates.
- Sprinkle in the flour, and stir to combine.
- Add in the potatoes, the chicken stock, the bay leaf and the thyme - give everything a stir and make sure everything is submerged in liquid.
- Bring everything to a quick boil, then reduce to low heat, cover and simmer until the potatoes are cooked - about 20 minutes.
- Uncover the pan and add in half of the green onions. Stir and continue to simmer until the liquid thickens, another 40 minutes to an hour.
- Add in the rest of the green onions and the butter. Stir to combine. Turn off the heat, taste and adjust salt and pepper if needed.
- Serve with rice or crusty bread!
Bom Apetite!!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 245kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 17g | 34% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 264mg | 11% |
| Potassium | 611mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 17mg | 19% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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