Brazilian Chicken Stew Recipes

BRAZILIAN CHICKEN STEW

Steps:

• In a food processor, pulse the ginger with the garlic, jalapeños, lemon juice and paprika until finely chopped. Add the water and process to a paste.
• In a large saucepan, heat 2 tablespoons of the oil until shimmering.
• Add the onions and cook over moderate heat until softened, about 8 minutes.
• Add the ginger paste and cook until it begins to brown, about 3 minutes.
• Add half of the tomatoes along with the coconut milk, peanuts, 1/4 cup of the shredded coconut and 2 tablespoons of the cilantro and cook until slightly thickened, about 5 minutes.
• Scrape the sauce into a food processor or blender and puree.
• Return the sauce to the saucepan. Add the stock and the remaining tomatoes and 2 tablespoons of cilantro and bring to a boil.
• Season with salt and pepper and simmer over moderate heat until reduced to 5 cups, about 20 minutes. Keep warm.
• Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering.
• Season the chicken with salt and pepper and sauté over moderately high heat until golden and cooked through, about 10 minutes.
• Add the chicken; season with salt and pepper.
• Spoon into bowls and garnish with coconut and cilantro.
• Serve with steamed rice and lemon wedges.

BRAZILIAN STEW CHICKEN RECIPE

Steps:

• 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!

BRAZILIAN CHICKEN STEW (GALINHA ENSOPADA)

Steps:

• Heat oil in a deep skillet over low heat. Sprinkle sugar over the bottom. Season chicken thighs with salt and pepper; cook in batches until browned, about 5 minutes per side.
• Transfer browned chicken to a plate. Remove skin.
• Cook onion in the same skillet until softened, 5 to 10 minutes. Stir in tomatoes. Return chicken to the skillet. Pour in enough broth to cover the chicken halfway. Simmer, partially covered, until chicken is tender and no longer pink in the center, about 1 hour.

INSTANT POT® BOBO DE FRANGO (BRAZILIAN CHICKEN STEW)

Steps:

• Season chicken with salt and lime juice, and set aside to marinate while prepping the vegetables.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil and saute chicken tenders until browned, about 5 minutes. Remove and set aside. Add remaining tablespoon olive oil and saute onion and bell pepper until soft and translucent, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Turn off Saute function.
• Return chicken tenders to the Instant Pot®. Add chicken broth, yuca, and tomato, making sure chicken tenders are completely submerged in broth. Season lightly with salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken tenders, shred with 2 forks, and set aside. Turn on the Instant Pot® and select low Saute function. Using an immersion blender, blend stew in the pot. Add coconut milk and table cream while blending. Season with salt and stir in shredded chicken chopped cilantro and palm oil.
• Serve garnished with additional cilantro.