Brazilian Stew Chicken Recipe

Method13 steps · about 1 hr 45 min

1. 1

   Step 1: Season the chicken with salt and pepper (to taste), and set aside for about 10 minutes

   Uses 2 pounds bone in, skinless, chicken thighs and legs · salt and pepper to taste

2. 2

   Step 2: In a 5.5 quart Dutch oven, or heavy bottom pan, heat the olive oil (2 tablespoons) on medium to high heat.

   Uses 2 tablespoons olive oil

3. 3

   Step 3: 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.

   Uses seasoned chicken · heated olive oil

4. 4

   Step 4: Drizzle some more olive oil in the pan, then reduce the heat to medium. Add in the diced onions (1 cup), the white part of the scallions, and saute until soft.

   Uses Additional olive oil for sautéing, as needed · 1 cup diced onions · 1/4 cup white part of scallions, minced (from about a whole bunch)

5. 5

   Step 5: Next add in the Brazilian sofrito (1 tablespoon) or the garlic, and saute until fragrant.

   Uses sautéed onion and scallion whites · 1 tablespoon of Brazilian sofrito (or 3 cloves of garlic, minced)

6. 6

   Step 6: Add in the paprika (1 teaspoon) and the ground mustard powder (1 teaspoon), then stir to combine. Let it cook for about a minute, then add in the vinegar to deglaze the pan.

   Uses sautéed aromatics · 1 teaspoon of paprika · 1 teaspoon ground mustard powder · 1/4 cup apple cider vinegar

7. 7

   Step 7: Let the vinegar reduce in half, then add the chicken back to the pan. Stir to coat and cook until the acid evaporates.

   Uses aromatics with vinegar · browned chicken

8. 8

   Step 8: Sprinkle in the flour (2 Tablespoons), and stir to combine.

   Uses chicken coated in reduced aromatics · 2 Tablespoons flour

9. 9

   Step 9: Add in the potatoes, the chicken stock (4 cups), the bay leaf (1) and the thyme (2 sprigs) - give everything a stir and make sure everything is submerged in liquid.

   Uses chicken with flour · 1 pound of gold potatoes, halved · 4 cups chicken stock (1 US quart) · 1 bay leaf · 2 sprigs of fresh thyme

10. 10

    Step 10: Bring everything to a quick boil, then reduce to low heat, cover and simmer until the potatoes are cooked - about 20 minutes.

    Simmer potatoes · 20 minUses chicken and potatoes in stock

11. 11

    Step 11: Uncover the pan and add half of the scallion greens (½ cup). Stir and continue to simmer until the liquid thickens, another 40 minutes to an hour, and the chicken reaches 165°F (74°C) at its thickest part away from the bone.

    Simmer and thicken · 60 minUses covered-simmered chicken and potatoes · 1 cup of the green part of scallions, sliced (from about a whole bunch)

12. 12

    Step 12: Add in the rest of the green onions and the butter (2 Tablespoons). Stir to combine. Turn off the heat, taste and adjust salt and pepper (to taste) if needed.

    Uses thickened chicken stew · 1 cup of the green part of scallions, sliced (from about a whole bunch) · 2 Tablespoons of butter · salt and pepper to taste

13. 13

    Step 13: Serve with rice or crusty bread!

    Uses finished chicken stew · Cooked rice or crusty bread for serving