Ensopado de Frango Brasileiro (Versão Rápida)
This quick Brazilian chicken stew is everyday food. It’s the kind of dish that appears quietly in home kitchens, especially during the week, when there’s no time or reason for elaborate cooking.
In Brazil, chicken stews like this are part of a practical rhythm: simple ingredients, one pot, and a result that works with whatever else is already planned for the meal. It’s common, familiar, and deeply functional.
This version reflects how the dish is actually cooked at home — straightforward, adaptable, and focused on getting food on the table without unnecessary steps.
About this dish
Brazilian chicken stew doesn’t follow a single formula. Some versions are lighter and broth-like, others thicker and closer to a sauce. Tomatoes can be fresh or canned, and seasoning is often adjusted based on what’s available.
At home, Brazilians usually choose chicken thighs for more flavor, but chicken breast is also common, especially when speed matters. Outside Brazil, the dish is often confused with heavier stews or slow braises, but the everyday version is much simpler and faster.
This recipe stays close to how it’s normally prepared: quick cooking, mild seasoning, and a clean tomato base that doesn’t overpower the chicken.
Before you start
The expected texture is a light stew — not dry, not soupy. The sauce should lightly coat the chicken and the plate.
Chicken thighs give a richer result, but breast works well if you’re careful not to overcook. Tomatoes can be substituted with canned tomatoes if fresh ones aren’t available.
A common mistake is adding too much liquid. This is not meant to be a long-simmered stew. Start with a small amount of water and let the chicken and tomatoes do most of the work.
Ingredients prepared before cooking
Brazilian Chicken Stew (Quick Version)
Ingredients
Method
- Heat the olive oil in a pot over medium heat.
- Add the onion and cook until soft.
- Add the garlic and cook briefly until fragrant.
- Add the chicken, season with salt, pepper, and paprika, and stir well.
- Cook until the chicken is lightly sealed on all sides.
- Add the tomatoes and water or stock. Stir and bring to a gentle simmer.
- Cook partially covered for 15–20 minutes, until the chicken is tender and the sauce slightly thickened.
- Adjust seasoning and finish with fresh herbs before serving.
Notes
- Chicken thighs result in a richer sauce, but chicken breast works well if cooked gently.
- Do not add too much liquid — this stew should be lightly saucy, not soupy.
- Fresh tomatoes can be replaced with canned tomatoes when out of season.
- Paprika is optional and should be mild; this dish is not meant to be spicy.
- The stew thickens naturally as it rests for a few minutes after cooking.
Equipment used
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How Brazilians usually serve this
This chicken stew is most often served with Brazilian white rice. It may also appear alongside beans or a simple salad.
Some people spoon the sauce over the rice, others keep the chicken and rice side by side. Both are common and equally normal.
Storage & reheating
Keeps refrigerated for up to two days. Reheat gently over low heat.
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About The Brazilian Table
Practical Brazilian food, adapted for everyday kitchens outside Brazil.