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Brazilian Chicken Stew (Quick Version)

A quick Brazilian-style chicken stew made in one pot with a light tomato sauce — practical, adaptable, and perfect with white rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Brazilian
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 700 g chicken thighs or breast cut into chunks
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 fresh tomatoes chopped (or 1 cup canned tomatoes)
  • 1 tsp salt (adjust to taste)
  • Black pepper to taste
  • 1 tsp paprika (optional)
  • 1 cup water or light chicken stock
  • Fresh parsley or green onions chopped (optional)

Method
 

  1. Heat the olive oil in a pot over medium heat.
  2. Add the onion and cook until soft.
  3. Add the garlic and cook briefly until fragrant.
  4. Add the chicken, season with salt, pepper, and paprika, and stir well.
  5. Cook until the chicken is lightly sealed on all sides.
  6. Add the tomatoes and water or stock. Stir and bring to a gentle simmer.
  7. Cook partially covered for 15–20 minutes, until the chicken is tender and the sauce slightly thickened.
  8. 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.