Brazilian Stew Chicken Recipe

This Brazilian Stew Chicken recipe is super simple and comforting. Known as ensopado de frango in Portuguese, this one pot chicken stew is a super basic recipe with no frills or fancy ingredients. It's wonderful for a midweek dinner, and the leftovers are utterly magical.

📝 Ingredients

• 2 pounds bone in, skinless, chicken thighs and legs
• 2 tablespoons olive oil
• 1 cup diced onions
• 1/4 cup white part of scallions, minced (from about a whole bunch)
• 1 cup of the green part of scallions, sliced (from about a whole bunch)
• 1 tablespoon of Brazilian sofrito (or 3 cloves of garlic, minced)
• 1 teaspoon of paprika
• 1 teaspoon ground mustard powder
• 1/4 cup apple cider vinegar
• 2 Tablespoons flour
• 1 pound of gold potatoes, halved
• 1 quart chicken stock
• 1 bay leaf
• 2 sprigs of fresh thyme
• 2 Tablespoons of butter
• salt and pepper to taste

👨‍🍳 Instructions

1. 1Season the chicken with salt and pepper, and set aside for about 10 minutes
2. 2In a 5.5 quart Dutch oven, or heavy bottom pan, heat the olive oil on medium to high heat.
3. 3Add 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.
4. 4Drizzle 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.
5. 5Next add in the Brazilian sofrito or the garlic, and saute until fragrant.
6. 6Add 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.
7. 7Let the vinegar reduce in half, then add the chicken back to the pan. Stir to coat and cook until the acid evaporates.
8. 8Sprinkle in the flour, and stir to combine.
9. 9Add in the potatoes, the chicken stock, the bay leaf and the thyme - give everything a stir and make sure everything is submerged in liquid.
10. 10Bring everything to a quick boil, then reduce to low heat, cover and simmer until the potatoes are cooked - about 20 minutes.
11. 11Uncover 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.
12. 12Add 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.
13. 13Serve with rice or crusty bread!