Coconut Chicken Stew with Brazilian Flair

Here’s a  recipe for Coconut Chicken Stew with Brazilian Flair — a comforting, rich stew inspired by Brazilian flavors, featuring tender chicken simmered in coconut milk with spices, herbs, and fresh vegetables.

Coconut Chicken Stew with Brazilian Flair

Ingredients

• For the stew:

  • 2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

  • 2 tbsp olive oil or vegetable oil

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)

  • 1 can (13.5 oz) coconut milk (full fat for creaminess)

  • 1 cup chicken broth or water

  • 1 tbsp fresh ginger, grated

  • 1-2 small hot chili peppers (like malagueta or jalapeño), finely chopped (optional, for heat)

  • 1 tsp smoked paprika

  • 1 tsp ground cumin

  • 1 tsp dried oregano

  • 1/2 tsp turmeric powder (optional, for color and flavor)

  • Salt and freshly ground black pepper, to taste

  • Juice of 1 lime

  • Fresh cilantro or parsley, chopped (for garnish)

• Optional additions:

  • 1-2 medium potatoes, peeled and diced (for heartiness)

  • 1 cup chopped okra (traditional in some Brazilian stews)

  • 1/2 cup cooked black beans or kidney beans (adds to Brazilian vibe)

Instructions

1. Prepare the chicken:

   • Season the chicken pieces with salt and pepper.

   • Heat the oil in a large pot or Dutch oven over medium-high heat.

   • Brown the chicken pieces in batches until golden on all sides, about 4-5 minutes per batch. Remove and set aside.

2. Sauté the aromatics:

   • In the same pot, add the chopped onion, garlic, and ginger. Sauté until fragrant and translucent, about 3-4 minutes.

   • Add the diced bell peppers and chili peppers (if using), and cook for another 3-4 minutes until softened.

3. Add spices and tomatoes:

   • Stir in the smoked paprika, cumin, oregano, turmeric, salt, and pepper.

   • Add the chopped tomatoes and cook until they break down and become saucy, about 5 minutes.

4. Simmer the stew:

   • Return the browned chicken to the pot.

   • Pour in the coconut milk and chicken broth.

   • If using potatoes or okra, add them now.

   • Bring to a gentle boil, then reduce heat to low, cover, and let simmer for about 25-30 minutes or until the chicken is cooked through and the potatoes (if added) are tender.

5. Finish the stew:

   • Taste and adjust seasoning with salt, pepper, and lime juice.

   • If adding beans, stir them in during the last 5 minutes of cooking to heat through.

6. Serve:

   • Garnish with fresh cilantro or parsley.

   • Serve hot over white rice or Brazilian-style farofa (toasted cassava flour) for an authentic touch.

Tips for Authentic Brazilian Flair:

• Use malagueta chili if you can find it, for authentic Brazilian heat.

• Add dendê oil (palm oil) if available, which gives a traditional Bahian taste and bright orange color.

• Serve with farofa (toasted cassava flour) or white rice to soak up the delicious sauce.

• A squeeze of fresh lime at the end really brightens the flavors.