I’ve always found it fascinating to see how people all over the world come up with similar foods (blintzes, crepes, tortillas). Or people take a dish from one country and then mix it up and change it to suit local tastes in a different country. Brazilian chicken paprika stew is one of the latter. It’s a Brazilian take on Hungarian chicken paprikash. The sour cream is gone, replaced with beans and sausage. I discovered this dish when I went to look for something to make with some extra beans, chicken, and half a lime. It’s a thick, rich, comforting stew, and not at all spicy. And it only requires one pot to make! I’m always in favor of less cleanup.
The original recipe was for 6 or 8 servings, which is way too many for one person, so I reduced it. It also called for both chicken breasts and boneless thighs, but I much prefer the thighs, so I skipped the breasts entirely. I only had bone-in thighs, so I just cut them up and left the bones in to cook. Yes, I took them out for the photo! They’ll turn into more chicken broth later.
I used spicy chicken sausage for this, but mild is fine if you prefer less spicy food.
I served this with crusty super-easy single loaf Kitchenaid bread, but rice works too. Or whatever starch you like: potatoes, noodles, etc. to sop up the sauce.
One thing on the paprika, it turns stale pretty quickly, so use a fresh jar/box or buy it in a spice store if you can.
Brazilian Chicken Paprika Stew Substitutions and Variations
- try it with lemon juice instead of lime
- add some chopped peanuts and ginger
- add some mild pepper, like poplano, either fresh or dried (ancho chili)
- substitute smoky paprika for extra depth of flavor
More Chicken and Bean Recipes