Brazilian chicken paprika stew

Brazilian Chicken Paprika Stew

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

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Category: Dinner Recipes for One Person

Cuisine: Brazilian

2-3 bowls

Brazilian chicken paprika stew

Ingredients

  • 2 chicken thighs, cut into chunks (about one inch)
  • 1 chicken sausage, sliced
  • 1 tsp lime juice
  • Salt and pepper to taste
  • 2 T canola or other neutral oil
  • 1 garlic clove, minced,
  • 1/2 medium onion, diced
  • 1 tsp paprika
  • 1 tsp tomato paste
  • 1 1/2 C chicken broth
  • Generous pinch dried thyme, or about 1/2 tsp fresh thyme leaves
  • 1/2 C canned white beans
  • 1 tsp flour

Instructions

  1. Toss the chicken and the sausage in a bowl to combine them. Add the lime juice and then season to taste with salt and pepper.
  2. Add half the oil to a Dutch oven or medium size saucepan. Heat on medium high, then add the meat mixture. Brown the meat, turning occasionally, about 4 minutes. Once it’s browned, remove it from the pot and set aside while you go on to the next step.
  3. Lower the heat to medium, add the rest of the oil, and let that heat up. Once the oil is hot, add the garlic and onions. Sauté the vegetables until they wilt, about three minutes. Add the paprika and tomato paste and stir to incorporate the tomato into the vegetables.
  4. Add the chicken broth, bay leaf, and thyme, and bring to a boil. Once it boils, turn down the heat to low and simmer for 30 minutes.
  5. Remove a tablespoon of broth into a small ramekin or bowl and add the flour. Stir that together and put in the stew pot. Now add the beans and cook another 10 minutes to heat them through and thicken the broth. Remove the bay leaf and serve.

Notes

You can eat this with rice or crusty bread. I went with homemade bread.

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

Chicken Chili Verde Recipe

Moroccan Chicken and Bean Soup

Lentil Bean Sausage Soup




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