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A bowl of Brazilian Chicken Stew next to a pot of it
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5 from 1 vote

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.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main Course, Soup
Cuisine: Brazilian
Keyword: fall recipe, kid friendly, one pot recipe, winter recipe
Servings: 8 Servings
Calories: 245kcal
Author: aline_shaw


  • 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


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

Bom Apetite!!


    Serving: 1serving | Calories: 245kcal | Carbohydrates: 19g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 264mg | Potassium: 611mg | Fiber: 2g | Sugar: 4g | Vitamin A: 405IU | Vitamin C: 17mg | Calcium: 39mg | Iron: 2mg