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Brazilian chicken stew


  • Heat a little oil in a large heavy-bottomed pan and gently sauté the onion until tender.
  • At the same time, whisk the chillies, garlic, paprika, ginger, lemon juice, 2 tbsp water and seasonings until well combined. Then add to the pan and briefly cook to toast the spices, continually stirring.
  • Add the tomatoes, coconut milk and about 1 cup stock. Stir and bring to the boil. Turn down the heat and simmer for about 20-30 mins until fragrant and fairly thick, adding more stock if needed.
  • Then add the chicken and gently cook for about 15-20 mins until tender, adding the peanuts for the last 5 mins.
  • Stir through the coriander and taste the sauce for seasoning.
  • Serve on a bed of steamed rice.


  • vegetable oil
  • 2 large onions, finely chopped
  • 3 small red chillies, finely chopped
  • 3-4 garlic cloves, crushed
  • 1 tbsp smoked (or plain) paprika
  • 80 gm grated fresh ginger
  • 2 tbsp fresh lemon juice
  • sea salt & freshly ground pepper
  • 2 cans diced tomatoes
  • ½ cup coconut milk
  • 2 cups chicken stock
  • 900 gm chicken thigh fillets, cut into chunks
  • ½ cup unsalted roasted peanuts
  • 2 tbsp roughly chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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