Skip to main content New<> this month
Get the Allrecipes magazine

Brazilian Chicken Stew (Galinha Ensopada)

Rated as 3.5 out of 5 Stars

"An addictive chicken dish using chicken thighs. The secret is the little bit of sugar used in the browning stage. This recipe is very versatile. You like tomatoes? Add more. You want it thicker or thinner? Adjust the amount of broth. You are in control of your own dinner destiny."
Added to shopping list. Go to shopping list.


1 h 25 m servings 425
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Heat oil in a deep skillet over low heat. Sprinkle sugar over the bottom. Season chicken thighs with salt and pepper; cook in batches until browned, about 5 minutes per side.
  2. Transfer browned chicken to a plate. Remove skin.
  3. Cook onion in the same skillet until softened, 5 to 10 minutes. Stir in tomatoes. Return chicken to the skillet. Pour in enough broth to cover the chicken halfway. Simmer, partially covered, until chicken is tender and no longer pink in the center, about 1 hour.


  • Cook's Notes:
  • Skinless, boneless chicken thighs work well too.
  • Chicken can be simmered with onion and tomatoes in a slow cooker instead of the skillet in step 3.

Nutrition Facts

Per Serving: 425 calories; 26 8.9 36.5 129 2173 Full nutrition

Explore more


Read all reviews 2
Most helpful
Most positive
Least positive

For as most of the flavor comes from the tomatoes, having that much salt is overpowering. I would suggest that salt be to taste or 1 teaspoon.

Tasty dish that pleased the family. Thank you for sharing.