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Brazilian Chicken Stew (Galinha Ensopada)

Carrie Cozinha

"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."
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1 h 25 m servings 425 cals
Original recipe yields 4 servings

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  • Prep

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  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 g fat; 8.9 g carbohydrates; 36.5 g protein; 129 mg cholesterol; 2173 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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