Brimming with vibrant spices and soulful flavors, Brazilian chicken dishes offer a delicious escape for your weeknight dinners. From zesty grilled skewers to creamy coconut stews, these authentic recipes bring the warmth of Brazil right to your kitchen. Ready to spice up your routine? Dive into our roundup of 18 must-try dishes that promise to transport your taste buds.
Brazilian Chicken Stroganoff
Dusk settles softly outside my kitchen window, and I find myself drawn to a recipe that feels like a warm embrace—a Brazilian twist on a classic comfort dish that transforms humble ingredients into something quietly magical. This version, with its creamy sauce and tender chicken, is the kind of meal that slows time, inviting you to savor each bite as the evening deepens.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 medium yellow onion
– 2 cloves garlic
– 8 oz white mushrooms
– 1 cup chicken broth
– 1 cup heavy cream
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch cubes.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
3. Add the chicken cubes to the skillet in a single layer, cooking for 5-6 minutes until golden brown on all sides. Tip: Avoid overcrowding the pan to ensure proper browning.
4. Transfer the cooked chicken to a plate and set aside.
5. Dice 1 medium yellow onion and mince 2 cloves garlic.
6. Reduce the heat to medium and add the onion to the same skillet, sautéing for 4-5 minutes until translucent.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Slice 8 oz white mushrooms and add them to the skillet, cooking for 5-6 minutes until softened and lightly browned.
9. Stir in 1 cup chicken broth, 1 cup heavy cream, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Tip: Whisk the tomato paste into the liquid first to prevent clumping.
10. Bring the sauce to a gentle simmer, then reduce the heat to low and cook for 8-10 minutes, stirring occasionally, until slightly thickened.
11. Return the cooked chicken to the skillet, stirring to coat it evenly in the sauce, and heat for 3-4 minutes until warmed through. Tip: For a richer flavor, let the dish rest off the heat for 5 minutes before serving.
12. Garnish with 2 tbsp chopped fresh parsley.
The texture is luxuriously creamy, with tender chicken pieces that melt against the earthy mushrooms and sweet onions. This stroganoff pairs beautifully over fluffy rice or buttery egg noodles, its smoky paprika notes lingering warmly on the palate as the last light fades.
Grilled Brazilian Chicken Skewers
Here, in the quiet of a December afternoon, the scent of charcoal and citrus drifts through memory, calling back to simpler gatherings where skewers sizzled over open flames. This recipe for grilled Brazilian chicken skewers offers a taste of that warmth, with tender chicken marinated in bright, garlicky flavors that caramelize beautifully over the grill.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1/4 cup olive oil
– 1/4 cup fresh lime juice
– 4 cloves garlic, minced
– 1 tbsp smoked paprika
– 1 tsp ground cumin
– 1 tsp salt
– 1/2 tsp black pepper
– 1 large red bell pepper, cut into 1-inch pieces
– 1 large yellow onion, cut into 1-inch pieces
– 8 wooden skewers, soaked in water for 30 minutes
Instructions
1. In a large bowl, whisk together 1/4 cup olive oil, 1/4 cup fresh lime juice, 4 cloves minced garlic, 1 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
2. Cut 1.5 lbs boneless, skinless chicken thighs into 1-inch cubes and add them to the marinade, tossing to coat evenly.
3. Cover the bowl and refrigerate the chicken for at least 20 minutes, or up to 2 hours for deeper flavor.
4. While the chicken marinates, soak 8 wooden skewers in water for 30 minutes to prevent burning on the grill.
5. Preheat a grill or grill pan to medium-high heat, approximately 400°F.
6. Thread the marinated chicken cubes onto the soaked skewers, alternating with 1-inch pieces of 1 large red bell pepper and 1 large yellow onion.
7. Place the skewers on the preheated grill and cook for 6-8 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F and has visible grill marks.
8. Remove the skewers from the grill and let them rest for 3 minutes before serving.
During this rest, the juices redistribute, ensuring each bite is succulent and moist. The chicken emerges with a smoky, slightly charred exterior that gives way to tender, flavorful meat, while the peppers and onions soften into sweet, caramelized accents. For a creative twist, serve these skewers over a bed of cilantro-lime rice or with a side of grilled pineapple to echo the tropical notes.
Brazilian Chicken Coxinha
Musing quietly in my kitchen as the afternoon light fades, I find myself drawn to the comforting ritual of shaping these golden teardrops. There’s something deeply satisfying about the process, a quiet meditation that yields a crispy, savory treasure. Let’s begin.
Serving: 15 | Pre Time: 45 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups cooked chicken breast, shredded
– 1/2 cup cream cheese
– 1/4 cup chopped green onions
– 1 tbsp olive oil
– 1 clove garlic, minced
– 1 cup chicken broth
– 1 cup all-purpose flour
– 1 cup water
– 2 cups vegetable oil for frying
– 1 cup breadcrumbs
– 2 large eggs, beaten
– 1/2 tsp salt
Instructions
1. Heat 1 tbsp olive oil in a skillet over medium heat for 1 minute.
2. Add 1 clove minced garlic and 1/4 cup chopped green onions, sautéing for 2 minutes until fragrant.
3. Stir in 2 cups shredded chicken and 1/2 cup cream cheese, cooking for 3 minutes until well combined.
4. Pour in 1 cup chicken broth, simmering the mixture for 5 minutes until thickened, then remove from heat to cool completely—this prevents the filling from steaming the dough later.
5. In a saucepan, combine 1 cup water, 1/2 tsp salt, and 1 cup chicken broth, bringing it to a boil over high heat.
6. Reduce heat to low, add 1 cup all-purpose flour all at once, and stir vigorously for 2 minutes until a smooth dough forms and pulls away from the pan.
7. Transfer the dough to a lightly floured surface, kneading for 3 minutes until elastic, then cover with a damp cloth to rest for 10 minutes—this relaxes the gluten for easier shaping.
8. Portion the dough into 15 equal balls, rolling each into a 3-inch circle on a floured surface.
9. Place 1 tbsp of the cooled chicken filling in the center of each circle.
10. Fold the dough over the filling, pinching the edges to seal and shaping into a teardrop form.
11. Dip each shaped coxinha into 2 beaten eggs, then coat evenly in 1 cup breadcrumbs, pressing gently to adhere—a double layer ensures extra crispiness.
12. Heat 2 cups vegetable oil in a deep pot to 350°F, verified with a kitchen thermometer.
13. Fry the coxinhas in batches of 4 for 4-5 minutes each, turning occasionally until golden brown all over.
14. Drain on a wire rack or paper towels for 2 minutes to maintain crunchiness.
15. Serve warm.
Reverently, bite into the crisp shell to discover the creamy, savory heart within. The contrast of textures—crunchy outside, tender inside—makes each morsel a delight. For a festive twist, arrange them on a platter with a zesty lime dipping sauce or alongside a simple green salad.
Moqueca de Frango (Brazilian Chicken Stew)
Gently, as the evening light softens, I find myself drawn to the warmth of the kitchen, where the promise of a slow-simmered stew feels like a quiet embrace. This Brazilian chicken stew, with its vibrant colors and fragrant steam, is a dish that invites you to pause and savor the process, transforming simple ingredients into a comforting, soulful meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp olive oil
– 1 large yellow onion, thinly sliced
– 4 cloves garlic, minced
– 1 red bell pepper, thinly sliced
– 1 green bell pepper, thinly sliced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 (13.5 oz) can full-fat coconut milk
– 1/4 cup fresh cilantro, chopped
– 1 lime, juiced
– 1 tsp paprika
– 1/2 tsp ground cumin
– Salt to taste
Instructions
1. Pat the chicken pieces dry with paper towels to ensure even browning.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken in a single layer, working in batches if needed to avoid overcrowding, and cook until golden brown on all sides, about 5-7 minutes total. Remove and set aside.
4. Reduce the heat to medium and add the onion to the pot, sautéing until translucent and soft, about 5 minutes.
5. Stir in the garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Add the red and green bell peppers, cooking until they begin to soften, about 4 minutes.
7. Pour in the diced tomatoes with their juices and the coconut milk, scraping up any browned bits from the bottom of the pot for added flavor.
8. Return the browned chicken to the pot, along with any accumulated juices.
9. Stir in the paprika and cumin, then season with salt.
10. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 30 minutes, stirring occasionally to prevent sticking.
11. After 30 minutes, remove the lid and stir in the chopped cilantro and lime juice, cooking for an additional 2 minutes to let the flavors meld.
12. Taste and adjust seasoning if necessary, then remove from heat.
Dense with tender chicken and softened vegetables, the stew boasts a creamy, slightly tangy broth that clings to each spoonful. Serve it over a bed of fluffy white rice or with crusty bread for soaking up every last drop, and consider garnishing with extra cilantro or a sprinkle of red pepper flakes for a touch of heat.
Brazilian Chicken and Rice Casserole
There’s something quietly comforting about a dish that simmers away, filling the kitchen with warmth and anticipation. Today, as the light fades on this December afternoon, I find myself drawn to the simple, hearty embrace of a Brazilian chicken and rice casserole.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup long-grain white rice
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 cups chicken broth
– 1 red bell pepper, diced
– 1/2 cup frozen peas
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F.
2. Heat 2 tbsp olive oil in a large, oven-safe skillet or Dutch oven over medium heat.
3. Add 1 diced yellow onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
4. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1.5 lbs of chicken pieces, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Cook for 5-6 minutes, turning occasionally, until the chicken is lightly browned on all sides.
6. Tip: For deeper flavor, let the chicken develop a golden crust without moving it too much during the first 2-3 minutes of browning.
7. Add 1 cup of long-grain white rice to the skillet and stir to coat the grains in the oil for 1 minute.
8. Pour in 1 can of undrained diced tomatoes and 2 cups of chicken broth. Stir gently to combine.
9. Bring the mixture to a simmer, then immediately remove the skillet from the stovetop.
10. Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven.
11. Bake for 25 minutes.
12. Carefully remove the skillet from the oven. Stir in 1 diced red bell pepper and 1/2 cup frozen peas.
13. Tip: The residual heat will perfectly cook the bell pepper to a tender-crisp texture and warm the peas through.
14. Re-cover the skillet and return it to the oven to bake for an additional 10 minutes.
15. Remove the skillet from the oven and let it rest, covered, for 5 minutes. This allows the rice to finish absorbing any remaining liquid.
16. Tip: Fluff the rice gently with a fork before serving to separate the grains without making them mushy.
17. Stir in 1/4 cup of chopped fresh parsley.
Layers of tender chicken and fluffy rice meld with the bright acidity of tomatoes and the sweet crunch of bell pepper. Leftovers reheat beautifully, and for a fresh twist, serve it with a squeeze of lime juice or a dollop of cool sour cream.
Frango à Passarinho (Brazilian Fried Chicken Bites)
Venturing into the quiet kitchen, I find myself drawn to the simple comfort of small, savory bites, a gentle reminder that joy often arrives in humble packages. This recipe for Brazilian-style fried chicken pieces, known as Frango à Passarinho, offers a tender, flavorful escape, perfect for a reflective evening or a shared moment with loved ones. It’s a dish that whispers of warmth and connection, inviting you to slow down and savor each crisp, golden piece.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs chicken wings, split at joints
– 1 cup all-purpose flour
– 2 tbsp cornstarch
– 1 tsp garlic powder
– 1 tsp paprika
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup buttermilk
– 4 cups vegetable oil
– 2 tbsp fresh lime juice
Instructions
1. In a large bowl, combine the chicken wings and buttermilk, ensuring all pieces are fully coated, and let them marinate for 10 minutes to tenderize the meat.
2. In a separate bowl, whisk together the all-purpose flour, cornstarch, garlic powder, paprika, salt, and black pepper until evenly blended.
3. Remove each chicken wing from the buttermilk, allowing excess to drip off, then dredge it thoroughly in the flour mixture, pressing gently to adhere the coating.
4. Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F, using a thermometer to ensure accuracy for even frying.
5. Carefully add the coated chicken wings to the hot oil in a single layer without overcrowding, frying in batches if necessary to maintain the oil temperature.
6. Fry the chicken for 8-10 minutes, turning occasionally with tongs, until the exterior is golden brown and crispy, and the internal temperature reaches 165°F when checked with a meat thermometer.
7. Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil, which helps keep the coating crisp rather than soggy.
8. Drizzle the fresh lime juice evenly over the hot chicken wings just before serving to add a bright, zesty note that balances the richness.
9. Serve immediately while warm and crispy.
Delightfully crisp on the outside yet tender and juicy within, these bites offer a savory depth from the spices, lifted by the tangy hint of lime. For a creative twist, pair them with a cool cilantro dipping sauce or scatter them over a bed of greens for a playful salad, letting the textures and flavors mingle in each satisfying bite.
Brazilian Chicken Feijoada
Evenings like this, when the light fades early and the air carries a chill, I find myself drawn to the kitchen to prepare something that simmers slowly and fills the home with a deep, comforting aroma. Brazilian Feijoada is that dish for me—a rich, soulful stew of black beans and chicken that transforms simple ingredients into a celebration of flavor. It’s a meal that asks for patience and rewards it generously with every spoonful.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 8 oz dried black beans
– 6 cups chicken broth
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 bay leaves
– 1 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/4 tsp black pepper
– 1 orange, sliced
– 1/4 cup fresh cilantro, chopped
Instructions
1. Rinse 8 oz of dried black beans under cold water in a colander, then place them in a large bowl and cover with 4 cups of water to soak overnight; for a quicker method, cover with boiling water and let stand for 1 hour before draining.
2. Heat 1 tbsp of olive oil in a large Dutch oven or heavy pot over medium heat until it shimmers, about 2 minutes.
3. Pat 1.5 lbs of boneless, skinless chicken thighs dry with paper towels, then add them to the pot in a single layer without crowding; cook for 5-6 minutes per side until golden brown, then transfer to a plate.
4. Add 1 diced large yellow onion to the same pot and cook for 5 minutes, stirring occasionally, until softened and translucent.
5. Stir in 4 minced cloves of garlic, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/4 tsp black pepper, cooking for 1 minute until fragrant.
6. Drain the soaked black beans and add them to the pot along with 6 cups of chicken broth, 2 bay leaves, and the browned chicken thighs.
7. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer gently for 2 hours, stirring every 30 minutes to prevent sticking.
8. After 2 hours, remove the chicken thighs with tongs, shred them into bite-sized pieces using two forks, and return the meat to the pot, discarding any bones or skin.
9. Add the slices of 1 orange to the pot, submerging them in the stew, and continue to simmer uncovered for an additional 20 minutes to allow the flavors to meld and the liquid to thicken slightly.
10. Remove the pot from the heat, discard the bay leaves and orange slices, and stir in 1/4 cup of chopped fresh cilantro.
11. Let the feijoada rest for 10 minutes before serving to allow the beans to absorb the remaining liquid fully.
Mellow and deeply satisfying, this feijoada yields tender chicken that falls apart amidst creamy black beans, all infused with a smoky warmth from the paprika. The orange adds a subtle brightness that cuts through the richness, making each bite complex yet comforting. Serve it over steamed rice with a side of sautéed collard greens for a traditional Brazilian touch, or enjoy it simply with crusty bread to soak up every last drop of the savory broth.
Brazilian Chicken Pasta with Catupiry
Perhaps it’s the gentle hum of the kitchen on a quiet evening, the soft sizzle in the pan, that makes this dish feel like a warm embrace. Brazilian Chicken Pasta with Catupiry is a creamy, comforting creation that transforms simple ingredients into something deeply satisfying, perfect for a reflective meal at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 red bell pepper
– 8 oz penne pasta
– 1 cup chicken broth
– 1 cup heavy cream
– 7 oz Catupiry cheese
– 1/4 cup chopped fresh parsley
Instructions
1. Cut 1 lb of chicken breasts into 1-inch cubes and season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the seasoned chicken to the skillet in a single layer and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through. Tip: Avoid overcrowding the pan to ensure proper browning.
4. Transfer the cooked chicken to a clean plate and set aside.
5. Dice 1 medium yellow onion, mince 3 cloves garlic, and slice 1 red bell pepper into thin strips.
6. In the same skillet over medium heat, add the diced onion and cook for 4-5 minutes until translucent and soft.
7. Add the minced garlic and sliced bell pepper to the skillet and cook for 3-4 minutes, stirring frequently, until fragrant and slightly softened.
8. While the vegetables cook, bring a large pot of salted water to a rolling boil and cook 8 oz penne pasta according to package directions until al dente, about 10-12 minutes. Drain and set aside.
9. Pour 1 cup chicken broth into the skillet with the vegetables, scraping up any browned bits from the bottom with a wooden spoon.
10. Stir in 1 cup heavy cream and bring the mixture to a gentle simmer over medium-low heat.
11. Reduce the heat to low and add 7 oz Catupiry cheese, stirring constantly until the cheese is fully melted and the sauce is smooth and creamy, about 3-4 minutes. Tip: Keep the heat low to prevent the dairy from curdling.
12. Return the cooked chicken and drained pasta to the skillet, tossing gently to coat everything evenly in the sauce.
13. Cook for 2-3 minutes over low heat until everything is heated through.
14. Remove the skillet from the heat and stir in 1/4 cup chopped fresh parsley. Tip: Adding the parsley off the heat preserves its fresh color and flavor.
Elegantly creamy and richly flavored, the Catupiry cheese melts into a velvety sauce that clings to every piece of pasta and tender chicken. For a creative twist, serve it in shallow bowls garnished with extra parsley and a side of crusty bread to soak up every last drop of the luxurious sauce.
Brazilian Chicken Pot Pie
Just now, as the winter light fades outside my kitchen window, I find myself drawn to the warmth of something comforting yet unfamiliar—a dish that bridges continents with its humble, nourishing embrace. This Brazilian chicken pot pie whispers of home while inviting new flavors to the table, its golden crust promising coziness on this quiet evening.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 red bell pepper, diced
– 1 cup frozen corn kernels
– 1 cup frozen peas
– 1 (14-ounce) can diced tomatoes, drained
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tablespoon all-purpose flour
– 1 package (17.3 ounces) frozen puff pastry, thawed
– 1 egg, beaten
Instructions
1. Preheat your oven to 400°F (200°C) and lightly grease a 9-inch deep-dish pie plate.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add 1 large diced onion and cook, stirring occasionally, until translucent and soft, 5–7 minutes.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1.5 pounds cubed chicken breasts, 1 teaspoon salt, and 1/2 teaspoon black pepper, cooking until the chicken is no longer pink on the outside, 5–6 minutes.
6. Mix in 1 diced red bell pepper, 1 cup frozen corn, 1 cup frozen peas, and 1 can drained diced tomatoes, cooking for 3 minutes to soften slightly.
7. Sprinkle 1 tablespoon all-purpose flour over the mixture and stir continuously for 1 minute to cook off the raw flour taste.
8. Pour in 1 cup chicken broth and 1/2 cup heavy cream, bringing to a gentle simmer and cooking until the sauce thickens enough to coat the back of a spoon, 4–5 minutes.
9. Transfer the filling to the prepared pie plate and let it cool for 10 minutes to prevent the pastry from becoming soggy.
10. Roll out the thawed puff pastry on a lightly floured surface to fit the top of the pie plate, then drape it over the filling.
11. Trim any excess pastry, crimp the edges with a fork to seal, and cut 3 small slits in the center for steam to escape.
12. Brush the pastry evenly with 1 beaten egg for a golden finish.
13. Bake at 400°F for 25–30 minutes, until the crust is puffed and deep golden brown.
14. Let the pie rest for 10 minutes before serving to allow the filling to set.
The flaky, buttery crust gives way to a creamy, savory filling where tender chicken mingles with sweet corn and peas, all brightened by the tang of tomatoes. Serve it with a simple green salad to balance the richness, or enjoy a slice straight from the pan while it’s still steaming—each bite feels like a gentle hug on a cold night.
Brazilian Chicken and Cornmeal Dumplings
Now, as the winter light fades gently outside, I find myself drawn to the kitchen, where the promise of something warm and comforting whispers from a pot simmering on the stove. This dish, with its roots in the heart of Brazil, is a humble embrace of tender chicken and soft, pillowy dumplings, a quiet celebration of simple, nourishing ingredients coming together.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 6 cups chicken broth
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup yellow cornmeal
– 1/2 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 large egg
– 1/2 cup milk
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 2 minutes until shimmering.
2. Add 1 large diced yellow onion and cook for 5-7 minutes, stirring occasionally, until translucent and soft.
3. Stir in 4 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1.5 lbs chicken thigh pieces and cook for 5 minutes, turning occasionally, until lightly browned on all sides.
5. Pour in 6 cups chicken broth, 1 tsp salt, and 1/2 tsp black pepper, then bring to a boil over high heat.
6. Reduce heat to low, cover the pot, and simmer for 25 minutes until the chicken is tender and cooked through.
7. While the chicken simmers, in a medium bowl, whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt until well combined.
8. In a small bowl, beat 1 large egg with 1/2 cup milk, then pour this wet mixture into the dry ingredients and stir just until a thick batter forms; avoid overmixing to keep the dumplings light.
9. After the chicken has simmered for 25 minutes, uncover the pot and increase the heat to medium to maintain a gentle simmer.
10. Using a tablespoon, drop heaping spoonfuls of the cornmeal batter directly into the simmering broth, spacing them apart; you should have about 12 dumplings.
11. Cover the pot again and cook the dumplings for 15 minutes without lifting the lid, which allows them to steam properly and become fluffy.
12. Uncover the pot, sprinkle 2 tbsp chopped fresh parsley over the top, and remove from heat.
13. Let the dish rest for 5 minutes before serving to allow the flavors to meld and the dumplings to set slightly.
Gently ladle this stew into bowls, where the dumplings will be soft and cake-like, soaking up the rich, savory broth. The chicken falls apart with a fork, offering a tender contrast to the dumplings’ comforting texture, while a hint of parsley adds a fresh, bright note. For a creative twist, serve it alongside a simple green salad or with crusty bread to soak up every last drop of the flavorful liquid.
Brazilian Chicken Salad with Hearts of Palm
Perhaps there’s something quietly comforting about a salad that feels both fresh and substantial, a dish that carries the warmth of Brazilian kitchens into our own. Picture tender chicken mingling with the delicate crunch of hearts of palm, all brought together with a creamy, bright dressing—it’s a simple yet satisfying escape on a plate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 cup mayonnaise
– 1/4 cup fresh lime juice
– 1 (14 oz) can hearts of palm, drained and sliced into 1/2-inch rounds
– 1/2 cup finely chopped red onion
– 1/2 cup chopped fresh cilantro
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning.
2. Season both sides of the chicken evenly with 1/4 teaspoon of the salt and the black pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the chicken in the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F on an instant-read thermometer.
5. Transfer the chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
6. While the chicken rests, in a large mixing bowl, whisk together the mayonnaise, lime juice, and remaining 1/4 teaspoon salt until smooth.
7. Dice the rested chicken into 1/2-inch cubes.
8. Add the diced chicken, sliced hearts of palm, chopped red onion, and chopped cilantro to the bowl with the dressing.
9. Gently fold all ingredients together until evenly coated, being careful not to break the hearts of palm.
10. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
11. Serve chilled, optionally garnished with extra cilantro leaves.
Keenly balanced, this salad offers a creamy texture punctuated by the crisp, slightly tangy bite of hearts of palm. The lime-infused dressing brightens each forkful, making it perfect for scooping onto butter lettuce cups or serving alongside grilled vegetables for a light summer meal.
Brazilian Chicken Empanadas
Just now, as the evening light fades on this quiet Christmas Eve, my thoughts drift to the warm, savory pockets of comfort I learned to make years ago—Brazilian chicken empanadas. They are a simple, handheld embrace of flavor, perfect for these reflective hours.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup ice water
– 1 tablespoon olive oil
– 1/2 cup yellow onion, finely diced
– 1 clove garlic, minced
– 1 cup cooked chicken breast, shredded
– 1/4 cup green olives, pitted and chopped
– 1/4 teaspoon ground cumin
– 1 large egg
– 1 tablespoon water
Instructions
1. In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt.
2. Add 1/2 cup cold, cubed unsalted butter to the flour mixture, using a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
3. Gradually pour in 1/4 cup ice water, stirring with a fork until a dough just comes together; avoid overmixing to keep the pastry tender.
4. Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax.
5. While the dough chills, heat 1 tablespoon olive oil in a skillet over medium heat.
6. Sauté 1/2 cup finely diced yellow onion for 5 minutes, until translucent and soft.
7. Add 1 minced garlic clove and cook for 1 more minute, stirring constantly to prevent burning.
8. Stir in 1 cup shredded cooked chicken breast, 1/4 cup chopped green olives, and 1/4 teaspoon ground cumin, cooking for 2 minutes to blend the flavors; let the filling cool completely to avoid steaming the dough.
9. Preheat your oven to 375°F and line a baking sheet with parchment paper.
10. On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness.
11. Use a 4-inch round cutter to cut out circles from the dough, re-rolling scraps as needed.
12. Place 1 tablespoon of the cooled chicken filling in the center of each dough circle.
13. In a small bowl, whisk together 1 large egg and 1 tablespoon water to create an egg wash.
14. Brush the edges of each dough circle lightly with the egg wash to help seal the empanadas.
15. Fold each circle over the filling to form a half-moon shape, pressing the edges firmly with a fork to crimp and seal them tightly.
16. Arrange the empanadas on the prepared baking sheet, spacing them about 1 inch apart.
17. Brush the tops of the empanadas with the remaining egg wash for a golden finish.
18. Bake at 375°F for 18-20 minutes, until the pastry is golden brown and flaky.
19. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Perhaps the true joy lies in that first bite: the crisp, buttery crust gives way to a moist, savory filling, with the briny olives adding a bright contrast. Serve them warm with a dollop of spicy salsa or alongside a simple green salad for a comforting meal that feels both familiar and delightfully new.
Brazilian Chicken and Cheese Bread Rolls
Zigzagging through memories of cozy kitchens and distant travels, I find myself craving the warm, pillowy comfort of Brazilian chicken and cheese bread rolls. These little bundles, with their golden crust and soft, cheesy heart, feel like a gentle hug on a quiet evening, a simple pleasure that bridges continents from my own countertop.
Serving: 12 rolls | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups tapioca flour
– 1 cup whole milk
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon salt
– 1 1/2 cups shredded mozzarella cheese
– 1 cup cooked shredded chicken breast
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine 1 cup whole milk, 1/2 cup vegetable oil, and 1 teaspoon salt, then heat over medium heat until it just begins to simmer, about 3-4 minutes.
3. Remove the saucepan from heat and immediately stir in 2 cups tapioca flour with a wooden spoon until a smooth, sticky dough forms; let it cool for 5 minutes to avoid cooking the eggs.
4. Crack 2 large eggs into the dough and mix vigorously until fully incorporated and the dough becomes glossy and elastic.
5. Fold in 1 1/2 cups shredded mozzarella cheese, 1 cup cooked shredded chicken breast, and 1/4 cup grated Parmesan cheese until evenly distributed throughout the dough.
6. With lightly oiled hands, scoop about 2 tablespoons of dough and roll it into a ball, placing it on the prepared baking sheet; repeat to make 12 rolls, spacing them 2 inches apart.
7. Bake in the preheated oven for 18-20 minutes, or until the rolls are puffed, golden brown, and sound hollow when tapped on the bottom.
8. Transfer the rolls to a wire rack and let them cool for 5 minutes before serving to allow the interior to set properly.
Biting into one reveals a delightfully chewy exterior that gives way to a soft, stretchy center, with the savory chicken and melted cheeses melding into a rich, comforting flavor. Serve them warm alongside a crisp salad for a light meal, or split and fill with extra cheese for an indulgent twist that makes any quiet moment feel special.
Brazilian Chicken and Black Bean Stew
As the winter light fades on this quiet December evening, I find myself drawn to the warmth of a simmering pot, a comforting ritual that feels like a gentle embrace. This Brazilian chicken and black bean stew, with its rich, earthy aromas, is the kind of dish that fills a kitchen with stories and a heart with quiet contentment, a simple reminder of how food can anchor us in the present moment.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 1 hour 15 minutes
Ingredients
– 2 tablespoons olive oil
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 1 red bell pepper, diced
– 2 (15-ounce) cans black beans, drained and rinsed
– 1 (14.5-ounce) can diced tomatoes
– 4 cups chicken broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried oregano
– Salt, to taste
– Fresh cilantro, chopped, for garnish
Instructions
1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
2. Add 1.5 pounds of boneless, skinless chicken thigh pieces to the pot in a single layer, working in batches if needed to avoid crowding, and cook until browned on all sides, about 6-8 minutes total; remove the chicken with a slotted spoon and set aside on a plate.
3. Reduce the heat to medium and add 1 large diced yellow onion to the pot, stirring occasionally and scraping up any browned bits from the bottom, until softened and translucent, about 5 minutes.
4. Stir in 4 minced garlic cloves and 1 diced red bell pepper, cooking until fragrant and the pepper begins to soften, about 3 minutes.
5. Return the browned chicken to the pot along with any accumulated juices.
6. Add 2 (15-ounce) cans of drained and rinsed black beans, 1 (14.5-ounce) can of diced tomatoes with their juices, and 4 cups of chicken broth.
7. Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of dried oregano, stirring gently to combine all ingredients.
8. Bring the stew to a boil over high heat, then immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 45 minutes, stirring occasionally to prevent sticking.
9. After 45 minutes, remove the lid and continue simmering uncovered for an additional 15 minutes to allow the stew to thicken slightly; the liquid should reduce by about one-quarter.
10. Taste the stew and season with salt as needed, starting with 1/2 teaspoon and adjusting gradually.
11. Ladle the hot stew into bowls and garnish generously with freshly chopped cilantro.
On a cold evening, this stew offers a velvety, thick broth that clings to tender chicken and creamy black beans, with the smoked paprika lending a subtle, smoky depth. Serve it over a bed of fluffy white rice or with crusty bread for soaking up every last drop, and let the warmth of cumin and garlic linger on your tongue like a quiet, comforting memory.
Brazilian Chicken and Coconut Milk Curry
Lately, I’ve found myself craving the kind of warmth that seeps into your bones, a gentle reminder of comfort on a quiet evening. This Brazilian chicken and coconut milk curry offers just that—a creamy, aromatic embrace that feels both familiar and wonderfully new. It’s a dish that invites you to slow down, to savor each spoonful as the day unwinds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 tbsp olive oil
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 red bell pepper, thinly sliced
– 2 tbsp tomato paste
– 1 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp ground turmeric
– 1 (13.5 oz) can full-fat coconut milk
– 1 cup low-sodium chicken broth
– 1 tbsp fresh lime juice
– 1/4 cup fresh cilantro, chopped
– Salt, to taste
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure a good sear.
2. Heat 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers, about 1 minute.
3. Add the chicken pieces in a single layer, working in batches if needed, and sear for 3–4 minutes per side until golden brown; transfer to a plate.
4. Reduce the heat to medium and add the chopped onion to the same pot; sauté for 5 minutes, stirring occasionally, until softened and translucent.
5. Stir in the minced garlic, grated ginger, and sliced red bell pepper; cook for 2 more minutes until fragrant.
6. Add the tomato paste, curry powder, cumin, and turmeric; toast the spices for 1 minute, stirring constantly to prevent burning.
7. Pour in the coconut milk and chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor.
8. Return the seared chicken and any accumulated juices to the pot, bringing the mixture to a gentle simmer.
9. Reduce the heat to low, cover the pot with a lid, and let it simmer for 25 minutes, stirring halfway through, until the chicken is tender and cooked through.
10. Stir in 1 tbsp fresh lime juice and 1/4 cup chopped cilantro just before serving.
11. Taste the curry and season with salt as needed, starting with 1/2 tsp and adjusting gradually.
Soft and succulent, the chicken melts into the velvety coconut sauce, which carries the warm, earthy notes of turmeric and cumin. Serve it over a bed of fluffy jasmine rice to soak up every drop, or with a side of toasted plantains for a sweet, crispy contrast that highlights the curry’s gentle heat.
Brazilian Chicken and Sweet Potato Mash
Gently, as the evening light softens on this December day, I find myself drawn to the warmth of a kitchen and the quiet comfort of a meal that bridges continents—a simple yet soulful dish that feels like a gentle embrace after a long year. It’s a humble combination of tender chicken and creamy sweet potatoes, simmered with spices that whisper of sun-drenched markets and home-cooked generosity, perfect for a cozy winter night when time seems to slow and the heart seeks solace.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 2 large sweet potatoes (about 2 lbs)
– 1 yellow onion
– 3 cloves garlic
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup chicken broth
– 1/4 cup heavy cream
– 2 tbsp unsalted butter
Instructions
1. Peel the sweet potatoes and cut them into 1-inch cubes.
2. Place the sweet potato cubes in a large pot, cover with water, and bring to a boil over high heat.
3. Reduce the heat to medium and simmer the sweet potatoes for 15 minutes, or until they are fork-tender.
4. While the sweet potatoes cook, dice the yellow onion and mince the garlic cloves.
5. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Add the diced onion to the skillet and sauté for 5 minutes, stirring occasionally, until translucent.
7. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
8. Pat the chicken thighs dry with paper towels and season both sides with the ground cumin, smoked paprika, salt, and black pepper.
9. Increase the skillet heat to medium-high and add the seasoned chicken thighs, cooking for 4 minutes per side until golden brown.
10. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom with a wooden spoon for added flavor.
11. Reduce the heat to low, cover the skillet, and simmer the chicken for 20 minutes, or until the internal temperature reaches 165°F.
12. Drain the cooked sweet potatoes and return them to the pot off the heat.
13. Add the heavy cream and unsalted butter to the sweet potatoes, then mash with a potato masher until smooth and creamy.
14. Remove the chicken from the skillet, let it rest for 5 minutes, then shred it with two forks.
15. Return the shredded chicken to the skillet and stir to coat it in the remaining juices.
16. Serve the chicken over the sweet potato mash, spooning any extra skillet sauce on top.
Zesty yet mellow, this dish offers a velvety mash that melts against the savory, spiced chicken, creating a harmony of sweet and earthy notes. For a creative twist, top it with a sprinkle of fresh cilantro or a drizzle of lime juice to brighten the deep flavors, making it feel both nourishing and celebratory on a quiet winter evening.
Brazilian Chicken and Cassava Casserole
Dusk settles softly outside my kitchen window, and I find myself drawn to the warmth of a dish that feels like a gentle embrace. This Brazilian chicken and cassava casserole, with its humble ingredients, whispers of comfort and shared tables, a simple yet deeply satisfying meal that slows the pace of an evening. It’s the kind of food that fills the room with a quiet, savory aroma, inviting you to pause and savor.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 1 hour 15 minutes
Ingredients
– 2 tablespoons olive oil
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 red bell pepper, diced
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 cup chicken broth
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 pounds cassava (yuca), peeled and cut into 1-inch chunks
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 375°F.
2. Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven or deep skillet over medium-high heat.
3. Add 1.5 pounds of chicken pieces and cook for 5-7 minutes, stirring occasionally, until they are lightly browned on all sides. Tip: Pat the chicken dry with paper towels before cooking to ensure a better sear.
4. Remove the chicken from the pot and set it aside on a plate.
5. In the same pot, add the diced onion and cook for 4-5 minutes, stirring frequently, until it becomes translucent and soft.
6. Add the minced garlic and diced red bell pepper, cooking for another 2-3 minutes until fragrant.
7. Stir in the can of diced tomatoes, 1 cup of chicken broth, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
8. Return the browned chicken to the pot, along with any accumulated juices.
9. Add the cassava chunks to the pot, stirring gently to combine everything. Tip: Soak the peeled cassava in cold water for 10 minutes beforehand to help remove excess starch for a creamier texture.
10. Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
11. Bake for 45 minutes, until the cassava is fork-tender and the chicken is cooked through.
12. Carefully remove the pot from the oven and stir in 1/2 cup of heavy cream and 1/2 cup of grated Parmesan cheese until well incorporated. Tip: Let the casserole rest for 5 minutes after baking to allow the flavors to meld and the sauce to thicken slightly.
13. Sprinkle with 2 tablespoons of chopped fresh parsley before serving.
The cassava softens into a velvety, starchy base that soaks up the rich, tomato-infused sauce, while the chicken remains tender and flavorful. Serve it in shallow bowls with a side of crusty bread to mop up every last bit, or top it with a fried egg for a hearty brunch twist that feels both rustic and comforting.
Brazilian Chicken and Pineapple Skewers
Maybe it’s the gentle sizzle of pineapple caramelizing on the grill, or the way the smoky-sweet aroma seems to slow time itself, but these skewers always feel like a quiet, sun-drenched pause. They’re a simple dance of juicy chicken and bright fruit, a recipe that asks for little more than patience and an open flame, perfect for those evenings when cooking feels less like a task and more like a gentle ritual.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 fresh pineapple
– 3 tbsp olive oil
– 3 tbsp lime juice
– 2 tbsp honey
– 3 cloves garlic, minced
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 wooden skewers
Instructions
1. Soak 8 wooden skewers in water for at least 20 minutes to prevent burning.
2. Cut 1.5 lbs of chicken breasts into 1-inch cubes.
3. Peel and core 1 fresh pineapple, then cut it into 1-inch chunks.
4. In a large bowl, whisk together 3 tbsp olive oil, 3 tbsp lime juice, 2 tbsp honey, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Add the chicken cubes to the bowl, tossing to coat them evenly in the marinade.
6. Cover the bowl and refrigerate the chicken for a minimum of 1 hour, or up to 4 hours for deeper flavor.
7. Preheat a grill or grill pan to medium-high heat, approximately 400°F.
8. Thread the marinated chicken and pineapple chunks alternately onto the soaked skewers.
9. Place the skewers on the preheated grill.
10. Grill for 5-7 minutes, then flip each skewer carefully with tongs.
11. Grill for another 5-7 minutes until the chicken reaches an internal temperature of 165°F and has visible grill marks, and the pineapple is lightly charred.
12. Remove the skewers from the grill and let them rest for 3 minutes before serving.
Here, the chicken emerges incredibly tender and infused with smoky warmth, while the pineapple softens into sticky, caramelized jewels. Serve them straight from the grill over a bed of cilantro rice, or let them cool slightly and tuck the pieces into warm tortillas for a handheld feast.
Summary
Culinary adventure awaits! This collection brings the vibrant, authentic flavors of Brazil right to your kitchen. From comforting stews to zesty grilled delights, there’s a dish for every occasion. We hope you’re inspired to try a recipe, share your favorite in the comments, and pin this roundup to your Pinterest boards for your next delicious journey. Happy cooking!
