Baixaria de Frango (Brazilian Chicken Stew)

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (200g) cooked black beans 1 cup (200g) cooked black beans
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 55g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the sliced bell peppers and diced tomatoes to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Stir in the tomato paste, paprika, cumin, and dried oregano. Cook for another minute to allow the flavors to meld together.
5. 5.
   Return the chicken to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
6. 6.
   Stir in the cooked black beans and season with salt and pepper to taste. Simmer for an additional 10 minutes to allow the flavors to blend.
7. 7.
   Serve the Baixaria de Frango hot, garnished with fresh cilantro. Enjoy with steamed white rice.

Treat your ingredients with care...

• Chicken — Make sure to brown the chicken pieces well before removing them from the pot. This step adds depth of flavor to the stew.
• Black beans — If using canned black beans, rinse them thoroughly before adding to the stew to remove excess sodium.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the stew.
• If you prefer a thicker consistency, you can mash some of the cooked black beans and stir them back into the stew.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve Baixaria de Frango with a side of steamed white rice to soak up the flavorful broth. Garnish with fresh cilantro for a pop of freshness.

Presentation advice

Present the Baixaria de Frango in a deep serving bowl, allowing the vibrant colors of the stew to shine through. Sprinkle some chopped cilantro on top for an added touch of green.