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likealarkFrom https://www.oliviascuisine.com/brazilian-paprika-chicken-stew-white-beans/
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1/2 pound chicken sausage (you can omit, but it adds delicious flavor)
Juice of one lime
Salt and freshly ground pepper
1/3 cup vegetable oil
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon paprika, or to taste
1 tablespoon tomato paste
5 cups chicken broth
2 bay leaves
1 tablespoon thyme leaves (can replace with oregano)
1 can white cannellini beans (you can use canned)
1 tablespoon flour
1/4 cup parsley
Instructions
In a large bowl, toss the sliced chicken and whole sausage with the lime juice and season with salt and pepper. Like five minutes or so? You want to give the juice time to soak in.
Heat 3 tablespoons of oil in a dutch oven, over medium high heat, and brown the chicken and sausages, about 2 minutes per side. Depending on the size of your pot, you will have to work in 3-4 batches, adding more oil when necessary. Remove the chicken/sausage to a plate and slice the sausage into rounds.
You need to move fast for this part. Lower the heat to medium, add the remaining oil and sauté the onions and garlic until softened, which happens basically instantly. Then add the paprika and the tomato paste and stir to combine. Pour the chicken broth to deglaze, and add the bay leaves, thyme, and chicken/sausage.
Once the liquid starts boiling, reduce the heat to low and let the stew simmer for 30 to 40 minutes or until the chicken is cooked through and almost falling apart.
With a ladle, remove a bit of the broth into a cup and stir in the flour to make a roux. Return the roux to the pot and add the beans. Cook for 10 more minutes until the sauce has thickened. Taste for seasoning and add more salt and/or pepper, if necessary. Skim the excess fat off the top. Remove the bay leaves and sprinkle the parsley. Serve immediately, over rice or with bread.
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1/2 pound chicken sausage (you can omit, but it adds delicious flavor)
Juice of one lime
Salt and freshly ground pepper
1/3 cup vegetable oil
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon paprika, or to taste
1 tablespoon tomato paste
5 cups chicken broth
2 bay leaves
1 tablespoon thyme leaves (can replace with oregano)
1 can white cannellini beans (you can use canned)
1 tablespoon flour
1/4 cup parsley
Instructions
In a large bowl, toss the sliced chicken and whole sausage with the lime juice and season with salt and pepper. Like five minutes or so? You want to give the juice time to soak in.
Heat 3 tablespoons of oil in a dutch oven, over medium high heat, and brown the chicken and sausages, about 2 minutes per side. Depending on the size of your pot, you will have to work in 3-4 batches, adding more oil when necessary. Remove the chicken/sausage to a plate and slice the sausage into rounds.
You need to move fast for this part. Lower the heat to medium, add the remaining oil and sauté the onions and garlic until softened, which happens basically instantly. Then add the paprika and the tomato paste and stir to combine. Pour the chicken broth to deglaze, and add the bay leaves, thyme, and chicken/sausage.
Once the liquid starts boiling, reduce the heat to low and let the stew simmer for 30 to 40 minutes or until the chicken is cooked through and almost falling apart.
With a ladle, remove a bit of the broth into a cup and stir in the flour to make a roux. Return the roux to the pot and add the beans. Cook for 10 more minutes until the sauce has thickened. Taste for seasoning and add more salt and/or pepper, if necessary. Skim the excess fat off the top. Remove the bay leaves and sprinkle the parsley. Serve immediately, over rice or with bread.
