Frango Ensopado (Brazilian Chicken and Potato Stew)

Method

1. 1

   Season the chicken with salt and pepper. Heat the oil in a large pot over medium-high and brown the chicken in batches, about 5 minutes total, then set aside.

2. 2

   Add the onion and garlic to the same pot and soften 4 minutes, scraping up the browned bits.

3. 3

   Stir in the paprika and cook 30 seconds, then add the canned tomato and bay leaf and simmer 5 minutes.

4. 4

   Return the chicken to the pot along with the potato, carrot and stock. Bring to a boil, then reduce to a simmer.

5. 5

   Cover and simmer, stirring occasionally, until the chicken is tender and the potatoes are soft, about 20 minutes.

   💡 Top up with a splash of water if the broth is disappearing before the potatoes are done.

6. 6

   Taste and adjust the seasoning, then discard the bay leaf.

7. 7

   Ladle into bowls, scatter with parsley, and serve with rice or crusty bread.