---
title: Frango Ensopado (Brazilian Chicken and Potato Stew)
servings: 4
prep time: 15 minutes
cook time: 35 minutes
source: https://mycibora.com/recipes/frango-ensopado-batata
---

Gather @chicken thigh{700%g}, @sweet paprika{1%tsp}, @chicken stock{300%ml}, @olive oil{2%tbsp}, @fresh parsley{2%tbsp} and @black pepper{}.

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. ~{5%minutes}

Add the @onion{1} and @garlic{4%clove} to the same pot and soften 4 minutes, scraping up the browned bits. ~{4%minutes}

Stir in the paprika and cook 30 seconds, then add the @canned tomato{1%can} and @bay leaf{1%leaf} and simmer 5 minutes. ~{5%minutes}

Return the chicken to the pot along with the @potato{500%g}, @carrot{2} and stock. Bring to a boil, then reduce to a simmer.

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

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

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