How To Make Brazilian Chicken Stew Recipe
Prep Time:
30 minutes
Cook Time:
1 hour, 5 minutes
Servings:
6 servings
Ingredients
  • One 3½-to-4-pound chicken, broken down into 10 pieces
  • 2 cups cilantro leaves, roughly chopped
  • 1 cup parsley leaves, roughly chopped
  • 1 cup basil leaves, roughly chopped
  • ½ cup spearmint leaves
  • 6 tablespoons ground annatto seeds
  • 5 garlic cloves, roughly chopped
  • 4 plum tomatoes, roughly chopped
  • 2 medium yellow onions, roughly chopped
  • 1 jalapeño, stemmed and roughly chopped
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 8 cups chicken stock
  • 8 ounces okra, cut into 1-inch pieces
  • ¾ cup white vinegar
  • ⅓ cup tapioca flour
  • 2 tablespoons vegetable oil
  • 1 small yellow onion, finely chopped
  • 2 cups long-grain white rice
  • 4 cups water
Directions
  1. Make the stew: In a large bowl, combine all the stew ingredients, except the chicken stock, okra, vinegar and tapioca flour. Toss the chicken to coat. Let marinate in the refrigerator overnight.
  2. The next day, combine the marinated chicken and the marinade in a 6-quart Dutch oven with the chicken stock. Bring to a simmer and cook, stirring occasionally until the chicken is tender and the liquid has reduced slightly, 1 hour.
  3. Meanwhile, place the okra in a small bowl and cover with vinegar. Let soak for 20 minutes, then drain, discarding the vinegar. Add to the stew to simmer for the last 5 minutes of cooking time.
  4. While the stew is cooking, make the rice: In a medium saucepan, heat the vegetable oil over medium heat. Add the onion and sweat until translucent, 5 minutes. Add the rice and stir to incorporate, then pour in the water and bring to a simmer. Once simmering, cover and cook until the water is absorbed and the rice is tender, 15 minutes. Fluff with a fork, then keep warm until ready to serve.
  5. In a small bowl, ladle in 1 cup of the stewing liquid and whisk in the tapioca flour until thickened. Pour into the stew and stir to combine, then let simmer until the stew is thickened, 3 to 5 minutes.
  6. Divide the rice between bowls and ladle the stew over top, then serve.