This Brazilian Coconut Chicken Stew is a comforting yet wholesome dish that balances rich flavors with nourishing ingredients.
Tender chicken simmers in a fragrant blend of coconut milk, tomatoes, and warm spices, creating a hearty, protein-packed meal.
With healthy fats from coconut milk and plenty of fiber from vegetables, it’s both satisfying and nutritious.
Easy to prepare in a slow cooker or stovetop, this stew makes an ideal weeknight dinner or meal-prep favorite.
Brazilian Coconut Chicken Stew
Equipment
- 1 (6–7 quart) Slow Cooker
- 1 cutting board
- 1 sharp knife
- 1 Small bowl (for cornstarch slurry)
- 1 wooden spoon or spatula
Ingredients
- 2 teaspoons paprika
- 1 teaspoon ground mustard powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 pounds boneless skinless chicken thighs, cut into chunks
- 1 large onion diced
- 4 cloves garlic minced
- 1 large jalapeño seeded and finely chopped
- 23 ounces canned diced tomatoes drained
- 1 lime juiced
- 1 cup fresh cilantro leaves chopped
- ½ cup unsweetened coconut milk
- 4 cups chicken broth or stock
- 1 bay leaf
- 2 tablespoons cornstarch
- ½ cup cold water
Instructions
- Prepare and Cut the Chicken: Trim any excess fat from the boneless, skinless chicken thighs, then cut them into bite-sized pieces approximately 1.5 to 2 inches each. Placing evenly sized pieces ensures they cook uniformly. Add the chicken directly to the slow cooker, spreading them evenly across the bottom to form a solid base for the stew.
- Chop the Vegetables and Aromatics: Peel and dice the onion into small, uniform pieces for even cooking. Mince the garlic finely to release maximum aroma and flavor. Slice the jalapeño in half, remove seeds and membranes with a spoon to reduce heat, then finely dice. Roughly chop the cilantro leaves. Layer the onion, garlic, jalapeño, and cilantro on top of the chicken in the slow cooker.
- Add the Spice Blend and Bay Leaf: Measure out the paprika, ground mustard powder, ground coriander, salt, and black pepper, and sprinkle them evenly over the chicken and vegetables. Squeeze the lime juice over the mixture for brightness. Tuck the bay leaf into the slow cooker to slowly infuse its earthy flavor into the stew as it cooks.
- Make and Add the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and cold water until smooth and free of lumps. Pour this slurry into the slow cooker and stir gently to combine with the chicken and vegetables. This step ensures the stew will thicken beautifully during cooking.
- Pour in Liquids and Tomatoes: Drain the diced tomatoes and add them to the slow cooker. Pour in the chicken broth or stock and the unsweetened coconut milk. Stir gently with a wooden spoon to ensure all ingredients are combined and the chicken is fully submerged. If needed, add a splash of extra broth or water so the chicken pieces are covered.
- Slow Cook Until Perfectly Tender: Cover the slow cooker with the lid and set it to cook. For faster cooking, choose high for 6 hours. For a slower, more developed flavor, choose low for 8–10 hours. Both methods yield tender, juicy chicken and a rich, flavorful broth. Avoid lifting the lid too often to maintain heat and cooking consistency.
- Check Texture and Adjust if Needed: Once the cooking time is complete, carefully remove the lid to avoid steam burns. Stir the stew thoroughly, checking the consistency. If the broth is thinner than desired, prepare an additional slurry (1 tablespoon cornstarch with 2 tablespoons cold water) and stir in, cooking for another 15–20 minutes on high to thicken.
- Taste and Finish the Stew: Taste the stew and adjust seasoning as needed with salt, additional lime juice, or fresh cilantro. Remove and discard the bay leaf. Stir gently to distribute flavors evenly before serving, ensuring each bite contains tender chicken and rich, aromatic sauce.
- Serve and Enjoy: Ladle the stew into bowls, making sure each portion includes plenty of chicken, vegetables, and creamy coconut-tomato broth. Garnish with fresh cilantro or lime wedges for extra brightness. Serve immediately with rice, bread, or your preferred side for a warming, satisfying meal.
Notes
- Use boneless, skinless chicken thighs for tender, juicy results; they hold up well during long cooking.
- Adjust spice level by keeping or removing jalapeño seeds according to your heat preference.
- Allow the stew to rest 10–15 minutes before serving to let flavors meld.
- Choose canned tomatoes with no added salt or sugar for a cleaner, fresher taste.
- For a richer texture, stir in extra coconut milk toward the end of cooking.
- The stew is versatile and can be made ahead for meal prep or frozen for later use.
- Slow cooker or stovetop methods both work well; choose based on convenience and schedule.
- Taste and adjust seasonings at the end, adding lime juice or fresh cilantro for brightness.
Chef’s Secrets: Insider Flavor Enhancements
To make this stew truly stand out, start by searing the chicken on the stovetop before adding it to the slow cooker—this adds depth and a caramelized layer of flavor.
Toasting the ground spices for a minute in a dry pan can also enhance their aroma.
For an extra layer of freshness, stir in some chopped cilantro and a squeeze of lime juice right before serving.
If you like a creamier texture, replace a small portion of the chicken broth with additional coconut milk.
Small adjustments like these elevate the dish without adding complexity.
Serving Suggestions: Delicious Pairing Ideas
This stew pairs beautifully with a variety of sides.
Serve it over steamed jasmine or basmati rice to soak up the creamy coconut sauce.
Quinoa or cauliflower rice makes a lighter, low-carb option.
For extra texture, serve alongside roasted vegetables or a simple green salad.
Garnish with fresh cilantro, lime wedges, or thinly sliced jalapeños for a burst of color and flavor.
It’s also excellent as a filling for soft tortillas or pita for an informal meal or lunchbox option.
Storage Tips: Keep Stew Fresh Longer
This stew stores remarkably well, making it a great candidate for meal prep.
Allow it to cool completely before transferring to airtight containers.
Refrigerate for up to 4 days, reheating gently on the stovetop or in the microwave until warm.
For longer storage, freeze in portions for up to 4 months.
Thaw overnight in the refrigerator for best results, then reheat slowly to preserve the chicken’s tenderness.
Avoid reheating on high heat too quickly, as this can cause the chicken to dry out.
Frequently Asked Questions
1. Can I make this stew on the stovetop?
Absolutely! Use a large pot or Dutch oven. Sear the chicken first for extra flavor, then add the remaining ingredients.
Bring to a gentle boil, reduce heat to low, and simmer for 20–30 minutes until the chicken is cooked through and the sauce is thick and flavorful.
2. Can I substitute other proteins?
Yes! Skinless chicken breasts, turkey, or even firm tofu can be used. Keep in mind that breasts may cook faster and can dry out, so adjust cooking time accordingly.
For tofu, press it first to remove excess water and add it toward the end of cooking.
3. What vegetables can I add to this stew?
Root vegetables like carrots, parsnips, or potatoes work well for long cooking.
For a quicker-cooking option, add zucchini, yellow squash, mushrooms, or peas in the last 10–15 minutes of simmering to preserve texture and color.
4. How can I adjust the heat level?
The jalapeño provides a moderate kick. For milder flavor, remove all seeds, or reduce the amount used.
For spicier stew, include some seeds or add a pinch of cayenne pepper. Taste and adjust gradually to suit your preference.
5. Can I prepare this stew ahead of time?
Yes, it’s perfect for make-ahead meals. Prepare the stew entirely and refrigerate or freeze for later.
Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to restore consistency.
Flavors often improve after sitting overnight, making it an excellent choice for meal prep.
