Brazilian Coconut Chicken Stew
A hearty and flavorful Brazilian Coconut Chicken Stew made with tender chicken thighs, coconut milk, and aromatic spices. Slow-cooked until rich and creamy, this dish is perfect for weeknight dinners or make-ahead meals.
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.
