Brazilian Coconut Chicken Stew {Ensopado}

Brazilian Coconut Chicken Stew is an easy dinner. It has chicken thighs, tomatoes, coconut milk, lime, cilantro, and more. Cook in a slow cooker or on the stove!

This is a version of Ensopado, a Brazilian stew. It is thick and hearty, warm and delicious. Chicken thighs are cooked slow in so many wonderful flavors. Onions and garlic bring flavor and aroma, then jalapeño brings a bit of zip. Tomatoes, coconut milk, and broth become the fantastic stew. Finally lime and cilantro bring that familiar South American flare. Overall, you have one fantastic Brazilian Coconut Chicken Stew.

Background: It's no surprise that there are an abundance of coconuts in Brazil, given that most of it is in the tropics. Take a walk around in Ibirapuera Park in Sao Paulo and you will Coconut Water vendors all over. They open the coconuts right there and give you the fresh water. So, naturally, you will see coconut incorporated into many different Brazilian recipes. For example, you see it in Moqueca or in various desserts. And of course, in this recipe.

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Simple Ingredients and Substitutes

• Spice Mixture - I used my Brazilian Steak Seasoning Recipe blend. But you could also use:
  • Paprika - Smoked or sweet will work. You can substitute in chili powder.
  • Ground Mustard powder - If you don't have ground, you can use fresh mustard since this is all going into a stew. Dijon would be best. Another substitute is using ground or fresh ginger that's been minced, which can also give that tang and spice.
  • Ground Coriander - You can substitute ground cumin.
  • Salt and Ground Black Pepper

• Chicken thighs, skinless boneless - You can substitute skinless boneless chicken breasts.
• Yellow onion – I used yellow onion, but you can use white onion, red onion, shallots, or even scallions.
• Garlic cloves - Fresh is best when it comes to garlic. You can buy pre-minced garlic to save time or mince it in bulk and freeze it for use when you need it! You can also substitute in dried garlic flakes or garlic powder.
• Jalapeño - You can substitute green bell pepper.
• Diced Tomatoes, drained - I used San Marzano diced tomatoes. You can substitute in whole peeled tomatoes and then crushed them in my fingers before adding them. You can also use fresh tomatoes diced. Beefsteak, vine, or plum tomatoes will all work.
• Lime - Fresh lime juice is best in this recipe. Lemon juice is second best. If you don't have it, you can add a tablespoon of white wine vinegar or apple cider vinegar. Otherwise, just leave it out.
• Fresh Cilantro leaves - If you don't have fresh, you can use dried cilantro along with fresh parsley. You could also substitute fresh basil.
• Coconut Milk, unsweetened - Not all coconut milks are created equal. Some brands will give you a grainy consistency and texture that is not appealing. I used A Taste of Thai, First Pressing, which is smooth and creamy and blends into the sauce evenly. If you don't have coconut milk, you can substitute in half and half or heavy cream.
• Vegetable broth or Chicken broth - You can also use vegetable stock or chicken stock or beef broth or stock.
• Bay leaves - I used whole leaves that I could remove later and discard. If you don't have then, you can substitute in a teaspoon of thyme or or oregano to give more depth.
• Cornstarch - This is the thickener in the sauce and is great because it can be mixed into cold liquid to dissolve and create a slurry. Then add it’s added to hot liquid to thicken it. It’s much easy than making a flour roux and saves lots of time and fuss!

Simple Equipment and Tools

I made this Brazilian Coconut Chicken Stew in a slow cooker. However, you could also make it in the oven in a dutch oven or small roasting pan with a lid. See instructions below for this cooking method.

Mincing garlic is made super easy with a Garlic Press.

Recipe Tips

This is a fantastic recipe to make ahead and reheat. It's also great to make and freeze for those times when you are just too busy to cook from scratch. Here are the 3 ways to make this ahead.

1. You can prep all of the ingredients (except the broth and the coconut milk) and place into the slow cooker insert the night before and store covered in the fridge. Then the next morning, take the slow cooker insert out of the fridge, add the broth and coconut milk and place it in the slow cooker and set to cook!
2. Cook the entire stew and then store in the fridge in an airtight container. To reheat, you can do so on the stove in a covered pot over medium heat for 10-15 minutes. You can also warm it in the oven at 350 F degrees for 20-30 minutes. Or place in the microwave for 3-4 minutes.
3. You can also cook the entire stew, then cool it in the fridge and then move to the freezer. Thaw it in the fridge the night before. Or thaw and warm it in the oven at 350 F degrees for 20-30 minutes.

How to Make Recipe

Cut the chicken thighs into 1.5-2 inch pieces

Dice the onion. Cut the jalapeño in half and then using a spoon, scrape the seeds and membranes out and discard. Then finely dice the jalapeño. Chop the cilantro. Add the onion, jalapeño, and cilantro to the slow cooker.

Measure out and add the paprika, ground mustard, thyme, salt, and pepper. Add these along with the bay leaf and the lime juice to the slow cooker.

Mix the cornstarch with the cold water until it dissolves to make a slurry. Add to the slow cooker.

Pour the broth, the drained diced tomatoes, and the coconut milk into the slow cooker.
Mix to combine everything and make sure that the chicken is all submerged. If not, pour in just enough water or broth to cover the chicken.

Then set the slow cooker on high for 6 hours or low for 8 or 10 hours. (All of these time setting will work, they just depend on your schedule.)

Stove Top Or Oven Instructions

You can cook this Brazilian Coconut Chicken Stew on the stove or in the oven. To do so, make sure that you have a large pot or dutch oven. Follow the instructions to prep.

With the stovetop method, you can first sear the chicken in the pot to get a nice brown sear. Simply preheat the pot on medium-high heat, then add coconut oil or extra virgin olive oil and sear the chicken on all sides.

Then add everything else to the pot the same way as with the slow cooker. On the stove top, bring the contents to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes. Or place the covered pot in the oven at 400 F degrees for 30 minutes.

What to Serve with Brazilian Coconut Chicken Stew

This stew is great served with Brazilian Rice. You can also just make plain white rice or brown rice or even quinoa or other grain. You can also serve with egg noodles or pasta. It also goes well with polenta or potatoes.

Coconut Chicken Stew Recipe FAQs

Be sure to check out the web story for this Brazilian Coconut Chicken Stew.