Brazilian Coconut Chicken Stew {Ensopado}
This version of Ensopado is a Brazilian Coconut chicken 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.
Servings 8 servings
Calories 306kcal
Equipment
- 1 Slow Cooker
Ingredients
Seasonings
- 2 teaspoons Paprika
- 1 teaspoon Ground Mustard powder
- 1 teaspoon Ground Coriander
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
All Other
- 2 pounds Chicken thighs, skinless boneless
- 1 Large Onion, diced I used yellow onion
- 4 Cloves Garlic, minced
- 1 Large Jalapeño, seeded and diced
- 23 ounces Diced Tomatoes, drained
- 1 Lime, juiced
- 1 cup Fresh Cilantro leaves
- ½ cup Unsweetened coconut milk
- 4 Cups Chicken stock or Chicken broth
- 1 bay leaf
- 2 Tablespoons Cornstarch
- ½ Cup cold Water
Instructions
- Cut the chicken thighs into 1.5-2 inch pieces and then add to the slow cooker.2 pounds Chicken thighs, skinless boneless
- Dice the onion. Mince the garlic. 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.1 Large Onion, diced, 4 Cloves Garlic, minced, 1 Large Jalapeño, seeded and diced, 1 cup Fresh Cilantro leaves
- Measure out and add the paprika, ground mustard, ground coriander, salt, and pepper. Add these along with the bay leaf and the lime juice to the slow cooker.2 teaspoons Paprika, 1 teaspoon Ground Mustard powder, 1 teaspoon Ground Coriander, 1 teaspoon Salt, 1 teaspoon Ground Black Pepper, 1 Lime, juiced, 1 bay leaf
- Mix the cornstarch with the cold water until it dissolves to make a slurry. Add to the slow cooker.2 Tablespoons Cornstarch, ½ Cup cold Water
- Pour the broth, the drained diced tomatoes, and the coconut milk into the slow cooker.23 ounces Diced Tomatoes, drained, 4 Cups Chicken stock or Chicken broth, ½ cup Unsweetened coconut milk
- 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.)
Notes
- Stove top Cooking: 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. 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.
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Can I make this Chicken stew ahead and reheat it?
You can absolutely make this Chicken Stroganoff ahead! This dish reheats beautifully and is a great meal prep option for enjoying several days during the week! To reheat, you can place it in a microwave safe bowl and warm it for 1-2 minutes. Or you can place it back in a pot covered on the stove and warm it on medium heat. It will take about 10-15 minutes. -
Can I freeze this Coconut Chicken Stew?
You can freeze this chicken stew for up to 4 months in an airtight container or freezer bag. Thaw in the refrigerator overnight and then warm on the stove. Or place the frozen stew in the oven at 400 F degrees for 30-40 minutes until warm. -
Can I add other vegetables to this stew?
There are many different veggies that would be great in this stew. Diced carrots, celery, parsnips, or potatoes are all great long cooking veggies. Towards the end of the cooking you can add frozen peas, zucchini or yellow squash, sliced mushrooms, or kale.