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"Hunger is the best sauce in the world."--Cervantes

BRAZILIAN PAPRIKA CHICKEN STEW WITH WHITE BEANS Recipe

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This recipe for BRAZILIAN PAPRIKA CHICKEN STEW WITH WHITE BEANS is from MORE OF PENNY'S PICKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound skinless, boneless chicken breasts, cut into 1" pieces
1 pound skinless, boneless chicken thighs, cut into 1" pieces
1/2 pound chicken sausage, sliced
Juice of 1 lime
Salt and pepper
1/3 cup oil
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon smoked paprika
1 tablespoon tomato paste
5 cups chicken broth
2 bay leaves
1 tablespoon thyme
1 1/2 cups cooked white beans
1 tablespoon flour
1/4 cup parsley
Directions:
Directions:
In a large bowl, toss the chicken and sausage with the lime juice. Season with salt and pepper.

Heat oil in a dutch oven, over medium high heat. Brown the chicken and sausage, about 2 minutes per side. You may have to work in a few batches, adding more oil when necessary. Remove the chicken/sausage to a plate.

Lower the heat to medium. Add the remaining oil, and saute the onions and garlic until softened, about 3 minutes. Add the paprika and tomato paste, and stir to combine.

Pour the chicken broth in, and add the bay leaves and thyme. Once the liquid starts boiling, reduce the heat to low. Let the stew simmer 30 to 40 minutes or until the chicken is cooked through and almost falling apart.

With a ladle, remove a bit of the broth into a cup. Stir in the flour to make a roux. Return the roux to the pot, and add the beans. Cook for 10 more minutes until the sauce has thickened.

Taste for seasoning and add more salt and pepper if needed. Remove the bay leaves, and sprinkle the parsley.

 

 

 

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