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Brazilian Chicken Stew with Tomato Sauce

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Step 1 · 5 min

Season the chicken pieces with salt, chili or black pepper, paprika, and vinegar or lemon juice. Mix well. Heat a wide pan over high heat with a drizzle of oil or fat. Once hot, arrange the chicken pieces skin-side down in a single layer. Cover and cook on high heat for about 5 minutes until golden. Flip the pieces, cover again, and cook another 5 minutes until browned on the second side. The goal is browning, not cooking through — the chicken will finish cooking in the sauce.

For this step · 4 servings

1 kg chicken pieces (any cut), any cut such as drumettes, wings, thighs, or breast; 1 kg total
chili pepper or black pepper, to taste, chili pepper for heat, or black pepper for milder version; omit for children
salt, to taste, for seasoning the chicken
paprika, to taste, smoked paprika preferred
vinegar or lemon juice, to taste, 2 tablespoons vinegar or 1 lemon