Brazilian Chicken Stew (Frango De Panela)
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp coconut oil
- 600 g chicken breast, chopped
- 1 onion, chopped
- 1 red pepper, chopped
- 2 garlic cloves, chopped
- 1 tbsp tomato puree
- 1 tsp paprika
- 30 g black olives, sliced
- 400 g chopped tomatoes
- 3 tsp Worcestershire sauce
- 1 stock cube
- parsley to garnish
Method
- Heat the coconut oil in a large pan on a high heat and add the chicken breasts. Gently fry for around 5 minutes until they are starting to turn brown.
- Remove from the pan and set aside.
- Add the onion and pepper to the pan and fry for around 2-3 minutes more.
- Add the garlic, paprika and tomato puree and fry for a further 30 seconds.
- Add all of the remaining ingredients, return the chicken to the pan, mix through, reduce the heat to low and simmer for around 15 minutes.