18 Flavorful Brazilian Chicken Recipes Deliciously Authentic

Craving bold, vibrant flavors that transport your taste buds straight to Brazil? Look no further! From zesty grilled frango to creamy coconut stews, these 18 authentic Brazilian chicken recipes are packed with irresistible spices, fresh herbs, and soul-warming comfort. Whether you need a quick weeknight dinner or a weekend feast, get ready to fire up your skillet—these dishes are about to become family favorites!

Brazilian Chicken Stew with Coconut Milk

This vibrant, creamy stew is a taste of Brazil’s comfort food—tender chicken simmered in a rich coconut sauce with a hint of lime and spice.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 (13.5 oz) can coconut milk
• 1 cup chicken broth
• 2 tbsp lime juice
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add chicken and cook for 5 minutes until lightly browned. Transfer to a plate.
2. In the same pot, sauté onion and garlic for 3 minutes until soft. Stir in bell pepper and cook 2 more minutes.
3. Add 1 tsp cumin, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper, stirring for 30 seconds to toast the spices.
4. Pour in coconut milk, 1 cup chicken broth, 2 tbsp lime juice, and 1 tbsp tomato paste. Bring to a simmer, then return the chicken to the pot.
5. Reduce heat to low, cover, and simmer for 20 minutes until chicken is tender and sauce thickens slightly.
6. Garnish with cilantro and serve over rice.

The magic here is in the balance—tangy lime cuts through the creamy coconut, while the spices add just enough warmth without overpowering.

Tip: For extra depth, toast the cumin and paprika in a dry pan for 10 seconds before adding them to the stew.

Moqueca de Frango (Brazilian Chicken Moqueca)

This vibrant Brazilian chicken stew is a one-pot wonder, simmered in creamy coconut milk with bell peppers and a hint of lime for a dish that’s as comforting as it is colorful.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp olive oil, divided
• 1 yellow onion, thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 3 garlic cloves, minced
• 1 (13.5 oz) can coconut milk
• 1/4 cup fresh cilantro, chopped, plus extra for garnish
• 2 tbsp fresh lime juice
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• Cooked white rice, for serving

Instructions:

1. In a large pot or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add the chicken and cook until lightly browned, about 5 minutes. Transfer to a plate.
2. Reduce heat to medium and add the remaining 1 tbsp olive oil. Sauté the onion, red bell pepper, and green bell pepper until softened, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
3. Return the chicken to the pot. Pour in the coconut milk, then add the 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir well, bring to a gentle simmer, and cook uncovered for 20 minutes, stirring occasionally.
4. Remove from heat and stir in the 1/4 cup cilantro and 2 tbsp lime juice. Serve over rice, garnished with extra cilantro.

The magic here is in the balance—the richness of coconut milk mellows the bright lime and spices, while the peppers add a sweet crunch. It’s a cozy yet lively dish that’ll transport your taste buds.

Tip: For extra depth, add a diced tomato with the peppers or a splash of fish sauce with the coconut milk.

Brazilian Grilled Chicken with Chimichurri

This vibrant grilled chicken gets its bold flavor from a garlicky, herby chimichurri that doubles as a marinade and a finishing sauce—perfect for summer cookouts or weeknight dinners with a twist.

Ingredients:

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. In a bowl, whisk together 1 cup parsley, 1/4 cup cilantro, 3 cloves minced garlic, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Reserve 1/3 cup of the mixture for serving.
2. Place chicken thighs in a shallow dish and pour the remaining chimichurri over them, turning to coat. Cover and marinate in the fridge for at least 1 hour (or up to 4 hours).
3. Preheat grill to medium-high (about 400°F). Grill chicken for 6–7 minutes per side, until internal temperature reaches 165°F and edges are lightly charred.
4. Let chicken rest for 5 minutes, then drizzle with reserved chimichurri before serving.

The magic here is in the chimichurri’s bright acidity cutting through the smoky grilled chicken—it’s a match made in flavor heaven.

Tip: For extra tender chicken, poke thighs lightly with a fork before marinating to help the flavors penetrate.

Frango à Passarinho (Brazilian Fried Chicken Bites)

These crispy, garlicky chicken bites are a Brazilian bar snack favorite—perfect for sharing with a cold beer or as a fun appetizer!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1/4 cup fresh lime juice
• 4 cloves garlic, minced
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 cup all-purpose flour
• 2 cups vegetable oil (for frying)
• 2 tbsp chopped parsley (for garnish)

Instructions:

1. In a bowl, toss chicken with 1/4 cup lime juice, 4 cloves minced garlic, 1 tbsp salt, 1 tsp black pepper, and 1 tsp paprika. Marinate for 20 minutes at room temperature.
2. Heat 2 cups vegetable oil in a deep skillet to 350°F. Dredge chicken in 1 cup flour, shaking off excess.
3. Fry chicken in batches for 5–6 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
4. Sprinkle with 2 tbsp chopped parsley and serve immediately.

The magic here? The lime-garlic marinade keeps the chicken juicy while the quick fry delivers crackly edges—no one can resist double-dipping these in spicy mayo!

Tip: For extra crunch, toss the fried bites with a pinch of flaky salt right after draining.

Brazilian Chicken Coxinha (Croquettes)

These golden, teardrop-shaped croquettes are a Brazilian party favorite—crispy on the outside, creamy on the inside, and packed with shredded chicken goodness.

Ingredients:

• 2 cups shredded cooked chicken
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup cream cheese
• 1 tbsp chopped parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups all-purpose flour
• 1 cup whole milk
• 1 tbsp unsalted butter
• 1 egg, beaten
• 1 1/2 cups breadcrumbs
• Oil for frying

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium. Sauté onion and garlic until soft, 3 minutes. Add shredded chicken, 1/2 cup chicken broth, 1/4 cup cream cheese, 1 tbsp parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, stirring until creamy. Let cool.
2. In a pot, combine 2 cups flour, 1 cup milk, and 1 tbsp butter. Cook over medium heat, stirring constantly, until a smooth dough forms (3–4 minutes). Cool slightly.
3. With greased hands, flatten a golf-ball-sized piece of dough. Add 1 tbsp chicken filling, then shape into a teardrop. Repeat.
4. Dip each coxinha in beaten egg, then roll in breadcrumbs.
5. Fry in 350°F oil for 4–5 minutes until golden. Drain on paper towels.

The magic? That velvety cream cheese filling contrasts perfectly with the shatter-crisp crust—worth every fry bubble!

Tip: For a shortcut, use store-bought rotisserie chicken and skip the shredding.

Galinhada (Brazilian Chicken and Rice)

This vibrant one-pot dish combines tender chicken, fluffy rice, and a burst of citrusy brightness—it’s like a sunny Brazilian kitchen in every bite!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups long-grain white rice, rinsed
• 3 tbsp olive oil, divided
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1 tsp ground turmeric
• 1 tsp sweet paprika
• 1 bay leaf
• 3.5 cups chicken broth
• 1/4 cup fresh lime juice
• 1/2 cup chopped fresh parsley
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper

Instructions:

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high. Add the chicken and cook until lightly browned, about 5 minutes. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the pot. Sauté onion and bell pepper for 3 minutes until soft. Stir in garlic, turmeric, paprika, and bay leaf; cook 1 minute until fragrant.
3. Add rice, stirring to coat in spices. Pour in chicken broth, lime juice, 1 tsp salt, and black pepper. Return chicken to the pot, nestling it into the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until liquid is absorbed.
4. Turn off heat; let stand covered for 5 minutes. Discard bay leaf, fluff rice with a fork, and fold in parsley. Season with additional salt if needed.

The magic here? The turmeric-infused rice soaks up all the savory chicken juices, while lime adds a zesty punch that keeps each bite lively.

Tip: For extra color, garnish with sliced scallions or a few cherry tomatoes.

Brazilian Chicken Feijoada

This lighter take on Brazil’s beloved feijoada swaps in tender chicken for a weeknight-friendly twist—packed with smoky, garlicky flavor and hearty black beans.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 slices bacon, chopped
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 green bell pepper, diced
• 2 cups cooked black beans (or 1 15-oz can, drained)
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 bay leaf
• 1/2 tsp salt
• Fresh cilantro for garnish

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium heat. Add 4 slices chopped bacon; cook until crispy (5–6 minutes). Remove with a slotted spoon, leaving drippings in the pot.
2. Add chicken to the pot; brown on all sides (6–8 minutes). Transfer to a plate.
3. Sauté 1 diced onion, 1 diced bell pepper, and 4 minced garlic cloves in the same pot until soft (4–5 minutes). Stir in 1 tsp smoked paprika, 1 tsp cumin, and 1/2 tsp salt.
4. Return chicken and bacon to the pot. Add 2 cups black beans, 1 cup chicken broth, and 1 bay leaf. Simmer uncovered for 20 minutes, stirring occasionally, until slightly thickened.
5. Discard the bay leaf. Garnish with fresh cilantro before serving.

The magic here? Smoky bacon melds with the earthy beans and juicy chicken—a cozy one-pot wonder that tastes like it simmered all day.

Tip: Serve over rice with a squeeze of lime to brighten the rich flavors.

Frango com Quiabo (Brazilian Chicken with Okra)

This comforting Brazilian dish combines tender chicken and silky okra in a rich, garlicky tomato sauce—perfect for a weeknight dinner with a twist.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
• 1 lb fresh okra, stems trimmed, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1 cup chicken broth
• 1 tbsp white vinegar
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions

1. In a large skillet, heat 1/4 cup olive oil over medium-high. Add the chicken and cook for 5 minutes, turning occasionally, until lightly browned. Transfer to a plate.
2. In the same skillet, sauté the onion for 3 minutes until soft. Add 4 minced garlic cloves, 1 tsp cumin, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
3. Stir in the diced tomatoes, 1 cup chicken broth, and 1 tbsp vinegar. Return the chicken to the skillet, reduce heat to medium-low, and simmer for 15 minutes.
4. Add the okra and cook for another 10 minutes, stirring gently, until the okra is tender but not mushy and the sauce has thickened slightly.
5. Garnish with 2 tbsp cilantro and serve hot over rice or with crusty bread.

The magic here? The vinegar keeps the okra bright and firm while balancing the richness of the chicken—no slimy texture in sight!

Tip: For extra depth, swap the vinegar for a splash of lime juice just before serving.

Brazilian Chicken Stroganoff

This creamy, tangy twist on classic stroganoff swaps beef for tender chicken and adds a splash of ketchup for that signature Brazilian flair—comfort food at its best!

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into thin strips
• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 8 oz white button mushrooms, sliced
• 1/2 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• Chopped fresh parsley, for garnish

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add chicken and cook until no longer pink, about 5–6 minutes. Transfer to a plate.
2. In the same skillet, sauté onion and 2 garlic cloves for 2 minutes until softened. Add mushrooms and cook until golden, 4–5 minutes.
3. Stir in 1/2 cup ketchup, 1 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute to meld flavors.
4. Pour in 1 cup heavy cream and 1/2 cup chicken broth, scraping up any browned bits. Simmer for 3–4 minutes until slightly thickened.
5. Return chicken to the skillet and stir to coat. Warm through for 2 minutes. Garnish with parsley.

The ketchup adds a subtle sweetness that balances the rich cream—a trick Brazilian home cooks swear by! Serve over rice or buttered noodles for a hearty meal.

Tip: For extra tang, stir in 1 tbsp Dijon mustard with the ketchup.

Frango à Parmegiana (Brazilian Chicken Parmesan)

This Brazilian twist on Chicken Parmesan swaps marinara for a zesty tomato sauce and piles on melty mozzarella for a comforting, crowd-pleasing dish.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil
• 1 cup tomato sauce (preferably with onions and peppers, like Brazilian molho de tomate)
• 1 cup shredded mozzarella cheese
• Fresh basil or parsley, for garnish

Instructions:

1. Prep chicken: Pound the chicken to 1/2-inch thickness. In a shallow dish, mix the flour, 1/2 tsp salt, and 1/4 tsp black pepper. In another dish, combine the beaten eggs with 1 tsp garlic powder and 1 tsp dried oregano. In a third dish, mix the panko and 1/2 cup Parmesan.
2. Bread: Dredge each piece of chicken in the flour, dip in the egg mixture, then coat with the panko mixture, pressing gently to adhere.
3. Fry: Heat 1/4 cup olive oil in a large skillet over medium heat. Fry the chicken for 3–4 minutes per side until golden and crispy. Drain on paper towels.
4. Assemble: Spread 1 cup tomato sauce in a baking dish. Arrange the chicken on top, then sprinkle with 1 cup mozzarella. Broil on high for 2–3 minutes until bubbly and lightly browned.
5. Serve: Garnish with fresh basil or parsley.

The crispy panko crust and gooey mozzarella make this dish irresistibly textured, while the herby tomato sauce adds a bright, Brazilian flair.

Tip: For extra crunch, toast the panko in a dry skillet for 2 minutes before breading the chicken.

Brazilian Chicken Escondidinho (Mashed Potato Casserole)

This creamy, comforting casserole layers spiced shredded chicken under a blanket of fluffy mashed potatoes—pure Brazilian comfort food with a cozy twist!

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1/2 cup whole milk
• 4 tbsp unsalted butter
• 1 tsp salt, divided
• 1/4 tsp black pepper
• 2 cups shredded cooked chicken (rotisserie works great!)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Prep potatoes: Boil potatoes in salted water until tender (15–20 minutes). Drain, then mash with milk, 2 tbsp butter, 1/2 tsp salt, and black pepper until smooth.
2. Cook filling: In a skillet, melt remaining 2 tbsp butter over medium heat. Sauté onion and garlic until soft (3 minutes). Add chicken, tomatoes, smoked paprika, cumin, and remaining 1/2 tsp salt. Cook 5 minutes, stirring.
3. Layer & bake: Spread chicken mixture in a greased 8×8″ baking dish. Top with mashed potatoes, sprinkle with mozzarella, and bake at 375°F for 20 minutes until bubbly and golden.

The magic here? The smoky-spiced chicken peeks through the cheesy potato crust—hence the name Escondidinho (“little hidden one”)!

Tip: For extra richness, stir 1/4 cup cream cheese into the mashed potatoes.

Frango com Pequi (Brazilian Chicken with Pequi Fruit)

This vibrant Brazilian dish combines tender chicken with the tropical, buttery flavor of pequi fruit—a unique taste adventure for your dinner table!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup canned pequi fruit (drained, seeds removed)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chicken broth

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add the chicken and sear for 5 minutes per side until golden. Transfer to a plate.
2. In the same skillet, sauté diced onion and 3 cloves minced garlic for 2 minutes until fragrant. Stir in 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add sliced bell pepper and cook for 3 minutes until slightly softened. Pour in 1 cup chicken broth, scraping up any browned bits.
4. Return the chicken to the skillet, nestling it into the sauce. Simmer uncovered for 15 minutes, flipping halfway.
5. Gently fold in 1 cup pequi fruit and simmer for 5 more minutes. Sprinkle with 1/4 cup cilantro before serving.

The pequi’s custard-like texture and floral-citrus notes make this dish unforgettable—serve it over rice to soak up every drop of the golden sauce.

Tip: Wear gloves when handling fresh pequi, as the fruit’s spines can irritate skin!

Brazilian Chicken Empadão (Savory Pie)

This rich, flaky Brazilian chicken pie is a showstopper—packed with creamy shredded chicken and olives, all wrapped in buttery pastry.

Ingredients

• 2 cups shredded cooked chicken
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup diced tomatoes
• 1/4 cup chopped green olives
• 1/4 cup cream cheese
• 1/4 cup chicken broth
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 store-bought pie crusts (or homemade)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium. Cook onion for 3 minutes until soft, then add garlic and cook 1 minute more.
2. Stir in diced tomatoes, green olives, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 2 minutes, then add shredded chicken, cream cheese, and chicken broth. Simmer 5 minutes until creamy. Remove from heat.
3. Press one pie crust into a 9-inch pie dish. Add filling, then top with the second crust. Crimp edges, cut vents, and brush with beaten egg.
4. Bake 30-35 minutes until golden. Cool 10 minutes before slicing.

The magic here? Cream cheese adds lushness to the filling, while green olives give a briny pop—no one expects that surprise!

Tip: For extra flakiness, freeze the pie crust for 15 minutes before baking.

Frango Xadrez (Brazilian Chicken Stir-Fry)

This vibrant stir-fry blends tender chicken with crisp bell peppers and a savory-sweet sauce—perfect for a quick weeknight dinner with a Brazilian twist.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 1 tsp cornstarch. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–6 minutes until browned, stirring occasionally. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the skillet. Sauté onion and garlic for 1 minute, then add bell peppers and cook for 3–4 minutes until slightly softened.
4. Return chicken to the skillet. Pour in the sauce and add 1/2 tsp black pepper and 1/4 tsp red pepper flakes (if using). Stir-fry for 2–3 minutes until the sauce thickens and coats everything evenly.

The magic here is the glossy, sticky sauce clinging to each bite—sweet, tangy, and just a little spicy. Serve over rice to soak it all up!

Tip: For extra crunch, toss in a handful of roasted cashews with the bell peppers.

Brazilian Chicken Bobó (Creamy Cassava Stew)

This rich, coconut-infused stew is comfort food at its finest—tender chicken and velvety cassava melt together in a fragrant, lightly spiced sauce.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups peeled and diced cassava (about 1 medium root)
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup chicken broth
• 2 tbsp fresh lime juice
• 1 tsp ground turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add chicken and cook for 5 minutes, turning occasionally, until lightly browned. Transfer to a plate.
2. In the same pot, add onion, garlic, and bell pepper. Cook for 3 minutes, stirring, until softened.
3. Stir in cassava, 1 can coconut milk, 1 cup chicken broth, 2 tbsp lime juice, 1 tsp turmeric, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer.
4. Return chicken to the pot. Cover and simmer gently for 25 minutes, stirring occasionally, until cassava is fork-tender and chicken is cooked through.
5. Remove from heat. Mash about 1/4 of the stew against the pot’s side to thicken the sauce.

The magic here? Cassava breaks down slightly to thicken the stew naturally, giving it a luxuriously creamy texture without heavy cream. Garnish with cilantro before serving.

Tip: For extra depth, toast 1 tbsp palm oil (or sub olive oil) with the onions in step 2—it’s traditional in Brazil!

Frango com Bacon (Brazilian Chicken with Bacon)

This Brazilian-inspired dish wraps juicy chicken in smoky bacon for a simple yet indulgent weeknight meal—ready in under 30 minutes!

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 slices thick-cut bacon
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. Pat chicken dry and season evenly with 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Wrap each chicken breast with 2 slices of bacon, tucking the ends underneath.
3. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high. Sear chicken for 3 minutes per side until bacon is crisp.
4. Transfer skillet to the oven and bake for 15–18 minutes, until chicken reaches 165°F internally.
5. Garnish with 1 tbsp fresh parsley before serving.

The magic here? The bacon renders into the chicken as it bakes, keeping it ultra-moist while adding a caramelized crunch.

Tip: For extra flavor, brush the bacon with a little honey before baking—it’ll caramelize beautifully!

Brazilian Chicken Picanha (Grilled Chicken Thighs)

Juicy, smoky, and packed with bold garlicky flavor, these grilled chicken thighs bring the vibrant taste of Brazil to your backyard.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2.5 lbs total)
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp coarse kosher salt
• 1 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (optional, for heat)
• 1 lime, cut into wedges (for serving)

Instructions:

1. In a small bowl, whisk together 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp salt, 1 tsp black pepper, 1 tsp oregano, and 1/2 tsp cayenne (if using) to make a paste.
2. Pat chicken thighs dry, then rub the spice paste evenly over and under the skin. Let marinate at room temperature for 30 minutes (or refrigerate up to 4 hours).
3. Preheat grill to medium-high (400–450°F). Grill chicken skin-side down for 6–8 minutes until deeply charred and crisp. Flip and cook 10–12 minutes more until internal temperature reaches 175°F.
4. Transfer to a platter, tent with foil, and rest 5 minutes. Serve with lime wedges for squeezing.

The double-layer of smoky paprika and garlic under the skin creates an irresistible crust, while the bone keeps the meat incredibly moist. Tip: For extra Brazilian flair, serve with a quick chimichurri: blend parsley, garlic, red wine vinegar, and olive oil!

Frango com Mandioca (Brazilian Chicken with Cassava)

This hearty Brazilian comfort dish pairs tender chicken with creamy cassava in a garlicky, citrus-infused marinade—simple to make but packed with bold flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 lb cassava (yuca), peeled and cut into 2-inch chunks
• 3 tbsp olive oil, divided
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. In a bowl, combine chicken with 2 tbsp olive oil, minced garlic, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp lime juice. Toss to coat and marinate for 20 minutes.
2. Meanwhile, boil cassava in salted water for 15 minutes until fork-tender. Drain and set aside.
3. Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook for 6 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate.
4. In the same skillet, add boiled cassava and sauté for 3 minutes to lightly crisp edges. Return chicken to the pan, toss with cilantro, and serve warm.

The magic here is in the contrast: juicy, spiced chicken against the cassava’s buttery texture, all brightened by a hit of lime. Tip: For extra crispness, pan-fry the boiled cassava in batches to avoid overcrowding.

Conclusion

With these 18 flavorful Brazilian chicken recipes, you’ve got a passport to deliciously authentic meals right in your kitchen! Whether you’re craving bold spices or comforting classics, there’s something here for every home cook. Give them a try, then let us know which one’s your favorite in the comments. Don’t forget to share the love—pin this roundup for later and bring a taste of Brazil to your table!