Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Wednesday, May 10, 2017

Brazilian Paprika Chicken Stew with White Beans

I don’t remember where I found this recipe.  Probably Pinterest!  The flavors of this fantastic chicken stew were amazing.  So much deliciousness in one bowl – who knew?  The combination of the chicken and sausage with white beans is really superb.  My mouth is watering as I remember this silky and delightful stew.  Mmm…. Guess I know what I’m going to be making for dinner tonight!


1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
½ pound chicken sausage, sliced
Juice of one lime
Salt and freshly ground pepper
⅓ cup vegetable oil
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon paprika, or to taste
1 tablespoon tomato paste
4 cups chicken broth
2 bay leaves
1 tablespoon thyme leaves
1½ cups cooked white beans (I used canned and rinsed them thoroughly)
1 tablespoon flour
¼ cup parsley


In a large bowl, toss the chicken and sausage with the lime juice and season with salt and pepper.

Heat 3 tablespoons of oil in a dutch oven, over medium high heat, and brown the chicken and sausage, about 2 minutes per side. Depending on the size of your pot, you will have to work in 3-4 batches, adding more oil when necessary. Remove the chicken/sausage to a plate.

Lower the heat to medium, add the remaining oil and sauté the onions and garlic until softened, about 3 minutes. Then, add the paprika and the tomato paste and stir to combine.  Return the chicken and sausage to the pot.

Add the chicken broth and the bay leaves and thyme. Once the liquid starts boiling, reduce the heat to low and let the stew simmer for 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 and 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/or pepper, if necessary. Remove the bay leaves and sprinkle the parsley.

Serve immediately, over rice or with bread.

Click here for printable recipe.
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