Coxa de Frango (Braised Chicken Thighs)

Discover the rich, comforting flavors of Coxa de Frango, a Brazilian-inspired braised chicken thigh recipe that's as easy as it is delicious. Perfectly seasoned with paprika, garlic, and a hint of lemon, these tender chicken thighs are seared to golden perfection before being simmered in a flavorful tomato and onion-based broth. The addition of fresh parsley and a touch of bright citrus at the end transforms this dish into a vibrant masterpiece. Ideal for busy weeknights or weekend gatherings, this one-pot recipe combines simplicity and depth, making cleanup a breeze. Serve it with fluffy rice, silky mashed potatoes, or crusty bread to soak up every last drop of the savory sauce. Experience the essence of home-cooked comfort with this hearty yet elegant dish!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon paprika
• 4 cloves garlic cloves
• 1 large onion
• 2 tablespoons tomato paste
• 1 cup chicken broth
• 1 leaf bay leaf
• 2 tablespoons fresh parsley
• 2 tablespoons lemon juice

Directions

Step 1

Begin by prepping your ingredients: mince the garlic cloves and finely dice the onion. Chop the fresh parsley and set aside.

Step 2

Pat dry the chicken thighs with paper towels to remove excess moisture. Season both sides with salt, black pepper, and paprika.

Step 3

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, for 4-5 minutes until golden brown. Flip and cook for another 2-3 minutes, then remove them from the pan and set aside.

Step 4

In the same pan, reduce the heat to medium. Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 5

Add the minced garlic and cook for another minute until fragrant.

Step 6

Stir in the tomato paste, cooking for about 1-2 minutes to deepen the flavor.

Step 7

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Add the bay leaf and return the seared chicken thighs to the pan.

Step 8

Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet or Dutch oven and allow the chicken to braise for 35 minutes until cooked through and tender.

Step 9

Remove the lid and continue to cook for an additional 5 minutes to thicken the sauce slightly.

Step 10

Stir in lemon juice and sprinkle with chopped parsley before serving.

Step 11

Serve the coxa de frango hot with your favorite sides, such as rice, mashed potatoes, or steamed vegetables.

Nutrition Facts

Serving size	(1460.6g)

Amount per serving	% Daily Value*
Calories	2303.9

Total Fat 128.1g	0%
Saturated Fat 33.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 846mg	0%
Sodium 3687.5mg	0%
Total Carbohydrate 36.4g	0%
Dietary Fiber 6.2g	0%
Total Sugars 15.1g
Protein 243.0g	0%

Vitamin D 63IU	0%
Calcium 219.7mg	0%
Iron 11.8mg	0%
Potassium 3236.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.8%

Protein: 42.8%

Carbs: 6.4%