Dairy-Free Coxa de Frango (Braised Chicken Thighs)

Savor the flavors of Brazil with this hearty and comforting Dairy-Free Coxa de Frango (Braised Chicken Thighs) recipe. Perfectly crisp chicken thighs are simmered in a rich medley of aromatic vegetables, fresh herbs, and warm spices, all brought together with chicken broth and a splash of white wine for a bold depth of flavor. This dairy-free twist on the classic Brazilian favorite highlights fresh garlic, ginger, and vibrant paprika, creating a lush, savory sauce that pairs beautifully with rice or crusty bread. With just 15 minutes of prep time and a slow, oven-baked finish, this one-pot dish is easy to prepare yet impressive enough for special occasions. Garnished with parsley and zesty lemon slices, it’s a wholesome, irresistible meal for family dinners or gatherings. Perfect keywords: dairy-free braised chicken, Brazilian recipes, wholesome one-pot meals, chicken thigh recipes.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 8 pieces chicken thighs with skin and bone
• 3 tablespoons olive oil
• 1 large, chopped onion
• 4 cloves, minced garlic
• 1 inch piece, grated ginger
• 3 medium, chopped tomatoes
• 1 large, sliced bell pepper
• 2 medium, sliced carrot
• 2 cups chicken broth
• 1 cup white wine
• 2 leaves bay leaf
• 1 tablespoon, fresh thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped fresh parsley
• 1 sliced lemon

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Heat 2 tablespoons of olive oil in a large oven-safe pot over medium-high heat.

Step 3

Season the chicken thighs with salt and black pepper, then brown them in batches, skin-side down, until the skin is golden and crisp, about 5-6 minutes per side. Remove the browned chicken and set aside.

Step 4

Add the remaining tablespoon of olive oil to the pot and sauté the chopped onion until translucent, about 5 minutes.

Step 5

Add minced garlic and grated ginger, cook for another minute until fragrant.

Step 6

Stir in the chopped tomatoes, sliced bell pepper, and sliced carrots. Cook for about 5 minutes until the vegetables are slightly tender.

Step 7

Pour in the white wine and chicken broth. Scrape up any browned bits at the bottom of the pot.

Step 8

Add the bay leaves, thyme, and paprika to the pot. Stir to combine.

Step 9

Return the chicken thighs to the pot, skin-side up, along with any accumulated juices.

Step 10

Bring the mixture to a simmer, then cover the pot with a lid and transfer to the preheated oven.

Step 11

Bake in the oven for 70 minutes or until the chicken is tender and cooked through.

Step 12

Remove the pot from the oven. Discard the bay leaves.

Step 13

Sprinkle with chopped fresh parsley and serve with slices of lemon on top for an added zest.

Step 14

Serve hot and enjoy with rice or bread.

Nutrition Facts

Serving size	(2479.7g)

Amount per serving	% Daily Value*
Calories	2737.9

Total Fat 168.9g	0%
Saturated Fat 41.3g	0%
Polyunsaturated Fat 4.4g
Cholesterol 744mg	0%
Sodium 4246.8mg	0%
Total Carbohydrate 73.1g	0%
Dietary Fiber 17.5g	0%
Total Sugars 32.1g
Protein 194.7g	0%

Vitamin D 104IU	0%
Calcium 420.2mg	0%
Iron 16.2mg	0%
Potassium 4418.4mg	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: 58.7%

Protein: 30.1%

Carbs: 11.3%