Low Fat Coxa de Frango (Braised Chicken Thighs)

Delight in the rich, comforting flavors of *Low Fat Coxa de Frango (Braised Chicken Thighs)*, a healthier take on the classic Brazilian dish. This recipe combines tender, juicy chicken thighs with a vibrant medley of tomatoes, red bell pepper, and fragrant spices like paprika and cumin, all simmered in a flavorful low-sodium chicken broth. The use of skinless, boneless chicken and just a touch of olive oil makes it a low-fat yet satisfying meal option, perfect for weeknight dinners or meal prep. The dish is beautifully finished with a sprinkle of fresh parsley, adding a burst of color and freshness. Ready in under an hour, it’s a wholesome, one-pan recipe that’s easy to make and bursting with bold, savory flavors your family will love.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs, skinless and boneless
• 1 tablespoon Olive oil
• 1 piece Large onion, chopped
• 3 pieces Garlic cloves, minced
• 2 pieces Tomatoes, diced
• 1 piece Red bell pepper, sliced
• 1 cup Low sodium chicken broth
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Begin by heating the olive oil in a large, heavy-bottomed skillet over medium heat.

Step 2

Season the chicken thighs with salt and black pepper. Place them in the skillet, cooking for about 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.

Step 3

In the same skillet, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent.

Step 4

Add the diced tomatoes and red bell pepper to the skillet. Stir and cook for another 5 minutes until the tomatoes start to break down.

Step 5

Stir in the paprika and ground cumin, letting them cook for an additional minute to release their flavors.

Step 6

Pour in the low sodium chicken broth and bring the mixture to a simmer.

Step 7

Return the browned chicken thighs to the skillet, ensuring they are nestled in the sauce. Cover the skillet and reduce the heat to low.

Step 8

Let the chicken cook for about 25 minutes, occasionally basting with the sauce, until it is tender and fully cooked through.

Step 9

Remove the lid and increase the heat to medium-high. Let the sauce reduce slightly for about 5 minutes.

Step 10

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1393.8g)

Amount per serving	% Daily Value*
Calories	1570.8

Total Fat 81.9g	0%
Saturated Fat 20.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 654mg	0%
Sodium 2261.2mg	0%
Total Carbohydrate 37.8g	0%
Dietary Fiber 9.8g	0%
Total Sugars 19.1g
Protein 166.0g	0%

Vitamin D 6IU	0%
Calcium 215.9mg	0%
Iron 10.4mg	0%
Potassium 2913.2mg	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: 47.5%

Protein: 42.8%

Carbs: 9.7%