Low Sodium Coxa de Frango (Braised Chicken Thighs)

Transform your weeknight dinner with this flavorful recipe for Low Sodium Coxa de Frango (Braised Chicken Thighs), a healthier take on a classic Brazilian favorite. Featuring tender, fall-off-the-bone chicken thighs simmered in a rich tomato-based sauce, this dish is seasoned with fragrant spices like cumin, paprika, and fresh cilantro for a bold yet balanced profile. Bright bell peppers and a zesty squeeze of lime add vibrant color and a citrusy finish, while using low-sodium broth and no-salt-added diced tomatoes keeps this recipe heart-friendly without sacrificing taste. With minimal prep and a slow braise that lets the flavors meld beautifully, it’s perfect for serving over rice or alongside crusty bread for a comforting, one-pot meal.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 8 pieces Chicken thighs, skinless, bone-in
• 2 tablespoons Olive oil
• 1 large Onion, finely chopped
• 4 cloves Garlic cloves, minced
• 2 cups Low sodium chicken broth
• 1 15 ounce can Diced tomatoes, no salt added
• 1 large Red bell pepper, julienned
• 1 large Green bell pepper, julienned
• 0.5 teaspoon Black pepper
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 1 leaf Bay leaf
• 0.25 cup Fresh cilantro, chopped
• 1 large Lime, cut into wedges

Directions

Step 1

Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.

Step 2

Add the chicken thighs to the pot, skin-side down, and brown them for about 4-5 minutes per side until golden brown. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the chopped onion and cook for about 3 minutes until softened.

Step 4

Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

Step 5

Stir in the paprika, cumin, and black pepper, cooking for 1 minute to toast the spices.

Step 6

Add the low sodium chicken broth, diced tomatoes with their juice, and bay leaf to the pot, and bring the mixture to a simmer.

Step 7

Return the chicken thighs to the pot, nestling them into the sauce.

Step 8

Add the julienned red and green bell peppers, spreading them over the chicken.

Step 9

Cover the pot, reduce the heat to a low simmer, and cook for 45-50 minutes, until the chicken is tender and cooked through.

Step 10

Remove the bay leaf, and stir in the chopped cilantro just before serving.

Step 11

Serve the braised chicken thighs with lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(2344.7g)

Amount per serving	% Daily Value*
Calories	2254.5

Total Fat 119.7g	0%
Saturated Fat 28.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 752mg	0%
Sodium 1873.7mg	0%
Total Carbohydrate 66.8g	0%
Dietary Fiber 19.4g	0%
Total Sugars 32.0g
Protein 226.1g	0%

Vitamin D 56IU	0%
Calcium 357.8mg	0%
Iron 16.0mg	0%
Potassium 4301.5mg	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: 47.9%

Protein: 40.2%

Carbs: 11.9%