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Loading...A signature dish from the state of Bahia in northeastern Brazil, this vibrant chicken stew blends African and Brazilian ingredients including dried shrimp, peanuts, okra, and palm oil. It is rich, deeply savory, and traditionally served with white rice, farofa, and a hot pepper sauce on the side.
Prep Time25 mins
Cook Time55 mins
Total Time80 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 610 kcalCalories
- 38 gFat
- 12 gSaturated Fat
- 16 gCarbs
- 4 gFiber
- 6 gSugar
- 52 gProtein
- 780 mgSodium
- 920 mgPotassium
- 180 mgCalcium
- 4.5 mgIron
- 45 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the chicken
- 3 lb bone-in chicken thighs and drumsticks, skin removed
- Juice of 1 lime
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For the peanut-shrimp paste
- 1/2 cup dried shrimp, heads and shells removed
- 1/2 cup roasted unsalted peanuts
- 2 tbsp warm water
For the stew
- 2 tbsp neutral vegetable oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 2 medium tomatoes, seeded and chopped
- 1-2 malagueta or habanero peppers, finely minced
- 1 cup fresh or frozen okra, sliced into 1/2-inch rounds
- 1 1/2 cups chicken broth, plus more if needed
- 1 cup full-fat coconut milk
- 2 tbsp dendê (red palm oil)
- 1/4 cup chopped fresh cilantro
- 2 tbsp chopped fresh parsley
- Salt to taste
Directions
- Combine the chicken pieces with lime juice, salt, and pepper in a bowl. Cover and refrigerate for 20 minutes while you prepare the other ingredients.
- Place the dried shrimp in a small bowl, cover with warm water, and soak for 15 minutes. Drain, then transfer to a food processor along with the peanuts and 2 tablespoons of water. Pulse into a coarse paste and set aside.
- Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Pat the chicken dry and brown in batches for about 3 minutes per side until lightly golden. Transfer to a plate.
- Reduce heat to medium. Add the onion to the pot and cook for 4 minutes until softened, then stir in the garlic, bell pepper, tomatoes, and minced hot pepper. Cook for 5 minutes until the mixture is jammy and the tomatoes have broken down.
- Stir in the peanut-shrimp paste and cook for 2 minutes, allowing the flavors to toast and deepen.
- Return the chicken and any accumulated juices to the pot, pour in the chicken broth, and bring to a gentle simmer. Cover and cook for 25 minutes, turning the chicken once, until the meat is tender and pulls easily from the bone.
- Add the okra and coconut milk, simmer uncovered for 8 to 10 minutes until the okra is tender and the sauce has thickened slightly.
- Remove from heat and stir in the dendê oil, cilantro, and parsley. The palm oil will melt into the sauce and give it a deep reddish-orange color. Taste and adjust salt.
- Serve hot in shallow bowls with steamed white rice, farofa (toasted cassava flour), and a small dish of extra minced malagueta pepper in vinegar on the side.
Cook’s Notes
- Dendê (red palm oil) is essential for the authentic flavor and signature color of this dish; do not substitute it with regular palm oil or vegetable oil.
- If you cannot find malagueta peppers, substitute with habanero, Scotch bonnet, or Thai bird's eye chiles according to your heat tolerance.
- For a more traditional texture, do not remove the chicken skin; just score it lightly before marinating so the fat renders into the sauce.
- Soaking the dried shrimp mellows the intense brine and allows it to blend smoothly into the paste; rinse briefly after soaking if it still tastes overly salty.
- Leftovers keep well in the refrigerator for up to 3 days and the flavor actually deepens overnight, making this an excellent make-ahead dish.
