Laura de Lima Xavier is a rich Brazilian seafood and chicken stew that brings together the country’s love for coconut milk, dendê oil, and fresh herbs. The dish gets its name from a traditional family recipe, though it is not a single, standardized dish—versions vary from household to household. What makes this version work is the layering of flavors: the chicken is browned first to build a savory base, then the shrimp are added at the end so they stay tender, and the coconut milk ties everything into a creamy, slightly spicy sauce that is perfect over rice.
Ingredients
- 2 lb (900 g) bone-in, skinless chicken thighs
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tbsp (30 ml) dendê oil (palm oil), or substitute 2 tbsp vegetable oil + 1 tsp smoked paprika
- 1 large onion, chopped (about 1½ cups / 190 g)
- 4 cloves garlic, minced
- 1 red bell pepper, chopped (about 1 cup / 150 g)
- 2 tomatoes, chopped (about 1½ cups / 260 g)
- 1 can (13.5 oz / 400 ml) coconut milk
- 1 cup (240 ml) chicken broth
- 2 tbsp (30 ml) fresh lime juice
- ¼ cup (15 g) fresh cilantro, chopped, plus more for garnish
- 1 tsp (5 g) salt, plus more to taste
- ½ tsp (1 g) black pepper
- 1 tsp (2 g) ground cumin
- ½ tsp (1 g) cayenne pepper (optional, for heat)
- 2 cups (370 g) long-grain white rice, for serving
Instructions
- Season the chicken thighs with ½ teaspoon salt and ¼ teaspoon black pepper. In a large heavy pot or Dutch oven, heat the dendê oil over medium-high heat. Add the chicken in a single layer (work in batches if needed) and brown for 4–5 minutes per side, until golden. Remove the chicken and set aside. The chicken does not need to be cooked through at this point.
- In the same pot, add the onion and cook over medium heat for 3–4 minutes, until soft. Add the garlic and bell pepper, and cook for another 2 minutes, stirring frequently.
- Add the tomatoes, cumin, cayenne (if using), and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook for 5 minutes, until the tomatoes break down and form a thick paste.
- Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom. Return the chicken to the pot, bring to a simmer, then reduce the heat to low. Cover and cook for 25–30 minutes, until the chicken is cooked through and tender. The chicken should reach a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
- While the stew simmers, prepare the rice according to package directions (about 4 cups cooked).
- Once the chicken is done, add the shrimp and lime juice. Stir gently and cook for 3–4 minutes, just until the shrimp are pink and opaque. The shrimp should reach 145°F (63°C) if you check with a thermometer, but they will cook quickly.
- Stir in the fresh cilantro. Taste and adjust seasoning with more salt or lime juice if needed.
- Serve hot over the rice, garnished with extra cilantro.
Tips
- Dendê oil substitute: If you cannot find dendê oil, use a neutral oil like canola and add a teaspoon of smoked paprika to mimic the color and smoky flavor. The dish will be slightly less rich but still delicious.
- Do not overcook the shrimp: Shrimp go from perfectly cooked to rubbery in less than a minute. Add them at the very end and remove the pot from the heat as soon as they turn pink.
- Use bone-in chicken for flavor: The bones add depth to the broth. If you use boneless thighs, reduce the simmering time to 15–20 minutes to avoid drying them out.
- Adjust the heat: The cayenne is optional. For a milder stew, omit it; for more heat, add a chopped fresh chili like a malagueta or habanero with the bell pepper.
Serving Suggestions
Serve the stew over white rice, which soaks up the coconut sauce perfectly. A side of farofa (toasted cassava flour) adds crunch and is traditional in Brazilian cooking. Sautéed collard greens or a simple green salad with vinaigrette balance the richness. For a more substantial meal, add a slice of orange or a few wedges of lime to squeeze over the top.
Variations
- Seafood-only version: Omit the chicken and use 2 lb (900 g) of mixed seafood like fish fillets (cut into chunks), mussels, and squid. Add the fish with the shrimp and cook for 5–6 minutes total.
- Vegetarian version: Replace the chicken with 2 cups (300 g) of firm tofu, cubed, and use vegetable broth. Brown the tofu in the oil before following the same steps. Add the shrimp substitute like hearts of palm or jackfruit for texture.
- Spicier version: Add 1–2 chopped fresh chilies (like malagueta or Thai bird) with the garlic, and a dash of hot sauce at the end.
- Add okra: Sliced okra added with the tomatoes will thicken the stew and give it a slightly different texture, common in some regional versions.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The stew will keep for up to 3–4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or water if it has thickened too much. Do not boil, as the shrimp will become tough. You can also freeze the stew (without the rice) for up to 3 months; thaw overnight in the refrigerator before reheating. When reheating, bring the stew to a simmer and ensure it reaches 165°F (74°C) before serving.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast meat can dry out. Reduce the simmering time to 15–20 minutes and check for doneness with a thermometer at 165°F (74°C). You may want to add a tablespoon of olive oil to keep it moist.
What is dendê oil and where can I find it? Dendê oil is a reddish-orange palm oil used widely in Brazilian cuisine, especially in the Bahia region. It has a distinct, earthy flavor and a high smoke point. Find it in Brazilian or African grocery stores, or online. If you cannot find it, the substitute mentioned above works well.
Can I make this ahead of time? Yes, you can make the stew a day ahead, but add the shrimp only when reheating to prevent them from overcooking. Store the stew without the shrimp, then add the shrimp during reheating and cook until just pink.
Is this dish very spicy? The base recipe has only a hint of heat from the cayenne. If you are sensitive to spice, omit it entirely. The heat comes mainly from the optional chili, so you control the level.
Can I use frozen shrimp? Absolutely. Thaw the shrimp in the refrigerator overnight or under cold running water. Pat them dry before adding to the pot to avoid diluting the sauce.
What can I serve instead of rice? The stew is also excellent with crusty bread for dipping, or over a bed of cooked quinoa or farofa. You can also serve it with boiled cassava or yuca for a more traditional Brazilian pairing.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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