Fafa's Brazilian Blood Chicken Stew
A deeply comforting and rustic Brazilian classic, slow-cooked until tender and finished with a silky blood sauce thickened with cornstarch. Bold, rich flavors that bring generations together at the table.
🛒 Ingredients
10 servings
- 1 whole chicken (~2 kg), cut into pieces
- 1 American cup of fresh chicken blood (~200 ml)
- 1 medium onion, whole
- 3 garlic cloves
- 1 bunch of fresh parsley and chives
- 1 tablespoon of mild paprika (salt-free)
- Salt to taste
- 2 cups of water (500 ml)
- 1 tablespoon of cornstarch
- 1 tablespoon of vegetable oil
- ½ bell pepper
- ½ tomato
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Directions
- 1
Cut the chicken into even pieces and remove the skin. Place in a pot, cover with cold water, bring to a boil for one minute, then drain and rinse.
- 2
Heat the oil in the same pot over medium heat. Sauté the diced onion, crushed garlic, bell pepper, and tomato for about 3 minutes until softened.
- 3
Add the chicken pieces, paprika, herbs, and salt. Pour in 2 cups of water, cover, and simmer on medium heat for 30 minutes.
- 4
Strain the blood through a fine sieve to remove any clots. Whisk in the cornstarch until fully dissolved and smooth.
- 5
Once the chicken is cooked, stir in the blood-cornstarch mixture continuously. Cook on low heat for 5 more minutes, stirring, until the sauce thickens and turns glossy.
- 6
Adjust seasoning and serve immediately alongside white rice or cassava.
💡 Chef's Tip
Always strain the blood and mix the cornstarch into it cold before adding it to the hot pan — this prevents lumps and ensures a smooth, velvety sauce. Avoid boiling after adding the blood.
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Same category — Poultry
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