Entree: Brazil – Goias – Frango com Guariroba (Chicken stewed with bitter guariroba palm hearts in a savory broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg)
- 2 cups (340 g) guariroba hearts (bitter palm heart), rinsed and thinly sliced
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, chopped — about 1 1/2 cups (225 g)
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 2 medium tomatoes, chopped — about 1 1/2 cups (360 g)
- 2 cups (480 ml) chicken stock
- 1/4 cup (15 g) chopped fresh cilantro (coriander leaves)
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 ml) annatto oil or 1/2 tsp (1 g) ground turmeric for color (optional)
- 1 small hot pepper (pimenta de cheiro or jalapeño), seeded and sliced (optional)
- 2 tbsp (30 g) butter (optional, to finish)
- Cooked white rice and farinha (cassava flour) for serving

Show original ingredient measurements

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg)
- 2 cups (340 g) guariroba hearts (bitter palm heart), rinsed and thinly sliced
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, chopped — about 1 1/2 cups (225 g)
- 4 cloves garlic, minced (about 12 g)
- 2 medium tomatoes, chopped — about 1 1/2 cups (360 g)
- 2 cups (480 ml) chicken stock
- 1/4 cup (15 g) chopped fresh cilantro (coriander leaves)
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 ml) annatto oil or 1/2 tsp (1 g) ground turmeric for color (optional)
- 1 small hot pepper (pimenta de cheiro or jalapeño), seeded and sliced (optional)
- 2 tbsp (30 g) butter (optional, to finish)
- Cooked white rice and farinha (cassava flour) for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the guariroba: place sliced guariroba in a pot of boiling water and blanch 5 minutes to reduce extreme bitterness; drain, rinse under cold water, and set aside.
2. Season the chicken pieces with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper. In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat and brown the chicken pieces in batches until golden on all sides, about 6–8 minutes per batch. Remove and set aside.
3. Reduce heat to medium and, if using, add annatto oil; sauté the chopped onion until translucent, about 6 minutes. Add the minced garlic and cook 1 minute until fragrant.
4. Add the chopped tomatoes and cook until they begin to break down, about 4–5 minutes. Return the browned chicken to the pot, add the blanched guariroba, hot pepper if using, and pour in the chicken stock.
5. Bring to a gentle simmer, reduce heat to low, cover, and cook until the chicken is cooked through and tender, about 30–35 minutes. Skim any excess fat from the surface as needed.
6. Stir in the lime juice, butter (if using), and chopped cilantro. Adjust seasoning with the remaining salt and pepper to taste.
7. Serve hot over white rice with farinha or cassava flour on the side for sprinkling.

1. Prepare the guariroba: place sliced guariroba in a pot of boiling water and blanch 5 minutes to reduce extreme bitterness; drain, rinse under cold water, and set aside.
2. Season the chicken pieces with 1/2 tsp salt and 1/4 tsp pepper. In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat and brown the chicken pieces in batches until golden on all sides, about 6–8 minutes per batch. Remove and set aside.
3. Reduce heat to medium and, if using, add annatto oil; sauté the chopped onion until translucent, about 6 minutes. Add the minced garlic and cook 1 minute until fragrant.
4. Add the chopped tomatoes and cook until they begin to break down, about 4–5 minutes. Return the browned chicken to the pot, add the blanched guariroba, hot pepper if using, and pour in the chicken stock.
5. Bring to a gentle simmer, reduce heat to low, cover, and cook until the chicken is cooked through and tender, about 30–35 minutes. Skim any excess fat from the surface as needed.
6. Stir in the lime juice, butter (if using), and chopped cilantro. Adjust seasoning with the remaining salt and pepper to taste.
7. Serve hot over white rice with farinha or cassava flour on the side for sprinkling.