BrazilianMedium · Hot
Frango ao Molho de Tomate Braised Chicken in Tomato Sauce
Hearty Brazilian braised chicken in a rich, garlicky tomato sauce — the kind of dish that fills the kitchen with warmth and makes everyone gather around the table.
Prep
15 min
Cook
45 min
Rest
5 min
Total
50 min
Method
Season and Sear the Chicken
1
Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering.
2
Place the chicken pieces skin-side down and sear undisturbed for 5-6 minutes until the skin is golden brown and crispy. Flip and cook 3 minutes more. Remove to a plate and set aside.
Build the Tomato Sauce
3
Mince the garlic and add it to the pot. Cook for 1-2 minutes until fragrant — be careful not to let it burn.
4
Add the chopped tomatoes and stir everything together. Let the tomatoes break down and release their juices, about 5 minutes, stirring occasionally.
Braise Low and Slow
5
Add the seared chicken pieces back to the pot. Pour in the water, then cover and simmer over medium-low heat for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part.
Finish and Serve
6
Cut the lime into wedges and serve alongside the dish for a bright squeeze of lime over each plate. The acidity cuts beautifully through the richness.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -2
Calories
652
per serving
High in protein · 65gLow sugar · 7g
Protein
65g
Carbs
14g
Fat
37g
Sat. fat
8g
Fiber
4g
Sugar
7g
Sodium
1415mg
High ProteinMuscle RecoveryLow CarbWeight Management
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
2.5
per serving
DCarbonAEU all-round· carbon sets the grade
Water
1.2m³
Land
85Pt
Runoff
0.3g P
Chicken thighs drives 86% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
5
Salty
3
Sour
1
Bitter
2
Spicy
Textures
CrispyTenderSilkySaucy
Aromas
SmokyGarlickyHerbalSavory
Kitchen Equipment
Primary Tool
Dutch OvenCounter FootprintMedium
Safety & Storage
Cooking Temperature
Chicken must reach an internal temperature of 165°F (74°C). Use a meat thermometer to verify doneness, especially at the thickest part of the thigh.
Cross Contamination
Use separate cutting boards and utensils for raw chicken and other ingredients. Wash hands thoroughly with soap before and after handling raw poultry.
Handling
Keep raw chicken refrigerated until ready to cook. Do not let chicken sit at room temperature for more than 2 hours.
Storage
Refrigerate leftovers within 2 hours of cooking. Store in airtight containers and consume within 3-4 days, or freeze for up to 2-3 months.
Shelf Life
Fresh chicken thighs should be used within 1-2 days of purchase when refrigerated, or within manufacturer date if frozen.
Pro Tips
Technique
When you sear the chicken, don't move it around — let it sit skin-side down and listen. When it releases naturally from the pot, you'll know it's ready to flip. That golden crust carries all the flavor into the braise.
Substitution
No fresh tomatoes? Canned whole tomatoes work beautifully — they break down even faster and give you that concentrated, jammy quality my mãe loved. Just crush them with your hands as they go in.
Flavor Boost
Toss a handful of green olives and one bay leaf into the sauce while it simmers. It reminds me of how my mãe always cooked it — that little extra depth that makes you close your eyes and smile.
From the chef
Frango ao molho de tomate is honest, unfussy comfort — chicken thighs seared until the skin crisps and the fat renders, then braised low in a garlicky tomato sauce until everything melts together into something deeply savory. The garlic has to be generous, the tomato has to cook until it loses its sharp edges and becomes a proper sauce, and the squeeze of lime at the end is not optional — it wakes the whole dish up. Serve over white rice with a handful of fresh parsley and let the braising liquid pool into the rice the way it should.
TagsBrazilianComfort FoodBraised ChickenTomato SauceOne PotWeeknight DinnerLime FinishGarlic
Source: generated · June 10, 2026