1. In a large skillet over medium heat, heat olive oil. Add chopped onion and minced garlic, then sauté for 2-3 minutes until fragrant and the onions start to soften. Don’t let the garlic burn.
2. Add the chicken pieces to the skillet and cook for 5-6 minutes until browned on all sides. You don’t need them fully cooked yet, just nicely browned for flavor.
3. Season the chicken with paprika, cumin, salt, and pepper, stirring to coat all the chicken pieces. Let it cook for about 30 seconds so the spices toast slightly.
4. Add the green beans and red bell pepper to the skillet, stirring everything together and cooking for a few minutes until the vegetables start to soften slightly and turn bright green.
5. Pour in the chicken broth and bring to a simmer. Once simmering, reduce heat to medium-low, cover with a lid, and cook for about 10-15 minutes or until the chicken is cooked through to 165°F and the vegetables are tender. Check around 10 minutes.
6. Add the diced tomato to the skillet and cook uncovered for an additional 2-3 minutes. The tomatoes will break down slightly and add freshness.
7. Taste and adjust seasoning with salt and pepper if needed—it probably needs more than you think.
8. Remove from heat and garnish with fresh chopped parsley if you have it.
9. Serve the Brazilian-style green beans and chicken hot over rice or on its own. The sauce is perfect for soaking into rice!

Nutrition Information (Per Serving):

• Calories: 215
• Carbohydrates: 10g
• Protein: 28g
• Fat: 6g
• Fiber: 3g
• Sodium: 340mg
• Sugar: 5g
• Vitamin C: 70% DV (from vegetables)
• Vitamin A: 25% DV

This provides excellent lean protein with plenty of vegetables for a balanced meal.

Notes:

• Don’t overcook the chicken—pull it at exactly 165°F for juicy results.
• Brown chicken well—this develops flavor for the whole dish.
• Fresh vegetables matter—crisp green beans and ripe tomatoes make a difference.
• Adjust liquid based on whether you want more or less sauce.
• This is mild—add jalapeños or red pepper flakes if you want heat.

Storage Tips:

Store leftover Brazilian-style green beans and chicken in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if it’s dried out. This freezes well for up to 2 months in airtight containers. Thaw overnight in the fridge and reheat on the stove. The texture of the chicken and vegetables holds up beautifully, making this ideal for meal prep.

Serving Suggestions:

• Over White Rice: Traditional and perfect for soaking up the sauce
• With Black Beans: For a complete Brazilian-style plate
• With Warm Tortillas: For a more casual, handheld meal
• Over Quinoa: For a healthier grain option

Mix It Up (Recipe Variations):

Coconut-Lime Version: Stir in 1/4 cup coconut milk at the end and finish with lime juice for tropical Brazilian coastal flavors.

Black Bean Addition: Add a drained can of black beans with the tomatoes for extra protein and a heartier meal.

Spicy Brazilian Chicken: Add diced jalapeño with the onions or red pepper flakes for heat.

Cassava Addition: Add chunks of frozen cassava (yuca) with the chicken broth for more traditional Brazilian starch.

What Makes This Recipe Special:

This Brazilian-style green beans and chicken showcases everyday Brazilian home cooking—simple, fresh ingredients prepared straightforwardly to let natural flavors shine. The one-pan technique allows the chicken and vegetables to share flavors while cooking together, creating a cohesive dish where everything tastes connected. The combination of paprika and cumin provides warmth without heat, while fresh tomatoes add the brightness characteristic of Brazilian cooking. It’s proof that international cuisine can be accessible and easy when you focus on good ingredients and simple techniques.