Brazilian Chicken Stew with Tapioca and Pasta

1.Rinse the chicken thighs and pat them dry. Season with your favorite spices and set aside.

2.In a large pot, heat some oil over medium heat. Add the seasoned chicken thighs and brown them on both sides, then remove and set aside.

3.In the same pot, add more oil and sauté the onions until translucent. Then add the beans, rice, pasta, and tapioca pearls. Stir well to combine.

4.Pour enough water to cover the ingredients and bring to a boil. Reduce heat to low, cover, and let it simmer for about 20 minutes, stirring occasionally.

5.Meanwhile, in a separate pan, cut the potatoes into cubes and fry them until golden brown. Set aside.

6.After 20 minutes, return the browned chicken thighs to the pot. Add the polenta and flour to thicken the stew.

7.Let the stew simmer for another 15-20 minutes until the chicken is cooked through and the flavors have melded together.

8.Serve the Brazilian Chicken Stew hot, garnished with the fried potatoes on top.

9.Enjoy your flavorful and unique Brazilian dish!