1. Heat your olive oil in a large pot over medium heat until it’s shimmering. Add the diced chicken and let it brown on all sides, about 4-5 minutes total. Don’t crowd the pot or you’ll end up steaming instead of browning.
2. Toss in the chopped onion and garlic. Cook them until the onion turns see-through and your kitchen smells amazing, maybe 3 minutes or so.
3. Add the diced red bell pepper and give it a couple minutes to soften up. This layering makes a difference, trust me.
4. Pour in those diced tomatoes and chicken broth. Bring everything to a gentle simmer—you’re looking for small bubbles, not a rolling boil.
5. Add the chopped Brazil nuts and halved Brussels sprouts to the pot. Season with salt and pepper (more than you think, probably).
6. Cover the pot and let everything bubble away for about 20-25 minutes, until the chicken’s cooked through and the vegetables are tender but not mushy. Check it at 20 minutes because every stove is different.
7. Taste and adjust your seasoning. You’ll probably want more salt, and maybe a squeeze of lemon if you have it.
8. Serve the stew hot with a good sprinkle of fresh parsley on top. Watch it disappear if you can wait that long.

Nutrition Information (Per Serving):

• Calories: 285
• Carbohydrates: 12g
• Protein: 22g
• Fat: 18g
• Fiber: 4g
• Sodium: 380mg
• Vitamin C: 65% DV (those Brussels sprouts are powerhouses)
• Selenium: 140% DV (thank you, Brazil nuts)

This stew is packed with selenium from the Brazil nuts, which supports thyroid function and immune health.

Notes:

• Seriously, don’t overcrowd the pot when browning the chicken. Work in batches if you need to.
• Every oven and pot runs differently, so trust your eyes more than the timer.
• If your stew tastes flat, you need more salt. Don’t be shy about seasoning.
• Fresh Brazil nuts from the bulk section are way better than those stale ones in packages.
• The Brussels sprouts should stay bright green. If they turn grayish, you’ve overcooked them.

Storage Tips:

Keep leftovers in an airtight container in the fridge for up to 4 days. This stew actually gets better the next day as the flavors blend. Don’t freeze it with the Brussels sprouts already in—they turn to mush. Reheat gently on the stove, adding a splash of broth if it’s too thick. Microwaving works but the chicken can get rubbery, so low and slow is better.

Serving Suggestions:

• Crusty bread: Perfect for soaking up that nutty, rich broth
• Simple white rice: Makes it more filling and stretches the servings
• Side salad: Something crisp and acidic balances the richness
• Garlic bread: Because why not make it even better

Mix It Up (Recipe Variations):

Spicy Brazilian Stew: Add 1 diced jalapeño with the bell pepper and finish with fresh lime juice for bright heat.

Creamy Comfort Stew: Stir in ½ cup coconut milk at the end for a rich, almost curry-like version that’s completely addictive.

Green Goddess Stew: Add 2 cups fresh spinach in the last 5 minutes and top with extra parsley and lemon zest for a lighter, brighter version.

Vegan Brazil Nut Stew: Replace chicken with 2 cans drained chickpeas and use vegetable broth. Just as hearty and satisfying.

What Makes This Recipe Special:

This stew takes inspiration from Brazilian comfort food, where Brazil nuts bring their distinctive buttery richness to create natural creaminess without any dairy. The technique of letting the nuts break down slightly in the broth is traditional in South American cooking, creating depth and body that transforms a simple chicken stew into something memorable and nourishing.