Brazilian Chicken Stew
This fragrant, hearty stew is just about the best thing ever on a chilly evening. It freezes and reheats well for a not-sad desk lunch the day after you make it. Serve over steamed rice with a few lemon wedges, if you like. This recipe makes 8 servings.
PREP TIME
20 minutes
COOK TIME
45 minutes
Ingredients
2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
1/3 cup fresh ginger root, sliced
4 garlic cloves, minced
2 jalapeños, seeded and chopped
2 tablespoons fresh lemon juice
1 tablespoon sweet paprika
1/4 cup vegetable oil, divided
3 medium onions, chopped
2 cups canned tomatoes, chopped and juices reserved
1/2 cup unsweetened coconut milk
1/2 cup dry-roasted peanuts, finely chopped
1/4 cup shredded unsweetened coconut, plus more for garnish
1/4 cup chopped cilantro, plus more for garnish
3 cups chicken stock (we like Kitchen Basics brand)
Salt and freshly ground pepper, to taste
1/3 cup fresh ginger root, sliced
4 garlic cloves, minced
2 jalapeños, seeded and chopped
2 tablespoons fresh lemon juice
1 tablespoon sweet paprika
1/4 cup vegetable oil, divided
3 medium onions, chopped
2 cups canned tomatoes, chopped and juices reserved
1/2 cup unsweetened coconut milk
1/2 cup dry-roasted peanuts, finely chopped
1/4 cup shredded unsweetened coconut, plus more for garnish
1/4 cup chopped cilantro, plus more for garnish
3 cups chicken stock (we like Kitchen Basics brand)
Salt and freshly ground pepper, to taste
Directions
In a small food processor, pulse the ginger with the garlic, jalapeños, lemon juice and paprika until finely chopped. Add 2 tablespoons water water and process to a paste. Set aside.
Heat a large Dutch oven to medium-high. Add 2 tablespoons oil and onions. Cook until onions begin to become translucent, about 5 minutes. Add the ginger paste and cook until it begins to brown, about 3 minutes. Add half of the tomatoes along with the coconut milk, peanuts, 1/4 cup of the shredded coconut and 2 tablespoons of the cilantro and cook until slightly thickened, about 5 minutes.
Scrape the sauce into a food processor or blender and puree. Return the sauce to the saucepan. Add the stock and the remaining tomatoes and 2 tablespoons of cilantro and bring to a boil. Season with salt and pepper and simmer over moderate heat until reduced to 5 cups, about 20 minutes. Keep warm.
Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering. Season the chicken with salt and pepper and sauté over moderately high heat until golden and cooked through, about 10 minutes.
Add the chicken; season with salt and pepper. Spoon into bowls and garnish with coconut and cilantro.
Heat a large Dutch oven to medium-high. Add 2 tablespoons oil and onions. Cook until onions begin to become translucent, about 5 minutes. Add the ginger paste and cook until it begins to brown, about 3 minutes. Add half of the tomatoes along with the coconut milk, peanuts, 1/4 cup of the shredded coconut and 2 tablespoons of the cilantro and cook until slightly thickened, about 5 minutes.
Scrape the sauce into a food processor or blender and puree. Return the sauce to the saucepan. Add the stock and the remaining tomatoes and 2 tablespoons of cilantro and bring to a boil. Season with salt and pepper and simmer over moderate heat until reduced to 5 cups, about 20 minutes. Keep warm.
Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering. Season the chicken with salt and pepper and sauté over moderately high heat until golden and cooked through, about 10 minutes.
Add the chicken; season with salt and pepper. Spoon into bowls and garnish with coconut and cilantro.
Looking for inspiration? Try these recipes:
Brazilian Coconut Chicken
Apple Sausage Breakfast Bake
Easy Philly Cheesesteak Sandwich
