Brazilian Chicken Stew

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Total Time
55mins
Prep
5 mins
Cook
50 mins

from www.foodandwine.com Serve with steamed rice.

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Ingredients

Nutrition

Directions

  1. In a food processor, pulse the ginger with the garlic, jalapeños, lemon juice and paprika until finely chopped. Add the water and process to a paste.
  2. In a large saucepan, heat 2 tablespoons of the oil until shimmering.
  3. Add the onions and cook over moderate heat until softened, about 8 minutes.
  4. Add the ginger paste and cook until it begins to brown, about 3 minutes.
  5. 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.
  6. Scrape the sauce into a food processor or blender and puree.
  7. Return the sauce to the saucepan. Add the stock and the remaining tomatoes and 2 tablespoons of cilantro and bring to a boil.
  8. Season with salt and pepper and simmer over moderate heat until reduced to 5 cups, about 20 minutes. Keep warm.
  9. Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering.
  10. Season the chicken with salt and pepper and sauté over moderately high heat until golden and cooked through, about 10 minutes.
  11. Add the chicken; season with salt and pepper.
  12. Spoon into bowls and garnish with coconut and cilantro.
  13. Serve with steamed rice and lemon wedges.