Brazilian Chicken Stew

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1/3 cup gingerroot, peeled and thinly sliced
• 4 garlic cloves, chopped
• 2 jalapenos, seeded and chopped
• 2 tablespoons fresh lemon juice
• 1 tablespoon sweet paprika
• 2 tablespoons water
• 1/4 cup vegetable oil
• 3 medium onions, coarsely chopped
• 2 cups canned plum tomatoes, coarsely chopped (drained, juices reserved)
• 1/2 cup unsweetened coconut milk
• 1/2 cup dry roasted peanuts, finely chopped
• 1/4 cup unsweetened coconut, shredded, plus more
• unsweetened coconut, for garnish
• 1/4 cup fresh cilantro, chopped, plus more
• fresh cilantro, for garnish
• 3 cups chicken stock
• salt & freshly ground black pepper
• 2 lbs boneless skinless chicken thighs, cut into 1 1/2-inch pieces
• lemon wedge, for serving

Recipe

• 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.