Brazilian Chicken Stew
2 SERVINGS
3 T peeled and thinly sliced ginger
2 garlic cloves, chopped
1 jalapeños, seeded and chopped
1 T fresh lemon juice
½ T sweet paprika
1 T water
2 T vegetable oil
2 medium onions, coarsely chopped
1 C drained canned plum tomatoes, coarsely chopped, juices reserved
¼ C unsweetened COCONUT MILK
¼ C dry-roasted peanuts, finely chopped
2 T shredded unsweetened coconut, plus more for garnish
2 T chopped cilantro, plus more for garnish
1½ C chicken stock or canned low-sodium broth
Salt and freshly ground pepper
1 lb. skinless, boneless chicken thighs, cut into 1½" pieces
Steamed rice and lemon wedges, for serving
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 1 tablespoons of the oil until
shimmering. Add the onions and cook over moderate heat until
softened. Add the ginger paste and cook until it begins to brown.
Add half of the tomatoes along with the coconut milk, peanuts, 2 T
of the shredded coconut and 1 T of the cilantro and cook until
slightly thickened.
3. 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 1 T of cilantro and bring to a boil. Season with salt
and pepper and simmer over moderate heat until reduced to 2½ cups.
Keep warm.
4. Meanwhile, in a large nonstick skillet, heat the remaining 1 T of
oil until shimmering. Season the chicken with salt and pepper and
sauté over moderately high heat until golden and cooked through.
5. Add the chicken; season with salt and pepper. Spoon into bowls
and garnish with coconut and cilantro. Serve with steamed rice and
lemon wedges.
(From Cooking Friends (Sharon))
2 SERVINGS
3 T peeled and thinly sliced ginger
2 garlic cloves, chopped
1 jalapeños, seeded and chopped
1 T fresh lemon juice
½ T sweet paprika
1 T water
2 T vegetable oil
2 medium onions, coarsely chopped
1 C drained canned plum tomatoes, coarsely chopped, juices reserved
¼ C unsweetened COCONUT MILK
¼ C dry-roasted peanuts, finely chopped
2 T shredded unsweetened coconut, plus more for garnish
2 T chopped cilantro, plus more for garnish
1½ C chicken stock or canned low-sodium broth
Salt and freshly ground pepper
1 lb. skinless, boneless chicken thighs, cut into 1½" pieces
Steamed rice and lemon wedges, for serving
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 1 tablespoons of the oil until
shimmering. Add the onions and cook over moderate heat until
softened. Add the ginger paste and cook until it begins to brown.
Add half of the tomatoes along with the coconut milk, peanuts, 2 T
of the shredded coconut and 1 T of the cilantro and cook until
slightly thickened.
3. 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 1 T of cilantro and bring to a boil. Season with salt
and pepper and simmer over moderate heat until reduced to 2½ cups.
Keep warm.
4. Meanwhile, in a large nonstick skillet, heat the remaining 1 T of
oil until shimmering. Season the chicken with salt and pepper and
sauté over moderately high heat until golden and cooked through.
5. Add the chicken; season with salt and pepper. Spoon into bowls
and garnish with coconut and cilantro. Serve with steamed rice and
lemon wedges.
(From Cooking Friends (Sharon))
