Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, brazilian chicken stew. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Recipe adapted from Geovane Carneiro, D. Make the stew: In a large bowl, combine all the stew ingredients, except the chicken stock, okra. This is my take on xim-xim, a traditional stew from Brazil by way of West Africa. For more information on these authentic Brazilian ingredients, check out our ingredient profiles.
Brazilian chicken stew is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Brazilian chicken stew is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook brazilian chicken stew using 16 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Brazilian chicken stew:
- Prepare 1/3 cup peeled & thinly sliced ginger
- Take 4 garlic cloves, chopped
- Prepare 2 jalapeños, seeded and chopped
- Get 2 tbsp fresh lemon juice
- Prepare 1 tbsp sweet paprika
- Get 2 tbsp water
- Make ready 1/4 cup vegetable oil
- Prepare 3 medium onions, coarsely chopped
- Make ready 2 cups drained plum tomatoes chopped coarsely
- Prepare 1/2 cup unsweetened coconut milk
- Prepare 1/2 cup dry-roasted peanuts, finely chopped
- Make ready 1/4 cup shredded unsweetened coconut, plus more for garnish
- Get 1/4 cup chopped cilantro, plus more for garnish
- Make ready 3 cups chicken stock or canned low-sodium broth
- Prepare Salt & freshly ground pepper
- Make ready 4 chicken breasts
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Instructions to make Brazilian chicken stew:
- 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.
- In a large saucepan, heat 2 tablespoons of the oil until shimmering. Add the onions and cook over moderate heat until softened, about 8 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.
- 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.
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