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  • Brazillian Chicken Stew

    1 vote
    Brazillian Chicken Stew
    Prep: 10 min Cook: 40 min Servings: 6
    by Brett Ede
    197 recipes
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    Ingredients

    • vegetable oil
    • 2 large onions, finely chopped
    • 3 small red chillies, finely chopped
    • 3-4 garlic cloves, crushed
    • 1 tbsp smoked (or plain) paprika
    • 80 gm grated fresh ginger
    • 2 tbsp fresh lemon juice
    • sea salt & freshly ground pepper
    • 2 cans diced tomatoes
    • ½ cup coconut milk
    • 2 cups chicken stock
    • 900 gm chicken thigh fillets, cut into chunks
    • ½ cup unsalted roasted peanuts
    • 2 tbsp roughly chopped fresh coriander

    Directions

    1. Heat a little oil in a large heavy-bottomed pan and gently sauté the onion until tender.
    2. At the same time, whisk the chillies, garlic, paprika, ginger, lemon juice, 2 tbsp water and seasonings until well combined. Then add to the pan and briefly cook to toast the spices, continually stirring.
    3. Add the tomatoes, coconut milk and about 1 cup stock. Stir and bring to the boil. Turn down the heat and simmer for about 20-30 mins until fragrant and fairly thick, adding more stock if needed.
    4. Then add the chicken and gently cook for about 15-20 mins until tender, adding the peanuts for the last 5 mins.
    5. Stir through the coriander and taste the sauce for seasoning.
    6. Serve on a bed of steamed rice.

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