Step-by-Step Guide to Prepare Favorite Brazilian chicken stew

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, brazilian chicken stew. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Brazilian chicken stew is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Brazilian chicken stew is something that I have loved my whole life.

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.

To get started with this particular recipe, we have to prepare a few components. You can cook brazilian chicken stew using 16 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Brazilian chicken stew:

1. Get 1/3 cup peeled & thinly sliced ginger
2. Take 4 garlic cloves, chopped
3. Take 2 jalapeños, seeded and chopped
4. Take 2 tbsp fresh lemon juice
5. Prepare 1 tbsp sweet paprika
6. Prepare 2 tbsp water
7. Prepare 1/4 cup vegetable oil
8. Get 3 medium onions, coarsely chopped
9. Prepare 2 cups drained plum tomatoes chopped coarsely
10. Make ready 1/2 cup unsweetened coconut milk
11. Take 1/2 cup dry-roasted peanuts, finely chopped
12. Make ready 1/4 cup shredded unsweetened coconut, plus more for garnish
13. Make ready 1/4 cup chopped cilantro, plus more for garnish
14. Take 3 cups chicken stock or canned low-sodium broth
15. Make ready Salt & freshly ground pepper
16. Get 4 chicken breasts

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Instructions to make Brazilian chicken stew:

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. 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.
3. 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.
4. Add the chicken; season with salt and pepper. Spoon into bowls and garnish with coconut and cilantro.

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