How to Prepare Perfect Brazilian chicken stew

Brazilian chicken stew. Recipe adapted from Geovane Carneiro, D. Make the stew: In a large bowl, combine all the stew ingredients, except the chicken stock, okra. Looking to amp up your beef stew but unsure where to start?

Season generously with salt and pepper and stir. A hearty and comforting Brazilian Paprika Chicken Stew is possibly one of the best ways to warm up this fall/winter. It is also very easy to make and done in one pot! You can have Brazilian chicken stew using 16 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Brazilian chicken stew

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

If you're not yet familiar with Brazilian. Chicken Stew or "Frango De Panela" in Portuguese is a classic Brazilian mid-week winner that is very simple to make and it goes down well with the whole family. For more information on these authentic Brazilian ingredients, check out our ingredient profiles. This is my take on xim-xim, a traditional stew from Brazil by way of West Africa.

Brazilian chicken stew instructions

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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