Easiest Way to Make Delicious Brazilian chicken stew

Brazilian chicken stew. See the principle destinations and location of units exporting chicken. Looking to amp up your beef stew but unsure where to start? Recipe adapted from Geovane Carneiro, D.

The secret is the little bit of sugar used in the. I invite you to try my version of the delicious Brazilian chicken stew! Brazilian Chicken Producers, Wholesale Various High Quality Brazilian Chicken ProducersProducts from Global Brazilian Chicken Producers Suppliers and Brazilian Chicken ProducersFactory. You can cook Brazilian chicken stew using 16 ingredients and 4 steps. Here is how you cook it.

Ingredients of Brazilian chicken stew

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

Be the first to review this recipe. 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. with Toasted Coconut Rice, Fresh Tomatoes & Wilted Spinach.

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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