Try this Brazilian Chicken Stew recipe, or contribute your own.
Suggest a better descriptionIn a food processor, pulse the ginger with the garlic, jalape?nos, 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.
Scrape the sauce into a food processor or blender and puree. Return the sauce to the saucepan. Add the stock and the remaining tomatoes and 2 tablespoons of cilantro and bring to a boil. Season with salt and pepper and simmer over moderate heat until reduced to 5 cups, about 20 minutes. Keep warm.
Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering. Season the chicken with salt and pepper and saute 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. Serve with steamed rice and lemon wedges.
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Serving Size: 1 Serving (355g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 396 | ||
Calories from Fat: 294 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.7g | 44 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 13.8g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 4005mg | 138 % | |
Potassium 586.1mg | 15 % | |
Total Carbohydrate 20.8g | 6 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 15.6g | ||
Protein 10.4g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 396
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