Brazilian Chicken & Coconut Stew with Fluffy Jasmine Rice

Name: Brazilian Chicken & Coconut Stew with Fluffy Jasmine Rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 1.5 tablespoon olive oil; 2.25 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 1 yellow onion (large, chopped); 3 clove garlic (minced); 2 red bell peppers (chopped); 2 green bell peppers (chopped); 29 ounce diced tomato (undrained); 27 fluid ounce coconut milk; 1.5 teaspoon ground cumin; 0.75 teaspoon ground turmeric; 0.75 teaspoon smoked paprika; 0.5 teaspoon cayenne pepper; 1.25 teaspoon salt; 0.25 teaspoon black pepper; 1.5 cup jasmine rice (uncooked); 3 cup water; 0.3333333333333333 cup fresh cilantro (chopped)

Tender chicken thighs simmered in a rich and aromatic coconut-tomato sauce with bell peppers and spices, served over fluffy jasmine rice.

Prep: 15 min
Cook: 45 min
Total: 1 hr
Servings: 6
Cuisine: Brazilian
Difficulty: Easy
Cost: $4.41/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1.5 tablespoon olive oil
2.25 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
1 yellow onion (large, chopped)
3 clove garlic (minced)
2 red bell peppers (chopped)
2 green bell peppers (chopped)
29 ounce diced tomato (undrained)
27 fluid ounce coconut milk
1.5 teaspoon ground cumin
0.75 teaspoon ground turmeric
0.75 teaspoon smoked paprika
0.5 teaspoon cayenne pepper
1.25 teaspoon salt
0.25 teaspoon black pepper
1.5 cup jasmine rice (uncooked)
3 cup water
0.3333333333333333 cup fresh cilantro (chopped)

Instructions

Heat 1 1/2 tablespoons olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the 2 1/4 pounds chicken thighs and sear for 3-4 minutes until lightly browned on all sides. Remove chicken from the pan and set aside.
Add the 1 large yellow onion to the same pan and sauté for 3-4 minutes until softened. Stir in the 3 cloves garlic, 2 red bell peppers, and 2 green bell peppers. Cook for another 5 minutes until vegetables begin to soften.
Stir in the 2 (14 1/2 ounce) cans diced tomatoes, 2 (13 1/2 ounce) cans full-fat coconut milk, 1 1/2 teaspoons ground cumin, 3/4 teaspoon ground turmeric, 3/4 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1 1/4 teaspoons salt, and 1/4 teaspoon black pepper. Bring the mixture to a simmer.
Return the seared chicken thighs to the pot. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
While the stew simmers, prepare the jasmine rice. In a medium saucepan, combine the 1 1/2 cups uncooked jasmine rice, 3 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is fluffy.
Serve the Hearty Brazilian Chicken & Coconut Stew immediately over the fluffy jasmine rice. Garnish with fresh cilantro, if desired.

Notes

Goes great with a side of plantain chips. This stew reheats beautifully for leftovers. Store in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

Calories: 658
Protein: 41.3 g
Carbohydrates: 55.1 g
Fat: 33.3 g
Fiber: 3.7 g
Sodium: 850 mg
Saturated Fat: 19.9 g
Sugar: 10.4 g
Cholesterol: 144 mg