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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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South American Chicken Stew

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium

Ingredients

3 Tablespoons fresh ginger, peeled & chopped
4 garlic cloves, chopped
1 jalapeño pepper, seeded & chopped
2 Tablespoons fresh lime juice
1 Tablespoon sweet paprika
2 Tablespoons water
4 Tablespoons vegetable oil, divided
3 boneless, skinless chicken breasts, cut into 1-1/2" pieces
2 medium onions, coarsely chopped
One 28 ounce can diced tomatoes
1 can unsweetened coconut milk
1/2 cup peanuts, finely chopped
1/4 cup shredded unsweetened coconut, plus more for garnish
1/2 cup cilantro, divided
3 cups gf Chicken Stock
Salt & freshly ground black pepper

Directions

In the work bowl of a food processor, combine ginger, garlic, jalapeño, lime juice and paprika. Pulse until finely chopped. Add water and continue to process until mixture becomes a paste.

In a large deep skillet, heat 2 tablespoons oil over medium-high heat.

Season chicken with salt and freshly ground black pepper. Add chicken pieces to skillet and brown. Remove from pan and set aside.

Add remaining 2 tablespoons oil to pan. When shimmering, add onions and cook until softened, about 8 minutes. Add ginger paste mixture and continue to cook until it begins to brown, about 3 minutes. Add tomatoes along with coconut milk, peanuts, 1/4 cup shredded coconut and 2 tablespoons cilantro. Cook until slightly thickened, about 5 minutes.

Scoop out about 2 cups of stew and place in a blender; puree. Return stew puree to saucepan. Add chicken stock and browned chicken. Adjust seasonings to taste with salt and freshly ground black pepper. Reduce heat and simmer for about 20-30 minutes.

Serve with steamed rice and garnish with shredded coconut and chopped cilantro.

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