Spicy Brazilian-Style Coconut Chicken Stew
with Dark Meat Chicken, Rice & Pickled Jalapeño
- Tree Nuts
- Milk
This Brazilian-inspired chicken stew with coconut milk, bell pepper, and fajita spices is infused with tropical vibes! Quick-pickled jalapeño adds tangy zip to the creamy base, while turmeric brings earthy warmth. Served over fluffy buttered rice, this 30-minute wonder delivers restaurant-worthy results.
Ingredients
1 unit
Onion
10 ounce
Diced Skinless Dark Meat Chicken
1 unit
Crushed Tomatoes
1 unit
Chicken Stock Concentrate
½ teaspoon
Turmeric
1 unit
Jalapeño
1 tablespoon
Fajita Spice Blend
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
1 unit
Bell Pepper
¾ cup
Jasmine Rice
¼ ounce
Cilantro
Not included in your delivery
1 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
- In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
- Keep covered off heat until ready to serve.
- While rice cooks, wash and dry produce.
- Halve, peel, and thinly slice onion. Halve, core, and dice bell pepper into ½-inch pieces. Halve lime. Trim and thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Roughly chop cilantro.
-
Heat a drizzle of oil in a medium pot over medium-high heat. Add onion, bell pepper, a pinch of salt, and pepper. Cook, stirring occasionally, until softened, 2 minutes.
-
Open package of chicken* and drain off any excess liquid.
-
To pot with veggies, add chicken, Fajita Spice Blend, half the turmeric, ½ tsp sugar, a pinch of salt, and pepper (all the turmeric and 1 tsp sugar for 4 servings). Cook, stirring occasionally, until chicken is browned, 3 minutes (it will finish cooking in the next step).
-
Thoroughly shake coconut milk in container before opening. Stir crushed tomatoes, stock concentrate, and coconut milk into pot with veggies and chicken. Bring to a boil, then reduce heat to low and simmer, covered, until veggies are tender and chicken is cooked through, 8-10 minutes.
-
Remove from heat; stir in juice from half the lime. Taste and season with salt and pepper if desired.
- While stew cooks, in a small microwave-safe bowl, combine jalapeño, juice from remaining lime, ½ tsp sugar, and ¼ tsp salt (1 tsp sugar and ½ tsp salt for 4 servings). Cover tightly with plastic wrap and microwave until softened, 30-60 seconds.
- Remove and discard plastic wrap; set aside to cool before serving.
-
Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings).
-
Divide stew between bowls. Mound rice over the center of stew. (TIP: Use a small bowl to form the rice and invert it in the middle of the stew.) Garnish with cilantro and as much pickled jalapeño as you like. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the creamy texture and comforting flavors, though some found it milder than expected. Consider adding extra spices for more kick 🌶️.
- Ease of prep: Quick and easy to prepare, with pre-cut chicken saving time. Some suggest slow cooking for deeper flavor development.
- Suggestions: Try marinating the chicken in spices before cooking, or add more seasoning to taste. Experiment with extra veggies like cabbage for variety.
- Leftovers: Generous portions often provided lunch for the next day. Some felt the flavors improved after sitting overnight.
- Presentation: Customers praised the attractive plating, with the rice mounded in the center creating a lovely visual appeal.
