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.
