Brazilian Chicken and Coconut Cashew Stew

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 600 grams of chicken thighs to the pot and sear for 5 minutes until lightly browned on all sides, then remove the chicken and set aside.

3. 3

   Add 1 large yellow onion and 3 minced cloves of garlic to the same pot, cooking for 3 minutes until softened and fragrant.

4. 4

   Stir in 1 diced red bell pepper, 1 diced green bell pepper, 1 teaspoon of ground cumin, and 1 teaspoon of sweet paprika, cooking for 5 minutes until vegetables are slightly tender.

5. 5

   Return the seared chicken to the pot, then pour in 400 milliliters of full-fat coconut milk and 200 grams of crushed tomatoes, adding 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

6. 6

   Bring the stew to a simmer, then reduce heat to low, cover, and cook for 25 minutes, or until the chicken is cooked through.

7. 7

   Stir in 50 grams of roughly chopped unsalted cashews and cook for an additional 5 minutes, allowing the flavors to meld and the cashews to soften slightly.

8. 8

   Garnish the stew with 2 tablespoons of fresh chopped cilantro and serve with the juice of 1 whole lime squeezed over each portion.