The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Brazilian Chicken Stew



½ cup peeled and thinly sliced ginger (about 4 ounces)

4 garlic cloves

2 jalapeños, chopped ¼ cup freshly squeezed orange juice

1 tablespoon sweet paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

¼ teaspoon ground cayenne pepper

3 tablespoons peanut oil, divided

2 large onions, coarsely chopped (about 4 cups)

1 15-ounce can diced tomatoes

½ cup roasted peanuts

¾ cup unsweetened coconut milk

¼ cup shredded unsweetened coconut flakes

2 cups chicken stock or water

1 teaspoon kosher salt, plus more to taste

½ teaspoon ground black pepper, plus more to taste

1 pound sweet potatoes, peeled and cut into ¾-inch pieces

2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces

Steamed rice, flaked coconut, fresh orange wedges, peanuts, and chopped cilantro, for serving


  1. Pulse the ginger, garlic, jalapeños, juice, paprika, cumin, coriander, turmeric, cinnamon, and cayenne in the bowl of a food processor until the mixture forms a paste.
  2. Heat 2 tablespoons of the oil until shimmering hot in a large saucepan over high heat. Add the onions and a pinch of salt and stir to coat with the hot oil. Reduce the heat and cook, stirring often, until softened, about 8 minutes.
  3. Stir in the ginger paste and cook, stirring, until the paste begins to brown, about 3 minutes.
  4. Stir in the tomatoes, peanuts, coconut milk, and coconut and cook, stirring often, until the mixture thickens slightly, about 5 minutes.
  5. Add the stock, salt, and pepper. Simmer for 15 minutes. Puree the tomato mixture in the food processor and return to the pot or puree it directly in the pot with an immersion blender.
  6. Stir in the sweet potatoes and cook until they are tender, about 20 minutes. Keep warm over low heat, or cool, cover, and refrigerate overnight.
  7. Heat the remaining 1 tablespoon oil in a large skillet over
    medium-high heat. Season the chicken with salt and pepper. Add the chicken to the pan in a single layer. Cook, turning once with tongs, until it is browned on both sides and the juices run clear when pierced with a knife, about 8 minutes. Add the chicken to the stew. Check the seasoning.
  8. Serve hot over the rice, garnished with coconut, orange wedges, peanuts, and cilantro.
Print Recipe