Brazilian Chicken Stew with Rice
This fragrant stew is full of summer vegetables flavored with Brazilian spices in a lime-coconut broth.
Servings
Produce
Garlic (Organic)
2 1 Clove
Onion
1/2 0.25 Whole
Potato
15 7.5 oz
Roma Tomato
13 6.5 oz
Bell peppers (Organic)
1 0.5 Whole
Yellow Corn
1 0.5 Whole
Swiss Chard
2.5 1.25 oz
Jalapeno Pepper (Organic)
1 0.5 Whole
Lime
2 1 Whole
Protein & more
Coconut Milk
1 0.5 Can
Tomato paste
3 1.5 oz
Louisiana Long Grain Rice
1 0.5 cup
Chicken Tenders
1 0.5 lb
Pantry items
Sea salt
To Taste
Olive oil
2 1 tablespoon
Spice mix
Ground ginger
1 0.5 teaspoon
Granulated Onion
1/2 0.25 teaspoon
Cinnamon powder
1/2 0.25 teaspoon
Allspice
1/2 0.25 teaspoon
Sweet paprika
1 0.5 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Prep ahead (optional)
a. Remove chard stem, chop leaves bite-size. b. ½” dice potatoes, tomatoes (reserve juices), bell pepper, and yellow onion. c. Slice limes in half and juice. d. Mince garlic. e. Mince or thinly slice jalapeno.
Instructions
1
Cook rice:
a. In medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person portion) and ¼ tsp salt. Bring a boil.
b. Add long-grain rice; stir immediately. Cover, reduce heat to low, and cook about 15 minutes, or until tender.
2
Meanwhile, cook chicken:
a. Cut chicken tenders into 1” pieces. Season with ½ tsp salt.
b. In a large sauté pan over medium-high heat, add 1 tbsp olive oil. Add chicken tenders. Caramelize, about 2-3 minutes per side. Continue cooking until chicken is almost cooked through, about 5-6 minutes.
3
Cook stew:
a. In large sauté pan over medium-high heat, add 2 tsp olive oil. Add garlic (mince), yellow onion (½” dice), ½ tsp salt, and Brazilian spice mix. Cook until onion is translucent, about 2 minutes.
b. Stir in 2 tbsp tomato paste. Cook 2-3 minutes.
c. Add potatoes (½” dice), bell pepper (½” dice), corn (cut kernels from cob), and roma tomatoes with juices (½” dice). Stir to combine.
d. Add ½ cup water and coconut milk (use ½ can for 2-person portion). Stir to combine. Cook at medium-high simmer until potatoes are fork-tender, about 10 minutes.
e. Add chicken tenders and chard (remove stem, chop leaves bite-sized) and cook an additional 3-5 minutes, or until chicken is opaque and cooked through.
f. Take off heat and add juice of limes and salt to taste. Stir well.
4
Serve:
a. Add a heaping spoonful of rice to bowl. Ladle over Brazilian chicken stew.
b. If desired, garnish with jalapeno (thinly slice or mince).
Chef's notes
If anyone in the crowd doesn’t prefer chicken, the stew is delicious and hearty without it. The recipe calls for adding the chicken into the broth. Alternatively, cook it completely in the sauté pan and add on top of the stew, simply leaving it off for those who don’t prefer it. You can also add fish or chickpeas instead of chicken.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX