Brazilian Chicken Stew with Bell Peppers and Coconut Rice
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Ben Bjurstrom
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This Brazilian Chicken Stew with Bell Peppers and Coconut Rice is a delicious and flavorful one-pot meal that's perfect for a family dinner. With just 20 minutes of prep and 30 minutes of cooking time, it's easy to pull together on a weeknight. The key is searing the chicken first to build flavor, then simmering it in a aromatic tomato and coconut milk broth with bell peppers. Serve it over fluffy coconut rice for a complete and satisfying meal. Enjoy!
Meat, Eggs, & Dairy
- 2 pounds chicken thigh
- 1 can coconut milk
Fresh Produce & Herbs
- 2 bell pepper
- 1 onion
- 1/4 cup fresh cilantro
Seasonings & Spices
- 3 garlic clove
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- to taste salt
- to taste black pepper
Pantry Items
- 1 1/2 cups long-grain white rice
- 1/4 cup tomato paste
- 2 tablespoons olive oil
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