Brazilian Chicken Stew
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INGREDIENTS
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1/3 cup peeled and thinly sliced ginger (3 ounces)
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4 garlic cloves, chopped
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2 jalapeños, seeded and chopped
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2 tablespoons fresh lemon juice
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1 tablespoon sweet paprika
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2 tablespoons water
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1/4 cup vegetable oil
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3 medium onions, coarsely chopped
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2 cups drained canned plum tomatoes, coarsely chopped, juices reserved
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1/2 cup unsweetened coconut milk
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1/2 cup dry-roasted peanuts, finely chopped
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1/4 cup shredded unsweetened coconut, plus more for garnish
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1/4 cup chopped cilantro, plus more for garnish
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3 cups chicken stock or canned low-sodium broth
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Salt and freshly ground pepper
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2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
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Steamed rice and lemon wedges, for serving
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