1 poblano pepper, stemmed, seeded and cut into large piece
2 tablespoons fresh lime juice
1 tablespoon smoked paprika
2 pounds boneless, skinless chicken breasts, cut into large bite-size pieces
3 tablespoons vegetable oil
Salt and freshly ground pepper
1 large onion, coarsely chopped
2 cans (14.5 ounces each) petite-diced tomatoes, drained (juices reserved for another use)
½ cup unsweetened coconut milk
½ cup dry-roasted peanuts, chopped
¼ cup shredded unsweetened coconut, plus extra for garnish
¼ cup chopped cilantro, plus extra for garnish
3 cups chicken broth
Steamed rice
Instructions
Mince ginger, garlic, poblano, lime juice, and paprika in a food processor. Starting with 2 tablespoons, add enough water to process mixture to a thick paste.
Heat a large, deep skillet over medium-high heat. Toss chicken with 2 tablespoons of the oil and a light sprinkling of salt and pepper; toss to coat. Add chicken to hot skillet and cook, turning once, until brown on both sides and cooked through, about 5 minutes. Transfer to a bowl and set aside.
Heat remaining tablespoon of oil in empty skillet; add onions and cook over until softened, 4 to 5 minutes. Add ginger paste and cook until it begins to darken in color, 2 to 3 minutes. Add half the tomatoes along with coconut milk, peanuts, coconut and 2 tablespoons of the cilantro; cook until slightly thickened, about 5 minutes.
Transfer sauce to a food processor or blender and puree. Return sauce to skillet and add broth, remaining tomatoes and cilantro and bring to a boil. Reduce heat to medium-low and simmer until reduced to thick gravy consistency, 15 to 20 minutes. Add chicken; continue to simmer to blend flavors, about 5 minutes. Adjust seasonings, including salt and pepper to taste. Serve with rice, garnishing with additional coconut and cilantro.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/brazilian-chicken-stew/