BRAZILIAN STEW WITH CHICKEN AND SHRIMP by CHEF DAN:
Serves 4
INGREDIENTS:
3 tablespoons olive oil
4 bone-in skinless chicken, (or chicken thighs about 1-1/2 pounds)
1 pound jumbo shrimp. Shelled, and divined
3 garlic cloves
1-inch fresh ginger, minced
1 onion, coarsely chopped
2 tomatoes, coarsely chopped
1/4-cup lime juice
1 (19oz) can MAE PLOY coconut milk
2 jalapenos, seeded and chopped
1/3 cup dry roasted unsalted peanuts, coarsely chopped
1/2- cup of coarsely chopped cilantro stems and leaves, plus 1/2 cup whole leaves for garnish
Freshly ground black pepper
DIRECTIONS:
1. In a food processor add garlic, ginger, onion, tomatoes, jalapenos, lime juice, tomatoes and1/4 teaspoon black pepper.
2. Pulse until finely chopped and almost smooth.
3. Put the chicken and shrimp in a bowl, add the onion mixture.
4. Cover and refrigerate for 1 to 2 hours.
5. Remove the chicken from the marinate, pat dry, and season with salt and pepper.
6. Heat 2 tablespoons of oil in a Dutch oven over medium-heat.
7. Add the chicken and cook, turning once, until lightly browned on both sides. About 4 minutes. Transfer to a plate.
8. Remove the shrimp from the marinate and set them aside.
9. In the Dutch oven add the marinate, coconut milk, and 1/2- the peanuts.
10. Cook over medium-heat, stirring and scraping the bottom of the pan, for about 3 minutes.
11. Return chicken to the Dutch oven, reduce heat to low, cover and simmer turning chicken occasionally until chicken is cooked through, about 25 minutes.
12. Increase heat to medium, stir in, the shrimp, and cook, stirring occasionally, just until the shrimp are bright pink, and nearly opaque 2-3 minutes.
13. Take off the heat and pour; stir in the remaining peanuts and half the whole cilantro leaves.
14. Season with salt and pepper.
15. Transfer chicken to a deep platter and pour the shrimp and sauce over it.
16. Drizzle remaining tablespoon olive oil and top with cilantro leaves.
17. Serve with jasmine rice.
ENJOY DAN:
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