Name: Brazilian Coconut Chicken Stew {Ensopado}
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Cuisine: Brazilian
Ingredients: 2 teaspoons Paprika; 1 teaspoon Ground Mustard powder; 1 teaspoon Ground Coriander; 1 teaspoon Salt; 1 teaspoon Ground Black Pepper; 2 pounds Chicken thighs, skinless boneless; 1 Large Onion, diced (I used yellow onion); 4 Cloves Garlic, minced; 1 Large Jalapeño, seeded and diced; 23 ounces Diced Tomatoes, drained; 1 Lime, juiced; 1 cup Fresh Cilantro leaves; 1/2 cup Unsweetened coconut milk; 4 Cups Chicken stock or Chicken broth; 1 bay leaf; 2 Tablespoons Cornstarch; 1/2 Cup cold Water

Brazilian

Slow cooker

Cut the chicken thighs into 1.5-2 inch pieces and then add to the slow cooker.

Dice the onion. Mince the garlic. Cut the jalapeño in half and then using a spoon, scrape the seeds and membranes out and discard. Then finely dice the jalapeño. Chop the cilantro. Add the onion, jalapeño, and cilantro to the slow cooker.

Measure out and add the paprika, ground mustard, ground coriander, salt, and pepper. Add these along with the bay leaf and the lime juice to the slow cooker.

Mix the cornstarch with the cold water until it dissolves to make a slurry. Add to the slow cooker.

Pour the broth, the drained diced tomatoes, and the coconut milk into the slow cooker.

Mix to combine everything and make sure that the chicken is all submerged. If not, pour in just enough water or broth to cover the chicken. Then set the slow cooker on high for 6 hours or low for 8 or 10 hours. (All of these time setting will work, they just depend on your schedule.)

Brazilian Coconut Chicken Stew {Ensopado}

Utensils needed:

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