Coconut Lime Chicken Stew

Total Time:
1 hr 30 min
20 min
1 hr 10 min

16 cups

  • Chicken:
  • 1 cup lime juice
  • 1 cup orange juice
  • 3/4 cup chopped fresh cilantro
  • 1/3 cup minced garlic
  • 1 minced jalapeno or serrano pepper
  • Kosher salt and freshly ground black pepper
  • 1 pound skinless boneless chicken breast (or fish), cut into 1-inch cubes
  • Stew:
  • Kosher salt
  • 1 pound red or Yukon potatoes, chopped
  • 1/4 cup vegetable or peanut oil
  • 1 cup chopped red onions
  • 8 ounces mushrooms, sliced
  • 4 ounces carrots, split lengthwise and sliced
  • 5 scallions, sliced on the bias
  • 5 cups chicken stock
  • Splash lime juice
  • 4 cups canned diced tomatoes or diced fresh tomatoes
  • One 14-ounce can unsweetened coconut milk
  • 1/4 cup brown sugar, plus more if needed
  • 1 1/2 tablespoons curry powder
  • Sea salt and lime tortilla chips, for serving
  • Freshly chopped cilantro, for serving
  • For the chicken: In a large bowl, stir together the lime juice, orange juice, cilantro, garlic and chile peppers along with a pinch of salt and some pepper (you are basically making a ceviche mixture). Add the chicken and stir together. Cover and refrigerate.

  • For the stew: Bring a pot of water to a simmer and add salt. Simmer the potatoes until tender, 15 minutes. Drain and set aside.

  • In a 6- to 8-quart stainless steel pot, heat the oil over medium-high heat for 2 to 3 minutes. Add the onions, mushrooms, carrots and scallions and cook, stirring occasionally, until the onions are softened and browning slightly. Add 2 1/2 cups chicken stock, the lime juice and the potatoes and bring to a boil. Boil vigorously 5 minutes, then lower to a simmer and add the chicken ceviche mixture, the tomatoes, coconut milk, brown sugar, curry powder and the remaining 2 1/2 cups chicken stock. Bring to a simmer and cook over medium-low, stirring occasionally, about 30 minutes. Taste and adjust with additional salt and pepper as needed. You may add more brown sugar, 1 teaspoon at a time, to deepen the flavor or knock down any acidity, but don't go too far!

  • Serve with chips and cilantro.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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