Buttery Brazilian Coconut Chicken Stew
with Roasted Brussels Sprouts
Cooking time
20 minutes
Servings
2/4
Calories
550 /serving
For a chill samba groove, cue up some bossa nova while you cook! The relaxed rhythms and complex chords echo the rich, smooth sensations of this Brazilian-themed chicken dish, where buttery coconut curry sauce and tomato simmer with gentle spices (including an extra dose of golden turmeric).
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Tomato
- 400g Brussels sprouts
- 15ml Minced garlic
- 2g Ground turmeric
- 120ml Coconut curry sauce
- 9g Brazil & Beyond spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, cayenne pepper, lemon flavour, chili pepper, bay leaf, lemon oil, cumin, allspice)
Contains: Milk • Mustard
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
29 g
Saturated Fat
13 g
Sodium
690 mg
Total Carb
30 g
Sugars
9 g
Protein
48 g
Fibre
11 g
Preparation
Roast the Brussels sprouts
- Preheat the oven to 450°F.
- Quarter the Brussels sprouts lengthwise.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 10 to 14 min., until golden brown and tender.
Start the chicken
- Meanwhile, pat the chicken dry; rub with the spices, a drizzle of oil and S&P.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 2 to 3 min. per side, until lightly browned.
- Transfer to a plate, leaving any browned bits in the pot. Reserve the pot.
Mise en place
- Meanwhile, medium-dice the tomato.
Make the stew & finish the chicken
- In the reserved pot, heat a drizzle of oil on medium-high.
- Add the garlic, tomato and turmeric. Sauté, 1 to 2 min., until fragrant.
- Add the coconut curry sauce and ⅓ cup water (double for 4 portions). Cook, scraping up any browned bits, 1 to 2 min., until combined; season with S&P.
- Add the chicken* and cook, partially covered, stirring the sauce and flipping the chicken halfway, 5 to 7 min., until cooked through.
- Add 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the Brussels sprouts and chicken (slice beforehand if desired) between your plates.
- Spoon the stew over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
