Brazilian Chicken Stew - cooking recipe

Ingredients

1/3 cup gingerroot, peeled and thinly sliced
4 garlic cloves, chopped
2 jalapenos, seeded and chopped
2 tablespoons fresh lemon juice
1 tablespoon sweet paprika
2 tablespoons water
1/4 cup vegetable oil
3 medium onions, coarsely chopped
2 cups canned plum tomatoes, coarsely chopped (drained, juices reserved)
1/2 cup unsweetened coconut milk
1/2 cup dry roasted peanuts, finely chopped
1/4 cup unsweetened coconut, shredded, plus more
unsweetened coconut, for garnish
1/4 cup fresh cilantro, chopped, plus more
fresh cilantro, for garnish
3 cups chicken stock
salt & freshly ground black pepper
2 lbs boneless skinless chicken thighs, cut into 1 1/2-inch pieces
lemon wedge, for serving

Preparation

In a food processor, pulse the ginger with the garlic, jalapenos, lemon juice and paprika until finely chopped. Add the water and process to a paste.
In a large saucepan, heat 2 tablespoons of the oil until shimmering.
Add the onions and cook over moderate heat until softened, about 8 minutes.
Add the ginger paste and cook until it begins to brown, about 3 minutes.
Add half of the tomatoes along with the coconut milk, peanuts, 1/4 cup of the shredded coconut and 2 tablespoons of the cilantro and cook until slightly thickened, about 5 minutes.
Scrape the sauce into a food processor or blender and puree.
Return the sauce to the saucepan. Add the stock and the remaining tomatoes and 2 tablespoons of cilantro and bring to a boil.
Season with salt and pepper and simmer over moderate heat until reduced to 5 cups, about 20 minutes. Keep warm.
Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering.
Season the chicken with salt and pepper and saute over moderately high heat until golden and cooked through, about 10 minutes.
Add the chicken; season with salt and pepper.
Spoon into bowls and garnish with coconut and cilantro.
Serve with steamed rice and lemon wedges.