This stew is a perfect dish to bring to your next potluck party!
COCONUT CHICKEN STEW
2 tablespoons coconut oil
2 pounds chicken thighs (boneless and skinless, cut into 2-inch cubes)
2 medium yellow onions (diced)
5 cloves garlic (minced)
1 green bell pepper (diced)
2 Fresno chiles (thinly sliced)
1 tablespoon lemon grass (bottom parts only, whacked with the back of a knife, roughly chopped)
1 bay leaf
1 can coconut milk (14.5 ounces)
2 cups chicken stock
kosher salt and freshly ground black pepper (to taste)
1 cup peanuts (chopped)
1 bunch cilantro (chopped)
1 lime (cut into wedges)
1 Fresno chilies (sliced)
Season chicken with salt and pepper.
In a Dutch oven over medium-high heat, add coconut oil and chicken. Sear chicken on all sides until golden brown, about 4-5 minutes. Remove the chicken to a plate.
Add the onions, garlic, green bell pepper, Fresno chiles, lemongrass and bay leaf, and cook until softened. Add the coconut milk and chicken stock, and bring to a simmer. Add the chicken back into the Dutch oven, lower the heat to medium, simmer for 45 minutes to 1 hour.
Serve with cilantro, chopped peanuts, lime wedges, and Fresno chilies.
Tip: serve with Michael’s Curried Rice.