Coconut Lime Chicken Stew

Name: Coconut Lime Chicken Stew
Ingredients: 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; 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

22 ingredients

14 steps

Ingredients

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
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

Directions

1

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).
2

Add the chicken and stir together.
3

Cover and refrigerate.
4

For the stew: Bring a pot of water to a simmer and add salt.
5

Simmer the potatoes until tender, 15 minutes.
6

Drain and set aside.
7

In a 6- to 8-quart stainless steel pot, heat the oil over medium-high heat for 2 to 3 minutes.
8

Add the onions, mushrooms, carrots and scallions and cook, stirring occasionally, until the onions are softened and browning slightly.
9

Add 2 1/2 cups chicken stock, the lime juice and the potatoes and bring to a boil.
10

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.
11

Bring to a simmer and cook over medium-low, stirring occasionally, about 30 minutes.
12

Taste and adjust with additional salt and pepper as needed.
13

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!
14

Serve with chips and cilantro.