© John Kernick
Active Time
40 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 4

"If you don't stew it, you can't eat it," says Eric Ripert about cooking Brazil's tough but flavorful chickens. Here, he lightens a traditional chicken stew with lemongrass and ginger.    More Chicken Recipes  

How to Make It

Step 1    

Put the chicken in a large shallow dish and season with salt, pepper and the oregano. Cover and refrigerate for 1 hour.

Step 2    

Heat the oil in a large enameled cast-iron casserole. Add half of the chicken pieces and cook over moderately high heat until browned, about 4 minutes per side. Transfer the chicken to a large plate; repeat with the remaining chicken.

Step 3    

Add the ginger, onion and garlic to the casserole and cook over low heat, stirring, until softened, about 4 minutes. Stir in the flour until blended, then stir in the chicken broth, coconut milk and lemongrass and bring to a boil. Add the chicken and its juices and simmer over low heat, turning the pieces once, until the breasts are cooked through, about 20 minutes. Transfer the breasts to a plate. Cook the dark meat for about 10 minutes longer.

Step 4    

Meanwhile, in a medium saucepan of boiling salted water, cook the okra until bright green, about 2 minutes. Drain well. Return the chicken breasts to the stew and stir in the okra. Season with salt and pepper and simmer for 3 minutes.

Serve With

Rice and lime wedges.

Suggested Pairing

This rustic stew needs a red with bright fruit and medium body—in other words, Pinot Noir. And as more and more Pinot is planted in Chile, the wines are getting better and better.

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