"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

February 2006


Credit: © John Kernick

Recipe Summary test

40 mins
1 hr 30 mins


Ingredient Checklist


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

  • 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.

  • 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.

  • 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.