"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
One 4-pound chicken, cut into 8 pieces
Salt and freshly ground pepper
1 tablespoon minced oregano
2 tablespoons vegetable oil
2 tablespoons minced fresh ginger
1 small onion, finely chopped
1 garlic clove, minced
1 teaspoon all-purpose flour
1 1/2 cups low-sodium chicken broth
1 cup unsweetened coconut milk
2 large stalks of lemongrass, lower half cut into 3-inch lengths and lightly smashed
3/4 pound baby okra
How to Make It
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.
Rice and lime wedges.
This rustic stew needs a red with bright fruit and medium bodyin 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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