Brazilian Coconut Chicken Stew with Pickled Jalapeño and Rice

This Brazilian-inspired chicken stew brings together creamy coconut milk, tender dark meat chicken and a vibrant blend of fajita spices and turmeric. The result is a rich, aromatic base that’s both comforting and exciting. A quick-pickled jalapeño adds a tangy, spicy kick that cuts through the creaminess, while fluffy buttered rice soaks up every drop of the flavorful broth.

Ready in just 30 minutes, this one-pot wonder is perfect for busy weeknights when you crave something hearty and satisfying. The combination of bell pepper, onion and crushed tomatoes creates a luscious sauce that coats every piece of chicken. Serve it with a sprinkle of fresh cilantro and as many pickled jalapeños as you dare for a meal that transports you to the tropics.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Halve, peel and thinly slice onion. Halve, core and dice bell pepper into ½-inch pieces. Halve lime. Trim and thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Roughly chop cilantro.
3. Heat a drizzle of oil in a medium pot over medium-high heat. Add onion, bell pepper, a pinch of salt and pepper. Cook, stirring occasionally, until softened, about 2 minutes. Open package of chicken and drain off any excess liquid. To pot with veggies, add chicken, Fajita Spice Blend, half the turmeric, ½ tsp sugar, a pinch of salt and pepper (all the turmeric and 1 tsp sugar for 4 servings). Cook, stirring occasionally, until chicken is browned, about 3 minutes (it will finish cooking in the next step).
4. Thoroughly shake coconut milk in container before opening. Stir crushed tomatoes, stock concentrate and coconut milk into pot with veggies and chicken. Bring to a boil, then reduce heat to low and simmer, covered, until veggies are tender and chicken is cooked through, 8-10 minutes. Remove from heat; stir in juice from half the lime. Taste and season with salt and pepper if desired.
5. While stew cooks, in a small microwave-safe bowl, combine jalapeño, juice from remaining lime, ½ tsp sugar and ¼ tsp salt (1 tsp sugar and ½ tsp salt for 4 servings). Cover tightly with plastic wrap and microwave until softened, 30-60 seconds. Remove and discard plastic wrap; set aside to cool before serving.
6. Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). Divide stew between bowls. Mound rice over the center of stew. (TIP: Use a small bowl to form the rice and invert it in the middle of the stew.) Garnish with cilantro and as much pickled jalapeño as you like. Serve.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute boneless skinless chicken breast. Keep in mind that dark meat stays juicier and more flavorful in stews, so adjust cooking time as needed to avoid drying out the breast.

Is this stew very spicy?

The heat level is moderate. The fajita spice blend adds warmth and the pickled jalapeño provides a tangy kick. You can control the spice by removing the jalapeño seeds or using less of the pickled slices.

Can I make this recipe dairy-free?

Yes, simply omit the butter or use a dairy-free alternative. The stew itself is dairy-free; the butter is only for the rice.