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Dairy Free
Gluten Free

Brazilian Chicken Stew

with Toasted Coconut Rice, Fresh Tomatoes & Wilted Spinach

Cooking time

30 minutes




760 /serving

Could anything be more heart-warming than a delicious bowl of stew? Here’s a Brazilian-inspired recipe that will bring a ray of sunlight into your kitchen. Golden pieces of chicken breast are tossed in a tomato, coconut milk and spinach sauce that we season with a blend of sweet paprika, cumin and allspice. With a mere 30 minute cook time from start to finish, we’re betting this aromatic dish is sure to make its way into your frequent dinner rotation!

We will send you:

  • 2 Chicken breasts
  • 20g Ginger
  • 60g Baby spinach
  • 1 Garlic clove
  • 1 Lemon
  • 2 Tomatoes
  • 157g Basmati rice
  • 25g Shredded coconut
  • 165ml Coconut milk
  • 9g Brazilian chicken stew spice blend (paprika, cumin, allspice, kosher salt)

You will need:

Medium pot
Large high-sided pan
Salt & pepper
Total Fat
29 g
Saturated Fat
19 g
350 mg
Total Carbs
76 g
5 g
47 g
8 g
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Toast the coconut
While the rice cooks, heat a dry, large, high-sided pan on medium. Add the shredded coconut and toast, stirring frequently, 2 to 3 minutes or until golden brown and crunchy. Transfer to a small bowl and set aside. Wipe out and reserve the pan.
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Mise en place
While the coconuts toasts, small dice the tomatoes. Zest and halve the lemon; juice one half and cut the other into wedges. Peel and mince the ginger. Mince the garlic.
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Cook the chicken
In the reserved pan, heat a generous drizzle of oil on medium-high. Pat the chicken dry with paper towel; cut into bite-sized pieces and season with ½ the spice blend and S&P. Add the seasoned chicken* to the pan and cook, 4 to 6 minutes, turning often to brown on all sides.
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Start the stew
Reduce the heat to medium. Add the ginger and garlic. Cook, stirring frequently, 1 to 2 minutes, until softened and fragrant. Add the tomatoes and lemon juice. Cook, stirring frequently, 4 to 6 minutes, until the tomatoes soften; season with the remaining spice blend and S&P. Add the coconut milk (shaking the can before opening) and up to ½ the lemon zest (to taste). Stir until combined; season with S&P. Bring to a boil; reduce the heat and simmer, 6 to 8 minutes, until the chicken is cooked through and the sauce has thickened.
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Finish & serve
Add the spinach to the pan. Cook, stirring frequently, 1 to 2 minutes, until wilted; season with S&P to taste. To the pot of rice, add ½ the toasted coconut; stir to combine. Divide the coconut rice between your plates and top with the finished stew. Garnish with the remaining coconut, as much of the remaining lemon zest as you’d like and the lemon wedges. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.