RCI-MT.004.0402.001
Galinha com Caju
Chicken with cashew nuts
Prep10 min
Cook25 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- - to 3-pound chicken2½ unitcut into 8 serving pieces
- ¼ cup
- 1 cup
- chicken stock½ cupfresh or canned
- fresh coconut milk made from ½ cup coarsely chopped coconut and ½ cup hot water½ cup
- 4 whole
- coarsely chopped unsalted roasted cashews1 cup
- 2 tablespoons
- ¼ teaspoon
Method
1
Heat the peanut oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2
Pat the chicken pieces dry and season lightly with black pepper, then place them skin-side down in the hot oil. Brown the chicken on all sides until golden, about 10–12 minutes total, working in batches if necessary to avoid crowding the pot.
3
Remove the browned chicken pieces and set aside. Pour off all but 2 tablespoons of oil from the pot.
4
Add the finely chopped onions and whole cloves to the pot, then cook over medium heat, stirring frequently, until the onions are soft and lightly golden, about 5 minutes.
5
Pour in the chicken stock and stir well, scraping up any browned bits from the bottom of the pot with a wooden spoon.
6
Return the browned chicken pieces to the pot and bring the liquid to a gentle simmer. Cover and cook for 20 minutes, until the chicken is cooked through.
7
Stir in the fresh coconut milk and coarsely chopped cashews, then continue simmering uncovered for 10 minutes to allow the flavors to meld.
8
Add the fresh lime juice and the remaining ¼ teaspoon of freshly ground black pepper, then taste and adjust seasoning as needed. Remove the whole cloves if desired, though they may be left in for presentation.
9
Transfer the galinha com caju to a serving dish and serve hot with rice or crusty bread.