The Fat Pastor's Brazilian Chicken & Prawn Stew

Updated at: Fri, 26 Apr 2024 00:47:12 GMT

Step 1

In separate bowls, season the chicken and the shrimp with (each) 1 tsp. cumin, 1/2 tsp. smoked paprika, 1/8 tsp. cinnamon. Set aside until ready to cook.

Step 2

Peel the sweet potatoes and boil in lightly salted water for about 10 minutes, or until fork tender. Drain & set aside.

Step 3

In a large dutch oven, heat 2 Tbl. of the grapeseed oil over medium heat. Saute' the chicken until browned on every side. Remove from pot and set aside. Add the last Tbl. of Grapeseed oil. Saute' the onions and bell pepper for about 2 minutes. Add the tomatoes and cook for 2 minutes more. Add the garlic and 1/4 cup of the green onions. Saute' for another 30 seconds.

Step 4

Add in the oat milk, chicken and the low sodium fish stock. Bring to a boil, reduce to simmer, and allow to cook for 10 minutes. Add in the shrimp, sweet potato and sriracha and allow to cook until shrimp is just cooked, about 3 minutes.

Step 5

Remove from the heat and taste for seasoning. Add the lime juice and remaining green onions and stir well.

Step 6

Serve over cooked brown rice! Enjoy!

0 liked

0 disliked