gluten-free joc soups and stews Brazilian Xinxim de Galinha

Ingredients:

2 pounds boneless, skinless chicken breast, cut into cubes
1 cup unsweetened coconut milk
1 cup unsalted cashews
2 tablespoons dendê oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon ground ginger
1 tablespoon ground coriander
Salt and pepper to taste

Instructions:

In a blender, combine the coconut milk and cashews. Blend until smooth.
In a large pot, heat the dendê oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
Add the chicken cubes to the pot and cook until lightly browned.
Stir in the ginger and coriander, and season with salt and pepper.
Pour the coconut milk mixture over the chicken, and stir well.
Simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
Serve hot with white rice or gluten-free bread.
Enjoy your gluten-free Brazilian Xinxim de Galinha!