🍽️ Brazilian Mango Chicken Stew with Pistachio Skewers

Name: Brazilian Mango Chicken Stew with Pistachio Skewers
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 3 small red onions (diced); 1 clove garlic (finely chopped); 1 kg tomatoes (coarsely chopped); 4 bell peppers (sliced into rings, seeded); 500 ml water; 2 limes (juiced); 4 tbsp palm oil (organic quality); salt (to taste); pepper (to taste); chili powder (to taste); 2 mangoes (diced); 0.5 handful salted pistachios (coarsely chopped); 1 can coconut milk; 0.5 bunch flat-leaf parsley (chopped); 500 g chicken breast fillet; 50 g wheat flour; 3 eggs (beaten); 50 ml milk; salt; pepper; 100 g salted pistachios (chopped); 100 g breadcrumbs; rapeseed oil (for frying)

796 kcal · 30 min · 4 servings

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Ingredients

2 tbsp olive oil
3 small red onions (diced)
1 clove garlic (finely chopped)
1 kg tomatoes (coarsely chopped)
4 bell peppers (sliced into rings, seeded)
500 ml water
2 limes (juiced)
4 tbsp palm oil (organic quality)
salt (to taste)
pepper (to taste)
chili powder (to taste)
2 mangoes (diced)
0.5 handful salted pistachios (coarsely chopped)
1 can coconut milk
0.5 bunch flat-leaf parsley (chopped)
500 g chicken breast fillet
50 g wheat flour
3 eggs (beaten)
50 ml milk
salt
pepper
100 g salted pistachios (chopped)
100 g breadcrumbs
rapeseed oil (for frying)

Instructions

1. Heat the olive oil in a large pot.
2. Sauté the onions until they are soft and translucent.
3. Add the garlic clove, tomatoes, and peppers to the pot.
4. Pour in 500 milliliters of water.
5. Add the lime juice, palm oil, salt, pepper, and chili powder.
6. Simmer the mixture over medium-low heat with the lid on for 10 minutes.
7. Stir in the mango cubes, whole pistachios, and coconut milk.
8. Warm the stew through, but do not let it boil vigorously.
9. Season to taste with salt, pepper, and chili powder at the end.
10. Wash the chicken and pat it dry with kitchen paper.
11. Cut the meat into thin, long strips.
12. Thread the chicken strips onto the wooden skewers in a wavy pattern.
13. Trim the skewers with sharp scissors if they are too long.
14. Prepare three deep plates.
15. Fill plate 1 with wheat flour.
16. Fill plate 2 with the beaten egg.
17. Fill plate 3 with the pistachio and breadcrumb mixture.
18. Coat the chicken skewers in the flour, then the egg, and finally the pistachio mixture.
19. Ensure the meat is fully covered.
20. Heat rapeseed oil in a non-stick pan.
21. Fry the chicken skewers in batches until crispy.
22. Place the cooked skewers on kitchen paper to absorb excess oil.
23. Pour the vegetable stew into a soup bowl.
24. Sprinkle with chopped parsley and chopped pistachios.
25. Serve the stew alongside the chicken skewers.

Nutrition per serving

kcal: 796
Protein: 35 g · Fett/Fat: 50 g · Carbs: 50 g