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Print this Recipe    Chicken Stew

AKOKO SY VOANIO (MADAGASCAR CHICKEN / COCONUT STEW)

2 boneless chicken breast halves, cut in bite size chunks
2/3 cup canned coconut milk
1 yellow onion, chopped
1 red bell pepper or tomato, sliced and chopped
2 cloves garlic, minced
2 tsp ground ginger
1 tsp grated lemon rind
1/3 tsp (or to taste) cayenne powder
salt
pepper
lemon juice
oil

Marinate chicken in lemon juice 30 min, drain and season with salt
and pepper to taste Saute over medium heat until cooked on outside
but slightly pink inside. Drain oil and place chicken in a container
and set aside Saute onions, stirring constantly, until slightly
browned. Add bell peppers and garlic and saute 3-4 min, stirring
constantly. Reduce heat to simmer, add coconut milk, ginger, cayenne
powder, and lemon rind. Add chicken back to stew. Cover and simmer
30 min or until in thick stew consistency. If mixture is too thin
simmer with lid removed until desired consistency is reached.
Serve over a bed of steamed white rice.

NOTE: One pound shelled and deveined shrimp can be added to or
substituted for the chicken.

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