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Ultimate Andes Fire Chicken Stew

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  • 1/3 cup sliced ginger
  • 4 garlic cloves
  • 2 jalapenos
  • 2 tbs lemon juice
  • 1 tbs paprika
  • 2 tbs water
  • 3 tbs Taylor’s Ultimate Andes Fire
  • 3 white or yellow onions, chopped
  • Olive oil
  • 2 cans diced tomatoes
  • ½ can coconut milk
  • ½ can roasted peanuts, chopped
  • ¼ can shredded coconut
  • ¼ can cilantro
  • combine the first six ingredients into the food processor to make reserve paste


  • Saute onions in olive oil till wilted.
  • Add reserve paste and sauté till fragrant.
  • Add tomatoes, coconut milk, peanuts, coconut and cilantro.
  • Simmer about 10 minutes.
  • Puree in batches.
  • Add chicken broth.
  • Add 2 boneless, skinless chicken thighs, cut into 1 inch pieces.
  • Season with salt and pepper.
  • Sear in batches.
  • Add to puree.
  • Simmer till reaches desired consistency.
  • Serve with rice, chopped cilantro, chopped peanuts, lime.