Author Notes
The Shrimp & Chicken Coconut Stew is best served with Rice. The dish has flavor to it with a tropical element to it. —Dinner With tayo
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Ingredients
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1 cup
brown rice
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1
can of stewed tomatoes
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Diced red peppers
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Diced green peppers
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1/2
diced sweet onions
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1 tablespoon
Salt
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1/2 cup
coconut water
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1/2 cup
chicken or vegetable cooking stock
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3/4 cup
frozen or fresh peas
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1 pound
jumbo shrimp
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Chopped chicken
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1 tablespoon
salt
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1 tablespoon
black pepper
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2 tablespoons
sesame oil
Directions
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Boil rice until tender, add 1 teaspoon of salt in the rice while boiling. (Follow instruction on the box or rice you purchase).
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In a skillet, add 2 tablespoon of sesame oil heat over medium high heat. Add peppers, onions, chicken, shrimp and salt. Cover the skillet and cook for 10-15 minutes. Gentle stir the mix until Chicken and Shrimp are done.
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Place the chicken and Shrimp mix into a bowl on the side. Add Tomato paste into the skillet and add 1 tablespoon of salt (2 if needed) for taste.
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Add Coconut water and cooking stock, stir together, and allow to cook for 15 minutes before adding the chicken, shrimp, peppers and onions back into the mix.
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Gentle add in Chicken and shrimp mix, add in peas and cook for another 10 minutes.
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After your sauce is ready, serve immediately with brown rice. Make sure you tag #DinnerWithTayo, would love to see your dish.
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