Piri-Piri Chicken Stew With Kale Recipe | Samsung Food App
A fiery, flavor-packed piri-piri sauce grounds this quick-cooking chicken and kale stew. Serve with fried toasts to mop up all the juices.
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Ingredients
- 2 large red bell peppers, cut into 3" pieces
- 1 medium onion, thinly sliced
- 2 Fresno chiles, halved crosswise
- 3 red Thai chiles, halved crosswise
- 5 garlic cloves
- 3 Tbsp. extra-virgin olive oil, plus more for drizzling
- 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
- Zest and juice of 1 lemon
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. paprika
- 1 tsp. dried thyme
- ½ tsp. dried oregano
- 1 tsp. freshly ground pepper, divided
- 3 lb. skinless, boneless chicken thighs, cut into 3" pieces
- 1 bunch Tuscan kale, ribs and stems finely chopped, leaves coarsely chopped
- 1 13.5-oz. can unsweetened coconut milk
- 2 tsp. honey
- Sliced red chiles, toasted bread, and lemon wedges (for serving)
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