Coconut Lime Chicken Stew

1. 1

   For the chicken: In a large bowl, stir together the lime juice, orange juice, cilantro, garlic and chile peppers along with a pinch of salt and some pepper (you are basically making a ceviche mixture).

2. 2

   Add the chicken and stir together.

3. 3

   Cover and refrigerate.

4. 4

   For the stew: Bring a pot of water to a simmer and add salt.

5. 5

   Simmer the potatoes until tender, 15 minutes.

6. 6

   Drain and set aside.

7. 7

   In a 6- to 8-quart stainless steel pot, heat the oil over medium-high heat for 2 to 3 minutes.

8. 8

   Add the onions, mushrooms, carrots and scallions and cook, stirring occasionally, until the onions are softened and browning slightly.

9. 9

   Add 2 1/2 cups chicken stock, the lime juice and the potatoes and bring to a boil.

10. 10

    Boil vigorously 5 minutes, then lower to a simmer and add the chicken ceviche mixture, the tomatoes, coconut milk, brown sugar, curry powder and the remaining 2 1/2 cups chicken stock.

11. 11

    Bring to a simmer and cook over medium-low, stirring occasionally, about 30 minutes.

12. 12

    Taste and adjust with additional salt and pepper as needed.

13. 13

    You may add more brown sugar, 1 teaspoon at a time, to deepen the flavor or knock down any acidity, but don't go too far!

14. 14

    Serve with chips and cilantro.

* Per serving · 4 servings · Values may vary.