Butternut Squash Quibebe with Chicken and Coconut Milk
Don’t be intimidated by the strange name, Quibebe is really easy and quick to make (25-30 min). It's a delicious butternut squash stew from Northeastern Brazil, usually cooked with some spices and sometimes herbs, and served with rice. I made a richer version with the addition of chicken breast, coconut milk and fresh herbs. It is to die for! I hope you try this easy and flavorful Brazilian dish!
Background: It is a typical dish from Northeastern Brazil. It is a side dish, but sometimes it is prepared with some kind of meat (very commonly jerk meat) and it becomes a main course.
- Coconut oil (2 Tablespoons)
- Salt & freshly ground black pepper
- Boneless, skinless chicken breast (cut into 1-inch dice) (1 large breast)
- Onion, finely chopped (1 medium)
- Ginger, peeled and minced (1/2 Tablespoon)
- Chili pepper paste (1/2 Tablespoon)
- Dark brown sugar (1/2 Tablespoon)
- Butternut squash, peeled and cut into 1-inch dice (2 cups (one small or 1/2 large))
- Unsweetened coconut milk (1 14-ounce can)
- Flat-leaf parsley, finely chopped (1 Tablespoon)
- Scallions, finely chopped (1/2 cup (save about 2 tablespoons for garnishing))
In a large skillet, heat coconut oil until shimmering over high heat. Place chicken in a working surface and season with salt and pepper.
Add chicken to skillet and sear for about one minute, without stirring. Cook for 2 additional minutes, stirring occasionally, until chicken is fully cooked, but still moist inside. Using a skimmer, remove chicken from skillet and set aside.
Reduce heat to medium-high and add onions to the same skillet. Cook until soft and slightly browned, about 3 minutes, stirring occasionally. Add ginger, chili pepper and brown sugar and cook, stirring constantly, for an additional minute.
Reduce heat to medium and add butternut squash and coconut milk. Bring to a low simmer, add cooked seared chicken and cover. Cook, stirring occasionally, until butternut squash is soft, 10 to 13 minutes.
Remove from heat and fold in parsley and scallions. Season with more salt if needed. Serve immediately over a bed of jasmine rice, garnished with more scallions.
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