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Chicken and Seafood Stew with Coconut Milk and Nuts

Chicken and Seafood Stew with Coconut Milk and Nuts Recipe

  • 6 boneless chicken breasts, skin-on
  • Kosher salt and freshly ground black pepper to taste
  • ¼ cup Annatto Oil or pure olive oil
  • ¼ cup pure olive oil
  • 2 ounces smoky bacon, diced
  • 4 tablespoons unsalted butter
  • 5 cloves garlic, thinly sliced
  • ½ Scotch bonnet chile, stemmed, seeded, and minced
  • 1 medium red onion, diced
  • 2 red bell peppers, stemmed, seeded, and diced
  • 2 stalks celery, diced
  • 1 cup diced fennel
  • 1 bay leaf, broken in half
  • 5 large ripe tomatoes, peeled, seeded, and chopped
  • 1½ cups fresh orange juice
  • 6 small clams, scrubbed
  • 6 mussels, scrubbed and debearded
  • 1 cup heavy cream
  • ¼ cup toasted and finely ground cashews (see Notes)
  • ¼ cup toasted and ground pepitas (hulled pumpkin seeds; see Notes) 
  • ¼ cup dried shrimp, softened in ¼ cup warm water for 10 minutes, drained, and ground or finely chopped
  • 2 tablespoons peeled and minced ginger
  • 12 sea scallops
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1015kcal (51%)
Total Fat 68g (105%)
Saturated Fat 25g (127%)
Cholesterol 284mg (95%)
Total Carbohydrate 24g
Dietary Fiber 4g
Sugars 12g
Protein 76g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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