Brazilian Chicken, Shrimp, and Peanut Stew

Juice of 1 large lemon
2 cloves garlic, peeled and crushed
2 t salt
1 t pepper
4-6 boneless, skinless chicken breasts
2 T dende or peanut oil
1 medium onion, chopped
1 c chicken stock or water
1/2 c roasted peanuts, very finely chopped
1/3 c coconut milk
1 fresh jalapeno pepper (optional)
1 lb fresh shrimp, peeled and deveined, or 1 lb frozen shrimp thawed

1. In a large bowl or baking dish, combine lemon juice, garlic, salt, and pepper to make marinade
2. Wash chicken under cool running water. Pat dry and cut into 1-inch chunks. Place chicken in marinade, cover dish with plastic wrap, and refrigerate for 30 minutes.
3. In a heavy saucepan or skillet, heat oil over medium-high heat. Add onion and chicken pieces and cook 10 minutes, or until chicken is lightly browned.
4. Add chicken stock or water, peanuts, coconut milk, and jalapeno (if using). Reduce heat to medium. Simmer, stirring occasionally, for 15-20 minutes or until chicken is fully cooked and sauce has thickened. Add shrimp and cook 8 to 10 minutes more, or until shrimp are pink. If you have dende oil, drizzel lightly over all before serving.

We served over rice.