Brazilian Chicken Stew

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1/3 cup peeled and thinly sliced ginger (3 ounces)

4 garlic cloves, chopped

2 jalapeƱos, seeded and chopped

2 tablespoons fresh lemon juice

1 tablespoon sweet paprika

2 tablespoons water

1/4 cup vegetable oil

3 medium onions, coarsely chopped

2 cups drained canned plum tomatoes, coarsely chopped, juices reserved

1/2 cup unsweetened coconut milk

1/2 cup dry-roasted peanuts, finely chopped

1/4 cup shredded unsweetened coconut, plus more for garnish

1/4 cup chopped cilantro, plus more for garnish

3 cups chicken stock or canned low-sodium broth

Salt and freshly ground pepper

2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces

Steamed rice and lemon wedges, for serving

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