Chicken Stew Recipe
by The Best Recipes in the World
This delicious peanut chicken stew recipe is from West Africa, but you may see it in the Caribbean and even in South America. You may change the ingredients of this dish to your liking. You can use chicken thighs, chicken breasts or even a whole roasting chicken cut into bite-sized pieces if you wish. Serve it over white rice with a garnish of fresh chopped cilantro, parsley and unsalted peanuts.
Peanut Chicken Stew Recipe
• 8 chicken thighs, trimmed of excess fat
• 2 tablespoons grapeseed or corn oil
• Salt and black pepper to taste
• 1 medium onion, chopped
• One 1-inch piece fresh ginger, peeled and minced
• 1/2 teaspoon cayenne, or more to taste
• 1 1/2 cups chopped tomatoes
• 1 quart home made chicken stock
• 1/2 cup natural chunky peanut butter
• Put the oil in a deep skillet over medium-high heat. When it shimmers, put the chicken in the skillet, skin side down. Season with salt and pepper and brown well, rotating and turning them as necessary, 10 to 15 minutes. Transfer the meat to a plate and drain all but 2 tablespoons of the fat.
• Add the onion and ginger and cook, stirring occasionally, until softened and fragrant, about 3 minutes. Stir in the cayenne and tomatoes and cook until the tomatoes have softened, about 5 minutes.
• Return the chicken pieces to the casserole and add 3 1/2 cups chicken stock. Bring to a boil, then lower the heat and simmer until the chicken is cooked through and tender, 20 to 30 minutes.
• Whisk or blend together the remaining chicken stock and the peanut butter; stir the mixture into the stew. Cook for another 20 minutes or so, then taste, adjust the seasoning, and serve.