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Chicken and Vegetable Stew in Peanut Butter Tomato Sauce
In Africa, peanuts are often called groundnuts, and many variations of this "chicken-groundnut stew" are found throughout the country. Homemade peanut butter...
Servings
4
4
Cuisine Type
- asian
Day Part
- dinner
Main Ingredient
- Potatoes
- Poultry
- Vegetables
- Rice
In Africa, peanuts are often called groundnuts, and many variations of this "chicken-groundnut stew" are found throughout the country. Homemade peanut butter is often used in central African cooking.
Ingredients
1⁄4 cup peanut or vegetable oil
3 lb. chicken, cut in eighths
1 large onion, chopped
1⁄4 cup tomato paste
1 tsp. salt
1 large tomato, chopped
1 large potato, diced
1 small cabbage, cut in
1⁄2-in. pieces (or 6 Brussel sprouts)
1⁄2 lb. carrots, peeled and cut into small chunks
1 small butternut squash, peeled and cut into
1⁄2-in. pieces
3 tbsp. Thai or Vietnamese fish sauce
1⁄2 cup peanut butter or tigadege (roasted peanut paste)
1 scotch bonnet pepper (optional)
Cooked white rice
Steps
In a large pot, heat oil and brown chicken on all sides. Remove and set aside.
In same pot, sauté onions until soft and slightly brown. Add tomato paste and salt; stir well.
Add all of the prepared vegetables and fish sauce to the pot. Return the chicken to the pot and add water to cover. Bring to a boil, reduce heat to med., and simmer about 30 min. Check on vegetables, removing them into a bowl as they are cooked; set aside.
Gradually add peanut butter to pot and stir to dissolve well. Add the scotch bonnet pepper and simmer until broth thickens, about 20-30 min.
Return all of the vegetables to the pot and simmer for 5 min. more. Serve over rice.
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