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Chicken and Vegetable Stew in Peanut Butter Tomato Sauce

Serves4
IngredientsPotatoes, Poultry, Vegetables, Rice
Day PartDinner
Cuisine TypeAsian

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

  1. In a large pot, heat oil and brown chicken on all sides. Remove and set aside.
  2. In same pot, sauté onions until soft and slightly brown. Add tomato paste and salt; stir well.
  3. 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.
  4. 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.
  5. Return all of the vegetables to the pot and simmer for 5 min. more. Serve over rice.

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