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Prep 10 mins
Cook 40 mins
This sounds incredibly bizarre, but it is fabulous! The combination of tomato and peanut butter is surprisingly sweet, creamy, spicy, and mellow -- all at the same time. Many years ago, my older sister Terry created a cookbook for family members as a holiday present. I'm posting some of her best recipes here both for safekeeping (my cookbook is falling apart) and to share with everyone. Terry says she got this recipe from her friend, the chef Anni Amberger.
- 3 lbs frying chicken, cut up
- 1 tablespoon canola oil (or oil of your choice)
- 2 -3 green onions, chopped
- 1 medium onion, diced
- 1 large tomatoes, diced (or 1 can of diced tomato)
- 1 tablespoon tomato paste
- 2 cups water (see second note)
- 8 ounces smooth peanut butter
- 1 teaspoon cayenne pepper (or to taste)
- 1 bay leaf
- 1 teaspoon salt
- 1 garlic clove, minced
- In a large pot or casserole, heat oil, and brown chicken pieces. (Be sure they are dry before putting them in the oil or you'll get spattered.).
- Add green onions, onion, tomato, tomato paste and garlic. Let mixture cook a few minutes, then add the 2 cups of water.
- Bring to a boil, and boil for 10 minutes.
- Reduce heat to low.
- In a separate bowl, mix peanut butter with some of the hot water from the pot, just enough to make it light and creamy.
- Add this to the chicken. Add cayenne and bay leaf, and simmer for 30 minutes.
- Adjust the spices, add salt and pepper if needed.
- Serve over hot rice or noodles.
- NOTE: I've made this with cut-up chicken, or with whatever pieces I had around the house. It's delicious with boneless thighs. I've also tried it on the crock pot, which works fine, but don't overcook it (like I did the first time.).
- SECOND NOTE: My sister's original recipe called for 8 cups of water, which just made a soupy mess. 2 cups may not be enough, feel free to add more if you need it. If you add too much, a little cornstarch/water or flour/water to thicken it back up again works great.