Chicken a La N'gatietro
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1360.77 g frying chicken, cut up
- 14.79 ml 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)
- 14.79 ml tomato paste
- 473.18 ml water (see second note)
- 226.79 g smooth peanut butter
- 4.92 ml cayenne pepper (or to taste)
- 1 bay leaf
- 4.92 ml salt
- 1 garlic clove, minced
directions
- 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.
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RECIPE SUBMITTED BY
SheCooksToConquer
United States
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<br>Been cooking all my life. Both my parents were excellent cooks, my mother made a a wide range of things, my father was a gourmet Chinese chef long before it became stylish to cook Chinese. One of my earliest memories of cooking is helping my dad make egg rolls from scratch. I make a mean Peking Duck, too.
<br>Got a husband, two kids, two dogs, two cats. We used to have two birds, but we've recently moved and didn't think they'd survive the trip.
<br>I don't have a favorite cookbook, but I go through phases. I guess Joy of Cooking is the best for basic everything, and I'm very partial to The Gefilte Variations. Not only are the recipes fairly yummy, but the stories she tells are really delightful.
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