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    You are in: Home / Recipes / Chicken, Pork and Potatoes in Peanut Sauce Recipe
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    Chicken, Pork and Potatoes in Peanut Sauce

    Chicken, Pork and Potatoes in Peanut Sauce. Photo by Sonya01

    1/1 Photo of Chicken, Pork and Potatoes in Peanut Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    pattikay in L.A.'s Note:

    This is a nice meat and potatoes dish of Peruvian origin adapted from South American Food and Cooking by Jenni Fleetwood and Marina Fillipelli. This is a subtley flavored, hearty and filling dish. I increased the seasonings from the original recipe, but naturually, you can add as much or as little as you like. If you like a little heat, it would probably be good with some tabasco. I may add some carrots some time as well.

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    Units: US | Metric



    1. 1
      If using salted peanuts, rinse and pat dry. Grind peanuts in food processor till finely ground. (You can use unsalted, unroasted peanuts and toast them over low heat in a frying pan for about 2-3 minutes before grinding.).
    2. 2
      Heat half the olive oil in a heavy skillet or dutch oven. Add the chicken pieces, season with salt and pepper to taste and cook for about 10 minutes, or till golden brown all over.
    3. 3
      Transfer chicken to a plate using a slotted spoon.
    4. 4
      Add the pork to the pan, seasoning with salt and pepper, and saute for 3-4 minutes, till golden brown.
    5. 5
      Transfer to plate with cooked chicken.
    6. 6
      Add remaining oil to pan and lower heat. Stir in onion and cook for 5 minutes, adding water if it begins to stick.
    7. 7
      Stir in garlic, paprika and cumin and cook for 1 minute.
    8. 8
      Add the sliced potatoes, stir and cover the pan; cook for 3 minutes. (potatoes that break down during boiling work best here - I used russets).
    9. 9
      Add the stock and ground peanuts; bring to a boil, then simmer gently for 20-30 minutes.
    10. 10
      Return chicken and pork to the pan and bring to a boil.
    11. 11
      Lower the heat, replace the lid and simmer for 6-8 minutes, till meat is cooked through.
    12. 12
      Avoid overcooking so that the meat does not become tough and stringy.
    13. 13
      Garnish the stew with egg slices, black olives and parsley if desired (I didn't use any of these and it was still very nice).
    14. 14
      Serve over cooked rice (unless you really don't like the idea of potatoes and rice together - I loved it!).

    Ratings & Reviews:

    • on March 19, 2008


      wow this was fantastic. the different meats & potatoes in this gave it a great texture and the peanut sauce was was just the right consisency. I will be making this one again. made for Edition 4: MAKE MY RECIPE—a game of tag!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 03, 2007


      Not the most simple recipe, but well worth the effort. I liked the mix of cumin, paprika with peanut - great combination. I also used Franks Red Hot. Thank you for sharing this Pattikay! *** MADE AND REVIEWED FOR ZAARTAG***

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken, Pork and Potatoes in Peanut Sauce

    Serving Size: 1 (298 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 899.9
    Calories from Fat 542
    Total Fat 60.2 g
    Saturated Fat 13.0 g
    Cholesterol 220.1 mg
    Sodium 486.2 mg
    Total Carbohydrate 38.7 g
    Dietary Fiber 7.4 g
    Sugars 4.4 g
    Protein 54.5 g

    The following items or measurements are not included:

    vegetable stock

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