Chicken in a peanut/tomato sauce. Generally served with rice. This version is from the DR Congo. Don't let the peanuts with tomatoes throw you off it really is very tasty. (I learned to tell guests after they compliment it what's in it.)
hot pepper (we use pili pili, a very hot pepper native to here, most like scotch bonnet in flavor but makes habe)
Serving Size: 1 (415) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 575 g67 %
Total Fat 63.9 g98 %
Saturated Fat 17.6 g88 %
Cholesterol 187.2 mg
Sodium 1255 mg
Dietary Fiber 5.6 g22 %
Sugars 10.5 g41 %
Protein 54.5 g
Simmer chicken covered in water with bouquette garnis until it's falling off the bone. Never boil meat, that makes it rubbery. Pull meat off the bone and reserve stock.
Saute onion, hot pepper and garlic in oil until translucent. Add tomato.
Stir in tomato paste and about 1/2 C stock.
Add peanut butter.
You should end up with a sauce that is similar in texture to spaghetti sauce. Add more stock if needed.
Return chicken to the pan and simmer for a few minutes to infuse the flavors.
Serve over rice.
That's the traditional method.
Now the "My in laws have shown up at the door to see little Joey, all I have is a couple of chicken breasts in the fridge and Joey is at that age where he asks adults things like "Mommy says that you are a busy body, how can I be one too?" version.
To your favorite spaghetti sauce add the peanut butter and chunks of chicken breasts and crushed red pepper to taste. While that simmers, put water on to boil for minute rice and get back out and keep an eye on Joey.