Chicken Stew With Okra
- Ready In:
- 1hr 15mins
- 3 - 3 1⁄2 lbs chicken pieces (10 pieces)
- 1 teaspoon salt
- 1 (15 ounce) can whole tomatoes with juice
- 1⁄4 cup water
- 2 tablespoons tomato paste
- 1⁄4 cup peanut oil or 1/4 cup palm oil
- 1 medium onion, chopped
- 4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
- 1 1⁄4 teaspoons cayenne
- 1⁄2 cup smooth peanut butter, at room temperature
- 1 3⁄4 cups chicken broth (14 fl.ozs. can)
- 1 lb sweet potato
- 1 (10 ounce) frozen okra, thawed
- cooked rice
- Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes.
- While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped.
- Stir water into tomato paste in a small bowl until smooth.
- Pat chicken dry. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, without crowding, in 3 or 4 batches, turning over occasionally, until golden, about 6 minutes per batch. Transfer with tongs as browned to a 6- to 7-quart heavy pot. Pour off all but 2 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until edges are golden, 2 to 3 minutes.
- Add onion, chopped tomatoes, tomato paste mixture, garlic paste, and cayenne to chicken in pot.
- Whisk together peanut butter and 1 cup broth in a bowl until smooth, then add to chicken along with remaining 3/4 cup broth, stirring to combine well (chicken will not be completely covered with liquid). Bring to a boil, uncovered, then reduce heat and simmer, covered, stirring occasionally (to prevent sticking), until chicken is very tender, 25 to 30 minutes.
- Peel sweet potato and cut into 1-inch chunks. Stir into stew along with okra, then simmer, covered, until potato is tender but not falling apart, 10 to 12 minutes.
- Cooks' note: Chicken stew, without sweet potato and okra, can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat stew before proceeding with recipe.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!
RECIPE SUBMITTED BY
This site used to be awesome. It was at the top of its game when it was called Recipezaar, but that was many years ago. The site was purchased by Scripps and belly-flopped into mediocrity. A few of the faithful members remained, hoping to wait out the storm of corporate nonsense. But alas, it never got better and just continued on its terminal path to nothingness. So most of the loyal members have vanished and made homes at better recipe sites.