Creamy, nutty stew with a kick that’s perfect for the colder days.
½ cup vegetable oil
2 pounds chicken legs or thighs
1 ½ tablespoon tomato paste
1 ½ large sweet onion, sliced
1 large sweet onion, chopped
Chicken bouillon or Maggie cube (to taste)
1-2 scotch bonnet or habanero pepper (adjust for heat if needed)
1 red bell pepper chopped
1 Roma tomato chopped
2 cloves of garlic
1 ½ tablespoon thyme
1 ½ cup water
1 cup natural creamy peanut butter, with no added sugar
6 ounces fresh spinach
- In a blender or food processor, purée the bell peppers, onions, garlic, tomatoes, and habeñero/scotch bonnet peppers in a blender or food processor.
- Wash & cut up the meats into medium pieces and season with salt or chicken bouillon/Maggi powder. Set aside.
- Fill a medium-sized pot with 1 cup of canola oil to fry. Fry meat until a dark brown, remove and set aside.
- Add sliced onions to hot oil left from meats. Fry for about 1-2 minutes on medium-high.
- Add tomato paste and fry with onions for about 1 minute or until it is well mixed with onions. Add chicken bouillon powder or Maggi cube and mix it into onions. Reduce heat to medium.
- While onions and tomato paste are sizzling, add puree mix to onions, thyme, and tomato paste. Mix until well combined, then simmer for about 5-6 minutes or until purée mixture is well mixed into a thick sauce.
- Add about 1 ½ cup of leftover broth or water and chicken bouillon powder.
- Add creamy peanut butter. Make sure peanut butter is melted and not in clumps. Add thyme. Stir mixing peanut butter into the sauce.
- Add the fried meats. Boil for 25 minutes. Oil should start separating from sauce, settling on top or sides now. If not, boil for 10 more minutes.
- Add spinach and stir. (Make sure all the water is drained from the spinach if using frozen). Then boil for 10 more minutes. Turn down to low and eat with cooked jasmine rice!
Mix a tablespoon at a time of water to natural peanut butter if it is stiff until it turns into a creamy paste.
Adding any greens is completely optional. Spinach and collard greens are great.
Make this with whatever meat you like! (chicken parts, cow skin, smoked turkey, oxtail, beef cubes, beef tripe)
Substitute for 2 cups defrosted and drained chopped spinach
- Serving Size: Makes/Serves 4-6
Keywords: groundnut, stew, chicken, dinner