About the Recipe
Groundnut Stew with Rice takes me back to my time in West Africa, where bold spices, all-natural peanut butter, and hot peppers create a deeply comforting dish. This recipe evokes memories of bustling markets and communal meals. Served over rice, each bite carries the essence of a rich culinary heritage and the joy of shared experiences with loved ones. It's more than just a meal; it's a nostalgic journey through flavors that tell stories of unforgettable moments abroad.
Ingredients
1 Whole Chicken (Cut)
3 Tablespoons of Vegetable Oil
1 Tablespoon of Sugar
2 Cups Medium Grain White Rice
1 Large White or Red Onion (sliced thin)
3 Roma Tomatoes (quartered)
3 Cloves of Garlic (minced)
1 Tablespoon of Tomato Paste
4 Cups of Water
1/2 Cup of All Natural Peanut Butter (sugar-free)
1 Large White/Orange Sweet Potato (large dice)
1 Habanero Pepper (remove seeds, chop finely)
Adobo Chicken Seasoning (to taste)
1 Cube of Maggi Chicken Bouillon
1 Bundle of Green Scallions
Salt and Pepper to taste
Preparation
Step 1
Wash chicken, half the thighs/breasts, and season liberally with Chicken Adobo Seasoning, salt, and pepper. Cover and let sit at room temperature for 30 minutes.
Step 2
Add tomatoes, half the onion, and garlic to a blender and mix until smooth.
Step 3
Heat oil in a dutch oven over medium-high heat until shimmering. Pat chicken dry of excess moisture without removing too much seasoning.
Step 4
Add sugar to the oil without stirring. Let sugar cook until a deep dark brown. Add chicken skin down and brown on each side for 4-6 minutes until golden brown. Remove chicken and set aside.
Step 5
Mix peanut butter with 1/2 cup of hot water until dissolved. Set aside.
Step 6
Add the remaining half of the onions to the oil and cook until translucent, 1-2 minutes. Add garlic, habanero, and tomato paste. Stir and cook for an additional 1-2 minutes.
Step 7
Add peanut butter and 4 cups of water and slowly boil. Add chicken to the pot, cover, and simmer for 30 minutes on medium heat.
Step 8
Cook rice according to instructions and set aside.
Step 9
After the sauce has simmered for 30 minutes, stir gently, then add in potatoes. Cook an additional 30 minutes.
Step 10
Finely chop scallions and add half to the sauce at the end. Salt and pepper to taste. Use the additional scallions for garnish.
Serve over rice and enjoy!