West African Peanut Stew
A rich, comforting stew of chicken and sweet potato in a peanut-tomato sauce. Peanuts (maní), camote, tomato, ginger — all staples a Tico already has.
Ingredients
- 1 lbchicken (in pieces)
- 1/2 cuppeanut butter
- 2 tomatoes (blended)
- 1 sweet potato (cubed)
- 1 onion (diced)
- 3 clovesgarlic (minced)
- 1 tbspginger (grated)
- 4 cupsbroth or water
- 1 chile (optional)
- 1/4 cupcilantro
- 2 tbspoil
Instructions
- 1
Brown the chicken in oil, then set aside. Sauté the onion, garlic, and ginger until soft.
- 2
Stir in the blended tomato and cook down a few minutes, then whisk in the peanut butter and broth until smooth.
- 3
Return the chicken, add the sweet potato and chile, and simmer until the chicken is tender and the sauce is thick and glossy, about 30 minutes.
30:00 - 4
Season, scatter with cilantro, and serve over rice.
Notes
Natural peanut butter (or fresh-ground maní) makes the silkiest sauce. Camote, ayote, or yuca all work as the starchy vegetable. Make it vegetarian with extra vegetables and garbanzos. Photo: Adobe Stock (#717879767), licensed.
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