cateory: cuisine
African-Style Brasied Chicken in Peanut Sauce
Reviews: 198
Ingredients:
- 1 bay leaf
- 1 red bell pepper, finely chopped
- 1 tablespoon vegetable oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 cup condensed chicken broth, undiluted
- 1/2 cup peanut butter
- 1/2 cup tomato sauce
- 1/2 teaspoon cracked black peppercorns
- 1/2 to 1 long red or green chile pepper, minced
- 2 onions, finely chopped
- 2 tablespoons sherry or lemon juice
- 2 teaspoons curry powder
- 3 pounds chicken pieces - skin on breasts, skinless legs and thighs
- 4 garlic cloves, minced
- Hot white rice.
How to make
African-Style Brasied Chicken in Peanut Sauce
African-Style Brasied Chicken in Peanut Sauce
- In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches; brown on all sides.
- Transfer to a crockpot. Reduce heat to medium. to skillet, add onions and cook, stirring, until softened.
- Add garlic, chile pepper, curry, oregano, salt and peppercorns and cook, stirring, 1 minute.
- Stir in chicken broth, tomato sauce and bay leaf; bring to a boil.
- Pour mixture over chicken. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until juices run clear when chicken is pierced with a fork.
- In a bowl, combine peanut butter and sherry. Add a little cooking liquid; stir to blend.
- Add to crockpot along with bell pepper. Cover and cook on HIGH for 20 minutes, until bell pepper is tender.
- Discard bay leaf.Serve over rice.Make ahead: This dish can be partially prepared the night before it is cooked.
- Complete Step 2, heating 1 tablespoon oil in a pan before softening onions.
- Cover and refrigerate overnight.
- The next morning, brown chicken. Continue cooking as directed.
- Enjoy African-Style Brasied Chicken in Peanut Sauce!
Comments for
African-Style Brasied Chicken in Peanut Sauce
African-Style Brasied Chicken in Peanut Sauce
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