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African-Style Brasied Chicken in Peanut Sauce Free Recipe


African-Style Brasied Chicken in Peanut Sauce Ingredients


African-Style Brasied Chicken in Peanut Sauce.jpg

  • 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



  • 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!




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