|1/4 cuppeanut or vegetable oil|
|3 poundchicken; cut in eighths|
|1 largeOnion; chopped|
|1/4 cupTomato paste|
|1 largetomato; chopped|
|1/2 poundpotato; (1 large one)|
|1 smallcabbage; cut in 1/2-inch pieces (or 6 Brussels sprouts)|
|1/2 poundcarrots; peeled and cut into small chunks|
|1 smallbutternut squash; peeled and cut into 1/2-inch pieces (or 6 patty pans, cut in ha|
|3 tablespoonsThai or Vietnamese fish sauce|
|1/2 cuppeanut butter or "tigadege"; (roasted peanut paste)|
|1 Scotch bonnet pepper; whole, optional|
|white rice; steamed|
In a large pot, heat oil until hot and brown chicken pieces on all
sides. Remove chicken temporarily.
In the same frying pan, add the onions and stir until soft and slightly brown. Add the tomato paste
and salt, and stir well.
Add all the prepared vegetables and fish sauce to the pot. Return the chicken to the pot and add
just enough water to cover. Bring to a boil, stir, and reduce heat to medium. Simmer for
approximately 30 minutes. Check the vegetables to avoid overcooking, removing them in a bowl as they
When all the vegetables are cooked and removed from the stew, add the peanut butter or "tigadege", 1
tablespoon at a time to make sure it is well dissolved in the broth. Add the Scotch bonnet pepper,
if using and simmer until broth thickens, about 20 to 30 minutes.
Return all the vegetables to the pot and simmer 5 minutes more. Serve over white rice.
Chicken and Vegetable Stew in Peanut Butter Tomato Sauce
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