Chadian Chicken in Peanut Tomato Sauce
Chicken braised in a smooth tomato and peanut sauce that turns creamy and full-flavored as it simmers. It is a satisfying main dish, especially when served with plain rice.
Prep
20m
Cook
40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Chicken
- 800gChicken Thigh
Sauce
- 180gOnion (finely chopped)
- 280gTomato (finely chopped)
- 10gGarlic (crushed)
- 35gTomato Paste
- 140gPeanut Butter
- 35mlVegetable Oil
- 1pcsBouillon Cube
- 3gChili Powder
- 8gSalt
- 650mlWater
Rice
- 320gWhite Rice (rinsed)
- 640mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Pat the chicken thigh dry and set it aside.
- 02
Heat the vegetable oil in a pot over medium heat. Add the onion and cook until soft.
- 03
Add the garlic, then stir in the tomato and tomato paste. Cook until the mixture thickens and smells sweet and savory.
- 04
Add the chili powder, salt, bouillon cube, and water. Stir well.
- 05
Add the chicken thigh and simmer until tender and the thickest pieces reach 74°C (165°F).
- 06
Whisk in the peanut butter and simmer until the sauce is smooth and creamy.
- 07
Combine the white rice and water in a separate pot. Bring to a boil, cover, reduce the heat, and cook until tender.
- 08
Serve the chicken and peanut tomato sauce over the rice.
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