Poulet à la Sauce ArachideChicken Peanut Stew
Chicken simmers in a tomato base enriched with peanut paste until the sauce turns silky and deeply nutty. This hearty stew is mildly spicy, satisfying, and especially good spooned over plain rice.
Prep
20m
Cook
1h 5m
Serves
6
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.
Stew
- 8pcsChicken Drumstick
- 220gPeanut Paste
- 200gOnion (finely chopped)
- 250gTomato (finely chopped)
- 50gTomato Paste
- 15gGarlic (crushed)
- 40mlVegetable Oil
- 2pcsBay Leaf
- 3gChili Powder
- 8gSalt
- 2gBlack Pepper
- 900mlWater
Rice
- 400gWhite Rice (rinsed)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a pot over medium heat.
- 02
Add the onion and cook until soft, then stir in the garlic.
- 03
Add the tomato and tomato paste and cook until the mixture becomes thick and fragrant.
- 04
Add the chicken drumsticks pieces and turn them well in the sauce.
- 05
Loosen the peanut paste with a ladleful of the hot tomato mixture until smooth, then add it to the pot with the water.
- 06
Add the bay leaves, chili powder, salt, and black pepper, then simmer gently until the chicken is tender and the sauce has thickened.
- 07
Cook the white rice in a separate pot until tender.
- 08
Serve the peanut stew hot with the cooked white rice.
Ratings & Reviews
Log in to rate and review this recipe.