Free African-Style Brasied Chicken in Peanut Sauce Recipe
Makes: Makes 6 servings.
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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
Easy Recipe Directions:
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.
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.
Make African-Style Brasied Chicken in Peanut Sauce part of your meal today! Find other dishes that go well with this.
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