2 tbsp. canola or grapeseed oil
3 lbs, chicken legs and thighs
1 3/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 onion, chopped
2 tbsp. tomato paste
1 cup canned crushed tomatoes, drained
1/4 teaspoon cayenne
2 3/4 cups water
1/2 cup creamy peanut butter
1 10-ounce package frozen sliced okra or green beans
In a large pot, heat the oil over moderately high heat. Season the chicken pieces with 1/4 teaspoon each of the salt and black pepper.
Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 teaspoon fat from the pot.
Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until starting to soften, about 3 minutes.
Stir in the tomato paste and then the water. Bring to a simmer and cook, partially covered for 10 minutes.
Whisk together the peanut butter and the remaining 3/4 cup water until smooth. Add this mixture to the stew, along with the okra (or green beans) and the remaining 1 1/2 teaspoon of salt and 1/4 teaspoon black pepper.
Cook, partially covered, until the okra is just done, about 10 minutes.
Yield: 4 servings.
Recipe by: Food & Wine
© Souders Studios 2022