My husband saw this recipe on a weekend gardening show and it has become a standard at our house. Simple to make, it’s yummy and the peanut butter makes it an easy sell for the kids.
Some people may like a really crunchy, pea-nutty stew, in which case you can use crunchy peanut butter and add the chopped peanut garnish. You can also omit the garnish and simply use crunchy peanut butter which will deliver the same texture as the original (smooth peanut butter) recipe. 1/2 teaspoon of cayenne pepper may be too hot for some people so this may be adjusted (I find 1/4 teaspoon to be a nice compromise).
1 1/2 LB boneless, skinless chicken breast cut into 1 inch pieces
1 tsp paprika
1/2 tsp ground oregano
1/2 tsp cayenne pepper (to taste)
2 Tbs vegetable oil
1 medium red onion
2 celery stalks, chopped
4 garlic cloves, minced
1 tsp fresh ginger, minced
1 cup canned, diced tomatoes (with juice)
2 Tbs tomato paste
1 1/2 cups chicken stock
3 Tbs peanut butter (smooth or crunchy – your choice)
3 cups cooked white rice (1 cup uncooked)
1/3 cup dry roasted peanuts (optional)
Season chicken with paprika oregano, cayenne pepper, salt and black pepper. In a large pot heat oil over medium-high heat. Add chicken pieces and brown evenly. Remove browned chicken and set aside.
Add onion, celery, garlic and ginger to the pot (add more oil if necessary). Saute three to four minutes. Add chicken, tomatoes, tomato paste, chicken stock and season to taste. Bring to a boil and then reduce heat to a low simmer.
Ladle out about a half of a cup of the hot liquid and blend it with the peanut butter in a separate bowl. Return contents of the bowl to the pot and simmer for about 45 minutes.
To serve, spoon a small amount of the rice into a bowl and ladle the stew over the rice. Top with chopped peanuts for garnish.