|
2
tablespoons cooking oil, more if needed
|
1 chicken
(3 to 3 1/2 pounds), cut into 8 pieces
|
1 3/4
teaspoons salt
|
1/2
teaspoon fresh-ground black pepper
|
1 onion,
chopped
|
2
tablespoons 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
|
|
 |
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 tablespoon 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 tomatoes and
cayenne. Return the chicken legs and thighs to the pot and stir
in 2 cups of 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 chicken
breasts and wings, the okra and the remaining 1 1/2 teaspoons of
salt and 1/4 of teaspoon black pepper. Cook, partially covered,
until the okra is just done, about 10 minutes.
|
MENU
SUGGESTIONS
|
Serve the
stew with rice or egg noodles to capture every drop of the
distinctive sauce.
|
