Peanut chicken

Name: Peanut chicken
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Cuisine: RD Congo
Ingredients: 1 kg similar bone-in chicken pieces, four portions; 120 g pure unsweetened roasted peanut paste; 300 g crushed ripe tomatoes; 150 g sliced onion; 100 g seeded green bell pepper, chopped; 8 g chopped garlic; 10 g grated fresh ginger; 20 g tomato paste; 20 ml neutral vegetable oil; 600 ml drinking water: 400 ml simmering, 200 ml paste; Up to 150 ml extra hot water, only as needed; 4 g salt, adjusted; 1/2 teaspoon black pepper

🥜 Chicken in a smooth peanut, tomato and vegetable sauce, without palm-fruit pulp.

Ingredients

1 kg similar bone-in chicken pieces, four portions
120 g pure unsweetened roasted peanut paste
300 g crushed ripe tomatoes
150 g sliced onion
100 g seeded green bell pepper, chopped
8 g chopped garlic
10 g grated fresh ginger
20 g tomato paste
20 ml neutral vegetable oil
600 ml drinking water: 400 ml simmering, 200 ml paste
Up to 150 ml extra hot water, only as needed
4 g salt, adjusted
1/2 teaspoon black pepper

Preparation

Prepare vegetables on a clean board, then trim chicken without washing it. Remove bone fragments and separate raw utensils.

Heat oil and lightly brown chicken in batches, about eight minutes total. Set on a temporary plate; wash it before cooked food touches it.

Soften onion five minutes; add garlic and ginger one minute, paste two minutes, then tomatoes and pepper five minutes.

Return chicken with 400 ml water and part of salt. Partly cover and gently simmer 20–25 minutes, turning pieces.

Stir paste in its jar if separated. Gradually mix 120 g paste with remaining 200 ml water until smooth.

Stir diluted paste into pot. Simmer gently 20–25 minutes, partly covered; stir bottom regularly and add reserve hot water only if needed.

Check several thick pieces with clean thermometer, avoiding bone: at least 74 °C. Extend as needed, add pepper and adjust salt; sauce should pour.

Serve four portions. Cool leftovers promptly in shallow containers, refrigerate and use within 48 hours after thorough reheating, adding water if thick.