African Ground Nut Stew

8-10 chicken thigh

Large can of diced tomato

Small can of tomato paste

1 large onion

2 medium carrot

2 stalks celery

8-12 mushrooms or 2 cans of sliced mushroom

1 or 1.5 cup chicken stock (I add garlic stock in as well)

2.5 tbsp peanut butter(I like more PB so I double this)

Hot sauce optional

3 clove garlic

instructions:

prep:

dice the onion

peel and chop the carrot/celery

Clean and slice mushrooms

mince garlic or one small spoon worth of pre minced

cut chicken into small pieces to quickly cook or cut thigh in two or breast into three if you want bigger chunks

cooking:

put olive oil in large fry pan on high

add onion,carrot, and mushroom cook until onion is getting soft

then add chicken and garlic keep everything moving around so the onion and mushrooms don’t burn

when the chicken is half cooked (white on the outside 50% or so) then add both cans of tomatoes (paste and diced) and stock

let simmer for 20-25 mins so the tomatoes break down and chicken finishes cooking, stirring every few minutes

add peanut butter in 1/2 tbsp at a time to the pan and mix in with the liquids

add salt and pepper approx for 2 more minutes making sure not to let the sauce burn on the bottom

Add hot sauce to taste. (My favorite for this recipe is Nando’s garlic hot sauce.)

serve over rice

If you are doing this recipe in a pressure cooker then just throw everything except the peanut butter and hot sauce in on high pressure for 20-25 mins, once pressure is released then add the peanut butter and hot sauce.

I prep everything frozen so I cook it for 28 mins on high since the stuff has to defrost first.

The original recipe from a cookbook my mom got when I was a baby. I think I have improved it over the years.