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Sunday, March 16, 2014

Chicken Peanut Stew


Today's dish is inspired from the Kare-Kare dish I made a month ago (click here). When I tasted the peanut gravy-like sauce, I knew I was a goner. Then questions started popping in my head. Surely something so good cannot be restricted to one kind of dish and one kind of meat. So I went with my gut feeling and came up with a Chicken Peanut Stew today. I didn't follow the Kare-Kare recipe as I made significant changes. I later realized that this turned out to be a lot less Asian in flavors, but the peanut sauce was just as delicious.



Heat some oil in a deep pan. Add the chicken pieces and fry on both sides.



Add the diced onion in the pan and saute for 3-4 minutes.



Add a couple of smashed whole garlic and 1 thumb-sized smashed ginger. Saute for another 3-4 minutes.



Add the sliced carrots and potatoes. Saute for a couple of minutes.



Then add 750 ml of chicken stock, 1 big can of crushed tomatoes, 1 cup of peanut butter, a tablespoon of coriander, and cayenne. Stir well to combine. Season with salt and black pepper.



Cover, lower the heat, and let it simmer slowly for an hour to an hour and a half. Add more chicken stock if needed.
Serve hot and enjoy!



Lunch is served: Chicken Peanut Stew and White Rice


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