Chicken in peanut sauce recipe

Pollo en salsa de cacahuete: poached chicken finished in a thick sauce of ground roasted peanuts, tomato, onion and parsley with a hot pepper, served over rice.

1 hour and 15 minutesmedium10 ingredients

Ingredients

• 1500 g chicken pieces
• 250 g roasted peanuts
• 400 g canned diced tomatoes
• 2 onions
• 1 bunch parsley
• 1 hot chili pepper
• 400 g white rice
• 3 tbsp vegetable oil
• 2000 ml water
• 1 tsp salt

How to make Chicken in peanut sauce

1. Bring 2 litres of salted water to the boil with 1 quartered onion. Add 1.5 kg of chicken pieces and simmer gently for about 30 minutes, until cooked. Lift out the chicken and keep the broth.
2. Grind 250 g of unsalted roasted peanuts, skins removed, into a smooth paste in a food processor (or use 250 g of natural peanut butter with nothing added).
3. Cook 400 g of white rice.
4. Heat 3 tbsp of oil in a large pan and cook the second onion, chopped, with the chopped bunch of parsley until golden.
5. Add 400 g of diced tomatoes and cook until all the liquid has evaporated, about 10 minutes.
6. Whisk the peanut paste with about 500 ml of the chicken broth until smooth, stir it into the pan and cook, stirring often, until it becomes a thick sauce, about 10 minutes.
7. Add the chicken and 1 seeded, sliced hot pepper and simmer until the chicken is heated through, about 10 minutes, adding broth if the sauce gets too thick. Season with salt.
8. Serve over the rice.

Get Copper on the App Store

More dishes from Equatorial Guinea →