1 cup of Natural Peanut Butter* 1 medium sized onions (diced)
1-2 jalipino peppers (diced) 8 chicken thighs ** 32 oz of
Chicken broth Salt and Pepper 1/4 cup Peanuts (chopped) A
handful of cilantro (chopped)
Place chicken pieces into a pan. Don't over crowd the pieces so
make sure you have a big enough pan to accommodate them. Cover
the chicken with the stock and bring to a boil. As soon as it
reaches a boil, reduce the heat to a simmer, cover, and cook for
about 15 minutes. The time may vary depending on the size of the
thighs.
When the chicken is finished, remove the pieces and set aside.
Save the liquid too, you'll need it in just a little bit.
In a pan, add your onion and peppers, season with a bit of salt
and pepper. Add a little bit of oil and on low heat cook them
until the onion turns translucent.
Add your chicken stock and bring to a boil. Reduce to a simmer
and add your peanut butter. Mix it in well with a spoon or
whisk. It will thicken so keep careful watch over it. If you
need to, add about 1/4 to 1/2 cup of water to loosen it up. When
the sauce begins to bubble, add your chicken and let it simmer
for a few minutes on very low heat.
Garnish with the chopped peanuts and cilantro. This dish goes
well with a long grain rice.
*Brand name peanut butters have a tendancy to break at higher
temperatures.
**Amount depends on how big they are, you may want to reduce the
number of thighs
About the author:
Paul Rinehart is a Personal Chef and the founder of Online
Cooking (
http://www.onlinecooking.net<
/a>)
