West African Chicken Stew
By Laio Grutzmann
Cookware:
3 Qt Saladmaster Sauce Pan
Ingredients :
- 500 g chicken breast, diced
- 800 g of crushed tomato
- 150 g spinach, fresh, chopped
- 1 onion, medium, chopped small or with cone 2
- 2 garlic cloves, crushed, or with cone 1
- 65 g of tomato paste
- 65 g natural peanut butter, soft
- 120 ml of water or chicken broth
- 3/4 g of cayenne pepper
- Salt
- Fresh ground pepper (optional)
Elaboration
- Preheat the 3 Qt Saladmaster Titanium Sauce Pan over medium heat
- Season chicken pieces on all sides with salt and fresh ground pepper (optional)
- Brown the chicken for 2-3 minutes on each side in the preheated 3 L pan (go slowly, not all the chicken at once so as not to lower the temperature and boil the meat)
- Remove the chicken from the pot and reserve as it is cooked
- Keep the casserole at medium temperature
- Sauté onion and garlic for 5-6 minutes
- Add tomato paste, diced tomato, water, peanut butter and cayenne pepper stirring to dissolve peanut butter and integrate all ingredients
- Add chicken pieces, stir and cover
- When the valve constantly clicks, lower it to minimum temperature
- Cook for 15 minutes
- Add chopped spinach, stir, cover again and cook for 5 more minutes
- Taste and adjust salt and pepper to taste
- Can be served alone, with steamed rice or with roasted sweet potato
Options:
- Replace chicken breast with veal for stewing
- Add sweet potato cubes