Frango ao Molho de Amendoim
The Quirky Foodster Team
Ingredients
- Chicken pieces, bone-in — 1 kg (2.2 lb)
- Peanut butter, smooth — 150 g (1/2 cup)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Tomatoes, chopped — 2
- Scotch Bonnet pepper, whole — 1
- Water — 500 ml (2 cups)
- Vegetable oil — 2 tbsp
- Salt and black pepper, — to taste
Method
- Season the chicken with salt and pepper.
- Heat oil in a large pot and brown the chicken pieces on all sides; set aside.
- In the same pot, sauté the onion and garlic until softened.
- Add the tomatoes and cook until they break down into a sauce.
- Stir in the peanut butter and water until smoothly combined.
- Return the chicken to the pot with the scotch bonnet.
- Cover and simmer for 35-40 minutes until the chicken is tender and the sauce has thickened.
- Remove the scotch bonnet before serving hot with rice.
Introduction: Chicken simmered in a rich, creamy peanut sauce, a hearty and flavourful main dish.
Cultural Background: Peanut sauce dishes reflect West and Central African culinary influences found across Sao Tome and Principe, this chicken version a comforting main dish enjoyed at family meals.
Tips: Whisk the peanut butter thoroughly into the water before adding to avoid lumps in the sauce. Simmer gently, stirring occasionally, as peanut sauces can catch on the bottom of the pot.
Variations: Add sweet potato or pumpkin to the pot for a heartier one-pot meal; a vegetarian version uses chickpeas instead of chicken.
Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat gently in a covered pot over low heat, stirring occasionally, adding a splash of water if too thick.
Nutrition: Approx. 480 kcal, 30 g protein, 16 g carbohydrate, 32 g fat per serving.
FAQs:
Q: Can other nut butters be used instead of peanut butter?
A: Peanut butter is traditional, though cashew butter could work as a milder substitute.
Q: Why does the sauce need constant attention while simmering?
A: Peanut-based sauces can stick and scorch on the bottom of the pot if left unstirred for too long.
- Chicken pieces, bone-in — 1 kg (2.2 lb)
- Peanut butter, smooth — 150 g (1/2 cup)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Tomatoes, chopped — 2
- Scotch Bonnet pepper, whole — 1
- Water — 500 ml (2 cups)
- Vegetable oil — 2 tbsp
- Salt and black pepper, — to taste
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