Yield: 6-8 Servings
4 Tbsp of a Combination of Choice of Flying Olive Extra Virgin Olive Oil. Suggestions: Garlic, Harissa, Chipotle, Cayenne Red Chili, or Cilantro and Roasted Onion. (We like 3 Tbsp of Garlic with 1 Tbsp of Harissa. This makes it mildly spicy)
2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
2 large onions, minced (I use my food processor to make this step easy, adding the garlic as well.)
2 cloves garlic, minced
3 cups pureed tomatoes (a 28 oz can works well) or 2 cups tomato sauce + 1 cup of water
1 cup water
½ cup peanut butter (we like the grind-your-own, unsalted kind available at many grocery stores)
¼ -1 tsp red pepper flakes, optional
½ tsp black pepper
1 tsp-1 Tbsp salt
1 green or orange bell pepper, seeded and diced (The photo shows the stew with an orange pepper)
2 ripe tomatoes, diced
½ cup chopped or ground dry roasted peanuts, unsalted
½ cup coarsely chopped cilantro leaves
Heat a large pot or Dutch oven over medium-high heat on the stove. Add the Flying Olive Extra Virgin Olive Oil Combination of Choice. When the oil shimmers, add the chicken, half at a time, and brown on both sides. Once the chicken is cooked, take it out of the pot and set it aside in a covered bowl to keep warm.
Add the onions and garlic to the same pot; cook until the onions are soft and begin to brown, stirring occasionally. Add the pureed tomatoes and 1 cup water. Reduce the heat to medium, bring to a simmer, and simmer for a few minutes.
Return the chicken to the pot. Stir in peanut butter. The mixture will look clumpy for a few minutes, but will warm up and mix in well once it heats up. Add cayenne pepper, if desired. Add the black pepper and salt. Add the pepper and tomatoes and cook for 15-20 minutes, stirring occasionally.
Serve on rice, and garnish with the chopped peanuts and/or cilantro, if desired.
Submitted by Barb L.