This chicken peanut stew is a savory and hearty dish, perfect for a cold winter night. The unique combination of flavors in this recipe come from Equatorial Guinea, where it is traditionally served with white rice. The stew is made with chicken, peanuts, tomatoes, onion, garlic, and spices like cumin and oregano. It is slow-cooked for maximum flavor and is sure to be a hit with the whole family.
Ingredients
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2 lbs chicken thighs
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1 cup roasted peanuts
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1 can diced tomatoes
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1 cup chopped onion
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2 cloves minced garlic
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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1 teaspoon paprika
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1 teaspoon salt
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1 teaspoon black pepper
Chicken
Equatorial Guinea
peanut stew
Main Course
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- short description
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In a large pot, heat oil over medium-high heat.
Add chicken and cook until browned, about 7 minutes.
Add onion, garlic, cumin, oregano, paprika, salt, and pepper. Cook until onion is softened, about 5 minutes.
Add tomatoes and peanuts and stir to combine.
Reduce heat to low and simmer for 3 hours, stirring occasionally.
- detailed description
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Heat 2 tablespoons of oil in a large pot over medium-high heat.
Add chicken thighs and cook until browned, about 7 minutes. Transfer chicken to a plate.
Add chopped onion, minced garlic, ground cumin, dried oregano, paprika, salt, and black pepper to the pot. Cook until onion is softened, about 5 minutes.
Add diced tomatoes and roasted peanuts and stir to combine.
Return chicken to the pot and reduce heat to low. Simmer for 3 hours, stirring occasionally.
Serve with white rice.
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