Monday, April 22, 2013

West African Chicken - Recipe

I'll admit it.  I'm a recipe Hoarder.  I'm one of those people that has a ton of recipes, most of which I have never, ever tried.  I don't know why.  Maybe some nights it's just easier to fall back on the tried and true recipes.  Maybe it's just habit.  I really don't know.
So, my goal this year is to try at least 4 new recipes every week.  It's been going well, and we've discovered a lot of new, yummy recipes that we never would have ever tried if I wasn't trying to break out of a rut.
Tonight, we're trying a recipe that was given to me as part of a wedding gift (about 9 years ago) that somehow got buried in my collection.  Now, this is one of those recipes that I know will be good, because the lovely lady that gave it to me is a wonderful cook, and I grew up looking forward to neighborhood pot luck dinners, knowing that whatever she brought would be just fabulous.  Here's tonight's special:


2 Tablespoons oil (I used olive oil)
1 onion, chopped
1 4 oz can of chopped green chiles
1 16 oz can of chopped tomatoes with liquid
1 chicken flavored bouillon cube
1/4 teaspoon EACH:  salt, ground ginger, and ground red pepper
1  Cup chunky peanut butter (I used smooth, because that's what I had)
6 chicken thighs (or drumsticks) (I used a whole cut up chicken tonight, because that's what I had)

Saute onion in oil.  Add chicken and everything else, except peanut butter to pan.  Bring to boil.  Reduce heat to low.  Cover and simmer until chicken is done (when it gets up to around 165F with a meat thermometer).  Stir in peanut butter until smooth.  Heat through.  Serve with rice.

While it's cooking:

I can only say I wish the computer had Smellovision.  It smells WONDERFUL.  I can't wait to try it.

I removed the chicken to add the peanut butter.  Yum.

The chicken and the sauce.

We were all members of the clean plate club tonight.  And look at the smile in the second picture.  It was a HIT!