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West African Chicken with Peanut Sauce

FOR CHICKEN BREASTS WITH A FLAVOR TWIST, HERE'S A VERY EASY WEST AFRICAN / CARIBBEAN-STYLE RECIPE. The dish is extremely forgiving; you'll get fine results with canned whole tomatoes, diced tomatoes, or even tomato puree (I especially like canned whole plum tomatoes). Season with hot paprika (my favorite) or hot sauce. Add seasoning in moderation during cooking; let diners season to taste at the table. Don't omit the peanut butter! Serve over white or brown rice. Cooked green beans served alongside are terrific.

KeyChicken. Plan one large chicken breast (half of one full breast) per person. Trim excess fat and, before cutting into pieces, flatten to half-inch thickness by pounding either with a meat tenderizer or rolling pin (flavors will penetrate more evenly). Cut chicken into bite-size pieces or thin strips.

Blend corn meal (or flour) with a little salt, pepper, and paprika on a large plate; then coat the chicken pieces with the seasoned meal. Brown the chicken in batches until golden on two sides but not cooked through.

Prep time 20-30 minutes. Cooking time about an hour. Serves 4.

SHOPPING LIST:
Jerry's Recipes
  • Chicken breasts
  • Corn meal or flour
  • Onion
  • Garlic
  • Canned tomatoes
  • Chicken stock (or water)
  • Peanut butter
  • Hot paprika or hot sauce
  • Fresh cilantro or parsley
  • Rice and green beans (optional)


Prepare chicken and sauce
1
Prepare chicken pieces (see above), then fry in oil in large uncovered skillet over medium-high heat until browned—a minute or so on each side. When finished, remove pieces and set aside (keep cooked pieces warm).
  • seasoned chicken pieces
  • 2-3 tablespoons peanut or other heat-tolerant oil
2
In same skillet, lower heat and then add and cook about 5 minutes until tender and translucent (add a little oil if needed)
  • 1 medium onion, chopped fine
3
Add and sauté 1-2 minutes until fragrant
  • 1-2 garlic cloves, minced or chopped

4
Add, stir, and simmer (covered) 15-30 minutes; sauce should be thickness of gravy. If too thick, add some dry white wine, chicken stock, or water
  • browned chicken pieces
  • 28-oz can tomatoes
  • 4-6 oz chicken stock or water
  • 2 heaping tablespoons peanut butter (chunky is best)
  • Hot paprika or hot sauce to taste
  • Optional: One banana, sliced

5
Stir into and sprinkle over mixture before serving
  • small handful fresh cilantro or parsley, chopped

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