Chicken and Vegetable Stew in Peanut Butter Tomato Sauce

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
4

In Africa, peanuts are often called groundnuts, and many variations of this "chicken-groundnut stew" are found throughout the country. Homemade peanut butter is often used in central African cooking.

Ingredients

1⁄4 cup peanut or vegetable oil
3 lb. chicken, cut in eighths
1 large onion, chopped
1⁄4 cup tomato paste
1 tsp. salt
1 large tomato, chopped
1 large potato, diced
1 small cabbage, cut in
1⁄2-in. pieces (or 6 Brussel sprouts)
1⁄2 lb. carrots, peeled and cut into small chunks
1 small butternut squash, peeled and cut into
1⁄2-in. pieces
3 tbsp. Thai or Vietnamese fish sauce
1⁄2 cup peanut butter or tigadege (roasted peanut paste)
1 scotch bonnet pepper (optional)
Cooked white rice

Steps

1. In a large pot, heat oil and brown chicken on all sides. Remove and set aside.

2. In same pot, sauté onions until soft and slightly brown. Add tomato paste and salt; stir well.

3. Add all of the prepared vegetables and fish sauce to the pot. Return the chicken to the pot and add water to cover. Bring to a boil, reduce heat to med., and simmer about 30 min. Check on vegetables, removing them into a bowl as they are cooked; set aside.

4. Gradually add peanut butter to pot and stir to dissolve well. Add the scotch bonnet pepper and simmer until broth thickens, about 20-30 min.

5. Return all of the vegetables to the pot and simmer for 5 min. more. Serve over rice.

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources