Prep Time: 15 minutes . Cook Time: 50-60 minutes Yield: Serves 12
2 Lbs Chicken drumstick meat, cut into chunks*
1/2 Cup Natural Peanut Butter
6 Oz Tomato Paste
1 Large Yellow Onion, chopped
1 Bell Pepper, chopped
1 Habanero or Scotch Bonnet Pepper, chopped**
2 Tomatoes, chopped
2 Inch Piece of Ginger, minced or grated
4 Cloves of Garlic, chopped
1 Tbsp Olive Oil
1/2 Cup Cilantro, chopped
2 – 4 Bay Leaves
5 to 6 Cups Water
1 Tsp Paprika
1 Tsp Cayenne Pepper
1 Tsp Black Pepper
Salt to Taste
1. Season chicken with salt, paprika, cayenne pepper and black pepper. Let marinate at least 30 minutes.
2. Combine peanut butter, tomato paste and about 1 cup of warm water. Mix well and set aside.
3. In a large saucepan, heat oil over medium-high heat. Add chicken and cook for about 5 minute until brown. Add onions, garlic and ginger; cook until fragrant and onions begin to get translucent, stirring occasionally. Stir in scotch bonnet/habanero, bell peppers, tomatoes, and ginger; cook for a few minutes while stirring occasionally.
4. Pour in peanut mixture along with the remaining water. Bring to a boil and reduce to a simmer. Simmer for about 45 to 60 minutes, stirring occasionally; be sure to scrape the bottom of the pot while stirring.
Nutrition per serving: 213 Cals; 9g Carb; 10g Fat; 18g Protein; 3g Dietary Fiber
Nutrition calculated using the MyFitnessPal Recipe Importer
*You can use bone-in chicken legs or thighs instead of boneless chicken drumsticks. Chicken breast can be used as well, however, the result will be tougher if left to cook for the entire time. For chicken breast, cook the vegetables first and then stir in the seasoned chicken breast chunks during the last 15-20 minutes.
** Habanero and Scotch Bonnet Peppers are very hot and should be handled with caution; consider protecting your hands with gloves or plastic bags. If you just want the flavor of these peppers without the heat, do not chop them and and just add them whole to the simmering pot.