I learned this recipe when I lived in Sierra Leone, and it quickly became a favorite. It is also a very nostalgic one for me, which was a bit of a problem when I made it this time around because the temperature margin between the weather there and here in Chicago is depressingly massive. (Damn you, Polar Plunge!)
This recipe also became an instant member of the Emergency Recipe list – the exclusive list of recipes that get me through The Dark Days of the Empty Refrigerator. (Be honest, we all get busy and/or lazy, and it happens.) All of the ingredients are basic and easy to keep in stock – you probably have them all in your pantry right now. Even the chicken isn’t an essential element – because of the peanut butter you’ll still get your protein serving.
– 2 chicken breasts, cut into bite-size pieces
– 1 tbsp olive oil
– 1 large onion, finely chopped
vegetables as desired/available (carrot, celery, etc.)
– 4 tbsp tomato paste
– 2-3 cups water or chicken broth (depending on whether or not you added veggies)
– ½-¾ cups peanut butter
– ½-1 tsp cayenne
1) Prepare white rice separately.
2) Fry chicken in the bottom of a medium-sized pan in 1 tbsp of olive oil.
3) Once cooked (or mostly-cooked), add onions and any vegetables that you are throwing in, and fry briefly with the chicken.
5) Simmer until vegetables are tender, or if you didn’t add any, until flavors have melded.
6) Serve over rice.