Poor Seminarian’s Cook-Off Recipe #1
On Thursday, March 27th, the OSP hosted our Poor Seminarians Cook-Off—a wonderful and fun event! Various students, faculty, and staff participated in this year’s event. On the Poor Seminarians Cook Book we will feature recipes from various participants. Today’s recipe is from Jose Rodriguez, Director of Information Technology at Candler. His recipe is an African Chicken Peanut Stew.
African Chicken Peanut Stew
Recipe By: simplyrecipes.com
Yield: Serves 6-8
Use chicken legs, thighs or wings for this recipe. They have more flavor and will hold up better with the flavors of the stew than breast meat.
2-3 lbs. chicken legs, thighs and/or wings (or boneless chicken thighs)
3 tablespoons vegetable oil
1 large yellow or white onion, sliced
A 3-inch piece of ginger, peeled and minced
6-8 garlic cloves, chopped roughly
2-3 lbs. sweet potatoes, peeled and cut into chunks
1 15-ounce can of crushed tomatoes
1 quart chicken stock, (4 cups)
1 cup peanut butter, (use chunky and you can eliminate the peanuts unless you have on hand)
1 cup roasted peanuts
1 tablespoon ground coriander
1 teaspoon cayenne, or to taste
1 finger hot chili, chopped
Salt, black pepper, and sugar, (or palm sugar)
1/4 to 1/2 cup of chopped cilantro
- Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don’t crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.
- Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.
- Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 30-40 minutes or until the chicken meat easily falls off the bone and the sweet potatoes are tender.
- Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.
- Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.