Ghanaian Groundnut Chicken Stew
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
4 Tbsp vegetable oil, divided
2 lbs boneless chicken breast and thighs, cubed
6 cloves garlic, minced
1 can diced tomatoes, drained (reserve the tomato juice)
1 Tbsp grated ginger
2 serrano peppers, quartered lengthwise
2 green bell peppers, thinly sliced
1 cup peanut butter
4 cups chicken stock
1/4 cup chopped cilantro, plus extra for garnish
Salt and pepper to taste
Chopped peanuts for garnish
Heat two tablespoons of oil in a large saucepan or stew pan over medium-high heat. Brown the chicken cubes and remove to a bowl with the accumulated juices.
Heat the remaining oil in the same pan and fry the onion and garlic over medium heat until the onion begins to turn golden. Add the diced tomatoes and cook, stirring, until the tomatoes are almost completely broken down. Add water, if necessary, to prevent the mixture from sticking to the bottom of the pan and burning.
Add the ginger, Serrano and bell peppers and cook, stirring, for several minutes. Add the reserved tomato juice, peanut butter and chicken stock and stir to mix. Return the chicken and its accumulated juices and stir.
Cover, reduce heat to low and simmer for approximately one hour. Stir in the cilantro and salt and pepper to taste. Ladle into individual bowls and top with extra cilantro and some chopped peanuts.
Serves six to eight.