Crockpot African Style Braised Chicken in Peanut Sauce

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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1 Tbsp. vegetable oil
3 lb. chicken pieces, skin on breasts, skinless legs and thighs
2 onions finely chopped
4 cloves garlic, minced
1 long red or green finger hot chile pepper, minced
2 tsp. curry powder
1 tsp. dried oregano leaves
1 tsp. salt
1/2 tsp. cracked black peppercorns
1/2 cup condensed chicken broth, undiluted
1/2 cup tomato sauce
1 bay leaf
1/2 cup peanut butter
2 Tbsp. sherry or lemon juice
1 red bell pepper, finely chopped
hot white rice


In a nonstick skillet, heat the oil over medium-high heat and add the chicken, in batches, then brown on all sides. Transfer the chicken pieces to a slow cooker or crock pot.

Reduce the heat to medium and add the onions. Cook, stirring, until the onions soften, then add the garlic, chile pepper, curry powder, oregano, salt and peppercorns. Stir and cook for 2 minutes. Stir in the chicken broth, tomato sauce and bay leaf, then bring to a boil.

Pour the mixture over the chicken and cover. Cook on low for 6 hours or on high for 3 hours, until the juices run clear when the chicken is pierced with a fork.

In a bowl, combine the peanut butter and sherry. Add a little cooking liquid and stir to blend. Add to the slow cooker along with the red pepper. Cover and cook on High for 20 minutes, until pepper is tender. Discard the bay leaf and serve the chicken dish over hot white rice.

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