Groundnut-Chicken Stew
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
4-6 chicken breasts, cut into bite-sized pieces
1 large onion, chopped
2 garlic cloves, minced
2 jalapeno chiles, stemmed, chopped
1 (14-oz) can tomato sauce
1 large yam or sweet potatoes, cut to bite-sized pieces
1 cup peanut butter, natural low sodium
1 cup water
1 tsp red chile flakes
1 tsp black pepper, freshly ground
1 tsp salt
3 Tbsp peanut or canola oil
Instructions:
Place chicken pieces in a bowl and season with a dash of salt and pepper.
Heat oil in a large heavy pot over medium high heat. Add chicken and cook about 10 minutes, until evenly browned. Chicken may brown better if you do it in a couple of batches. Remove chicken to a bowl and set aside.
Saute onions, jalapenos, and garlic in the pot for 3-4 minutes. Mix in tomato sauce and yam. When mixture comes to a boil, reduce heat to low and simmer for 5 minutes.
Stir in peanut butter and enough water to bring mixture into a smooth sauce. Mix in chile flakes, pepper and salt, cover and simmer for about 20 minutes or until chicken is tender. Stir occasionally. Add a bit of water if sauce becomes too thick. Serves with basmati rice and fried plantains.
Serves 4-6. Heat level: Medium Hot.
From Chile Peppers calendar by Larry Noggle.