West African Chicken and Peanut Stew with Chiles, Ginger, and Green Onions
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:
1-2 Tbsp olive or canola oil
1/4 cup finely diced red onion
1 Tbsp finely minced ginger root
2 tsp finely minced jalapeno
Salt to taste
1 tsp chile powder
1 cup chicken stock
1/2 cup chunky peanut butter
2 Tbsp tomato paste
1 Tbsp cider vinegar
3 cups diced, cooked chicken
Freshly ground black pepper to taste
3-4 green onions, thinly sliced
Instructions:
Finely chop the red onion, ginger, and jalapeno, and roughly chop the chicken. Heat oil in a heavy pan, add finely diced onion, ginger, and jalapenos, season with salt, and saute about 2 minutes. Add the chile powder, stir into other ingredients, and saute about 1 minute more.
Add chicken stock, peanut butter, tomato paste, and apple cider vinegar, stir, and bring to a slight boil. As soon as it starts to boil, lower heat to a very gentle simmer, add roughly chopped chicken, gently stir to combine, and let simmer 10-15 minutes. (Resist the urge to stir it very much, or the chicken will shred apart, which you don’t want here.)
While mixture simmers, wash, dry, and slice green onions. After 10-15 minutes, gently stir again if the oil from the peanut butter has separated. Serve hot, with a generous handful of green onion slices on each serving.
Serves 4-6.
From kalynskitchen.com