West African Chicken & Peanut Stew

Ingredients and Instructions:

      • 2 tbsps olive oil
      • 1/4 cup red onion
      • 1 tbsp minced ginger rootafricanstew
      • 2 tsps Hausbeck pickled jalapeno peppers
      • 1 tsp chile powder
      • 1 cup chicken stock
      • 1/2 cup chunky peanut butter
      • 2 tbsps tomato paste
      • 1 tbsp cider vinegar
      • 3 cups cooked diced chicken
      • salt and black pepper (to taste)
      • 3 1/2 thinly sliced green onions

 

Finely chop the red onion, ginger, and Hausbeck jalapeno peppers, 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.



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