Peanut Stew with Chicken (Maafe)
Step into my kitchen and indulge in a slice of pure delight with Miss Brown's Key Lime Pie. A buttery graham cracker crust gives way to a creamy filling bursting with the zesty tang of fresh key limes. Each bite is a tropical escape, balancing sweetness and tartness flawlessly. Topped with billowy whipped cream, it's a dessert dream come true. Whether you're craving a taste of paradise or simply a moment of pure indulgence, this pie delivers. Dive into a slice and let the flavors whisk you away to a sunny seaside oasis.
- Prep Time10 min
- Cook Time1 hr 2 min
- Total Time1 hr 12 min
- Yield8 Servings
Ingredients
- 2 tablespoons peanut or canola oil
- 1 large fryer chicken, cut into stewing pieces
- Kosher salt and freshly ground black pepper
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 chicken bouillon cubes (or better than bullion)
- One 14.5-ounce can tomato paste
- 1 1/2 cups all-natural peanut butter no sugar
- 1 Scotch bonnet pepper, sliced and seeds removed (optional)
- 2 large sweet potatoes, peeled and cut into 1-inch pieces
- 1 can diced tomatoes
- 1 small bunch collard greens leaves sliced
- Hot cooked rice, for serving, optional
Method
1
Heat the oil in a large Dutch oven until hot. Sprinkle the chicken pieces with salt and pepper and cook until browned on all sides, about 20 minutes.
2
Remove the chicken to a plate. Add the onion, garlic, and bouillon to the pot and cook until the onions are translucent, about 5 minutes.
3
Stir in tomato paste and peanut butter. Add 4 cups of water and the Scotch bonnet pepper.
4
Return the chicken to the pot. Bring to a boil; reduce the heat and let simmer 10 to 12 minutes.
5
Add the sweet potatoes, tomatoes and collard greens. Cover and simmer until the potatoes are easily pierced with a fork, about 25 minutes. (Remove the Scotch bonnet pepper if someone has a low tolerance for heat.)
Serve warm with hot cooked rice, if using.
