Chicken Stew With Okra

Serves: 5

Callie Medhurst

1 January 1970

Based on User reviews:

54

Spice

42

Sweetness

53

Sourness

45

mins

Prep time (avg)

5.4

Difficulty

Ingredients:

1

Chicken (3- to 3 1/2-lb, cut into 10 serving pieces)

1 tsp

Salt

1

Tomatoes In Juice (14- to 15-oz can whole)

1 cup

Water

2 tbsps

Tomato Paste

1 cup

Peanut

1 medium

Onion (chopped)

1.25 tsps

Cayenne

1 cup

Smooth Peanut Butter (at room temperature)

1.75 cups

Chicken Broth (reduced-sodium 14 fl oz)

450 g

Sweet Potato

1

Okra (10-oz box frozen small, thawed)

1

Rice (accompaniment:)

Directions:

1

Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes

2

While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped

3

Stir water into tomato paste in a small bowl until smooth

4

Pat chicken dry

5

Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, without crowding, in 3 or 4 batches, turning over occasionally, until golden, about 6 minutes per batch

6

Transfer with tongs as browned to a 6- to 7-quart heavy pot

7

Pour off all but 2 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until edges are golden, 2 to 3 minutes

8

Add onion, chopped tomatoes, tomato paste mixture, garlic paste, and cayenne to chicken in pot

9

Whisk together peanut butter and 1 cup broth in a bowl until smooth, then add to chicken along with remaining 3/4 cup broth, stirring to combine well (chicken will not be completely covered with liquid)

10

Bring to a boil, uncovered, then reduce heat and simmer, covered, stirring occasionally (to prevent sticking), until chicken is very tender, 25 to 30 minutes

11

Peel sweet potato and cut into 1-inch chunks

12

Stir into stew along with okra, then simmer, covered, until potato is tender but not falling apart, 10 to 12 minutes

13

Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes

14

While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped

15

Stir water into tomato paste in a small bowl until smooth

16

Pat chicken dry

17

Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, without crowding, in 3 or 4 batches, turning over occasionally, until golden, about 6 minutes per batch

18

Transfer with tongs as browned to a 6- to 7-quart heavy pot

19

Pour off all but 2 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until edges are golden, 2 to 3 minutes

20

Add onion, chopped tomatoes, tomato paste mixture, garlic paste, and cayenne to chicken in pot

21

Whisk together peanut butter and 1 cup broth in a bowl until smooth, then add to chicken along with remaining 3/4 cup broth, stirring to combine well (chicken will not be completely covered with liquid)

22

Bring to a boil, uncovered, then reduce heat and simmer, covered, stirring occasionally (to prevent sticking), until chicken is very tender, 25 to 30 minutes

23

Peel sweet potato and cut into 1-inch chunks

24

Stir into stew along with okra, then simmer, covered, until potato is tender but not falling apart, 10 to 12 minutes