Name: Portuguese-African Chicken
Yield: 6 servings
Ingredients: 4 lb(s) chicken, pieces; ¾ tsp each salt and pepper; ¼ cup vegetable oil; 1 onion, chopped; 4 cloves garlic, chopped; 2 Tbsp minced hot red or jalapeno pepper; 3 Tbsp tomato paste; 2 Tbsp paprika; ½ tsp ground ginger; 1 cup coconut, milk; 3 Tbsp peanut butter; ¼ cup chopped fresh coriander, or parsley

Yields

6 servings

ingredients

lb(s) chicken, pieces

tsp each salt and pepper

cup vegetable oil

onion, chopped

cloves garlic, chopped

Tbsp minced hot red or jalapeno pepper

Tbsp tomato paste

Tbsp paprika

tsp ground ginger

cup coconut, milk

Tbsp peanut butter

cup chopped fresh coriander, or parsley

Ingredient Substitution Guide

directions

Step 1

Season chicken with ¼ tsp each of the salt and pepper; set aside.

Step 2

In large skillet, heat half of the oil over medium-high heat; sauté onion, garlic and hot pepper until softened, about 4 minutes.

Step 3

Stir in tomato paste, paprika, 2 tbsp water, ginger and remaining salt and pepper; cook for 1 minute, stirring. Stir in coconut milk and peanut butter; let cool slightly. Transfer to food processor; purée until smooth. Set aside.

Step 4

Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches, about 5 minutes. Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425°F oven for 30 minutes, basting twice.

Step 5

Mix remaining sauce with coriander and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes.

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