Equatoguinean Peanut Chicken with Plantains

Ingredients

• 1 1/4 lb boneless chicken thighs, cut into chunks
• 1/2 cup smooth peanut butter
• 2 ripe plantains, peeled and sliced
• 4 tbsp neutral oil, divided
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 ripe tomatoes, diced, plus 2 tbsp tomato paste
• 1 red chili, minced
• 2 cups chicken stock
• 1 1/2 cups rice, for serving
• 1 lemon, cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
2. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a heavy pot over medium-high heat and brown the chunks in two batches for 4 to 5 minutes each, then set them aside.
3. Add another tablespoon of oil and the onion and cook for 6 minutes until soft, then the garlic, ginger, and chili for 30 seconds.
4. Stir in the tomato paste and cook for 2 minutes until it darkens to brick, then add the diced tomatoes and cook for 6 minutes until jammy.
5. Return the chicken with the stock, bring to a simmer, cover, and cook over low heat for 20 minutes.
6. Whisk the peanut butter with 1 cup of the hot cooking liquid in a bowl until completely smooth, then stir it back into the pot. Adding it neat guarantees lumps and a broken, oily sauce.
7. Simmer uncovered for 12 to 15 minutes, stirring often so the peanut sauce does not catch on the base, until it is thick and glossy and the chicken reaches 165F (74C).
8. Meanwhile fry the plantain slices in the remaining oil over medium-high heat for 2 to 3 minutes per side, until deep golden. Serve the stew over rice with the plantain, cilantro, and lemon wedges.

Allergen note: Contains peanuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.