Recette du Mois: Poulet à la Moambé

Recipe of the month: Peanut Chicken

Ingredients

1 whole chicken

2-4 large tomatoes 

1 onion (white or sweet)

3 garlic cloves

1 red pepper

1 green pepper

1 spicy pepper (jalapeno, habanero)

3 tablespoons peanut butter

Vegetable oil

Salt and pepper

Heat 1 inch of oil to 350 degrees in a large frying pan.  Make sure your pan is big enough for the chicken to have room to breathe, it will cook faster.  Use multiple pans if necessary.

Cut the whole chicken into 8 or 10 pieces. Pat dry with a paper towel and then salt and pepper chicken before cooking.

Place chicken (slowly) in hot oil and cook until the internal temperature is 150 degrees. Turn chicken to ensure crispness on both sides.  Remove and set aside.

In the same pan you cooked chicken, add the cut onions, garlic cloves, and peppers. If you want a little, or a lot of extra spice, leave the seeds from the jalapeño or habanero. Cook over medium heat until soft then add chopped tomatoes.  Allow to cook down over low heat.

In a separate small saucepan, boil 2 cups of water and add peanut butter stirring until melted.  Add to the pan with vegetables.

Mix ingredients well then add chicken and allow everything to cook over low heat for 15-20 minutes. Confirm the internal temperature of the chicken is at least 165 degrees before finishing. 

Serve with rice, plantains and a green vegetable.