Guinea-Bissau Peanut Chicken Stew (Caldo de Mancarra)

Ingredients

• 2 lb (900g) chicken thighs and drumsticks
• 1 lemon, juiced
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tbsp vegetable oil
• 3 ripe tomatoes, chopped
• 1 scotch bonnet or habanero chili, pricked whole
• 3/4 cup (200g) natural, unsweetened peanut butter
• 2 cups (475 ml) chicken stock or water
• 1 tsp salt, plus more to taste
• Cooked white rice, for serving

Before you cook

• Rub the chicken pieces with the lemon juice and set aside for 10 minutes.
• Chop the onion and tomatoes, and mince the garlic.

Steps

1. Heat the oil in a large pot over medium-high heat.
2. Brown the chicken pieces on all sides, about 8 minutes total, then set them aside on a plate.
3. Add the onion and garlic to the same pot and cook for 3 minutes, until softened.
4. Stir in the tomatoes and cook for 5 minutes, until they start to break down.
5. Whisk the peanut butter into the stock in a separate bowl until smooth.
6. Pour the peanut mixture into the pot and stir to combine with the tomatoes.
7. Return the chicken to the pot and add the whole chili and salt.
8. Bring the stew to a gentle simmer, then cover and cook for 30 minutes, stirring occasionally so the peanut base doesn't catch.
9. Remove the lid and simmer uncovered for 10 more minutes, until the sauce has thickened to coat the chicken.
10. Fish out the whole chili and discard it.
11. Taste the stew and add more salt if needed.
12. Serve the stew ladled over white rice.