👨‍🍳 作り方

1. 1

   Season the chicken pieces with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.

2. 2

   Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and grated ginger, cook for another minute until fragrant.

3. 3

   Stir in the crushed tomatoes and cook for about 10 minutes, stirring frequently, until the sauce darkens slightly.

4. 4

   In a separate bowl, whisk the peanut butter with a little warm water or broth until smooth. Add this mixture to the pot along with the water (or chicken broth), stock cube (if using), and the scotch bonnet pepper (if using).

5. 5

   Return the browned chicken to the pot. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 40-50 minutes, or until the chicken is tender and the sauce has thickened. Stir occasionally to prevent sticking.

6. 6

   Remove the whole scotch bonnet pepper if used. Taste and adjust seasoning with salt and pepper. Garnish with sliced onions if desired.