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Frango com Amendoim e Batata Doce
A flavorful and hearty chicken dish featuring tender chicken pieces simmered in a rich peanut sauce with sweet potatoes, creating a comforting and satisfying meal.
ð§ ææ
- 500 g Chicken thighs(bone-in, skin-on, cut into serving pieces)
- 2 medium Sweet potatoes(peeled and cubed)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 tablespoon Ginger(freshly grated)
- 100 g Peanut butter(smooth or crunchy)
- 400 ml Coconut milk(full-fat)
- 400 g Diced tomatoes(canned)
- 2 tablespoons Vegetable oil
- 1 tablespoon Piri-piri sauce(or to taste)
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground)
- 0.25 cup Cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 2
Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Stir in the peanut butter until it begins to melt and coat the onions. Gradually whisk in the coconut milk and diced tomatoes until well combined.
- 4
Return the browned chicken to the pot. Add the cubed sweet potatoes, piri-piri sauce, salt, and black pepper. Stir to combine.
- 5
Bring the stew to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- 6
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.
ð¡ ããã®ã³ã: This dish is excellent served with rice or xima.
ð¡ ããã®ã³ã
- âFor a smoother sauce, you can blend the cooked stew before serving.
- âIf you prefer a thicker sauce, simmer uncovered for the last 10 minutes of cooking.
- âEnsure you use full-fat coconut milk for the best creamy texture.
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- Add other vegetables like bell peppers or spinach.
- For a vegetarian version, substitute chicken with firm tofu or extra sweet potatoes and chickpeas.