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Mancarra de Frango
A rich and flavorful chicken stew, Mancarra de Frango is a comforting dish where chicken is simmered in a savory peanut and tomato sauce, often enriched with vegetables like okra or spinach.
ð§ ææ
- 1 kg Chicken(cut into pieces)
- 200 g Peanut butter(smooth or crunchy)
- 400 g Tomatoes(crushed or pureed)
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 1 tbsp Ginger(grated)
- 200 g Okra(sliced (optional))
- 2 tbsp Vegetable oil
- 500 ml Water
- to taste Salt
- to taste Black pepper
- 1 optional Chili pepper(finely chopped)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium 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 5-7 minutes.
- 3
Stir in minced garlic and grated ginger, and cook for another minute until fragrant.
- 4
Add the crushed tomatoes, peanut butter, and water. Stir well to combine, ensuring the peanut butter is fully incorporated.
- 5
Return the chicken pieces to the pot. Add okra (if using) and chili pepper (if using). Season with salt and black pepper.
- 6
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 tender, and the sauce has thickened.
- 7
Adjust seasoning if necessary. Serve hot, typically with xima or rice.
ð¡ ããã®ã³ã
- âFor a smoother sauce, you can blend the peanut butter with a little water before adding it to the pot.
- âAdjust the amount of water to achieve your desired sauce consistency.
- âIf you don't have fresh okra, you can use frozen okra. Add it in the last 15 minutes of cooking.
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- Add other vegetables like spinach, bell peppers, or sweet potatoes.
- For a spicier dish, increase the amount of chili pepper or add a pinch of cayenne pepper.
- Substitute chicken with firm white fish or beef.