👨‍🍳 作り方

1. 1

   In a blender, combine 1 chopped onion, minced garlic, grated ginger, 2 bouillon cubes, and 100ml of water. Blend until smooth to create a marinade paste. Reserve 2 tablespoons of this paste for later.

   💡 プロのコツ: This aromatic paste forms the flavor base of the stew.
2. 2

   Season the chicken pieces with the reserved marinade paste and 1 bouillon cube. Let it marinate in the refrigerator for at least 20 minutes.

3. 3

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the marinated chicken pieces on all sides until golden brown. Remove the chicken and set aside.

4. 4

   Add the remaining 2 tablespoons of oil to the pot. Add the remaining chopped onion and sauté until softened and translucent.

   💡 プロのコツ: Do not brown the onions too much, as they will cook further in the stew.
5. 5

   Stir in the tomato paste and the chopped tomatoes. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to break down.

6. 6

   Add the peanut butter, coconut milk, and chicken broth to the pot. Stir well to combine, ensuring the peanut butter is fully incorporated.

7. 7

   Return the seared chicken to the pot. Add the bay leaves, remaining 3 bouillon cubes, chopped carrots, chopped potatoes, and the optional scotch bonnet pepper. Add about 0.5 cup of warm water, or more if needed to achieve desired consistency.

8. 8

   Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

   💡 プロのコツ: Stir occasionally to prevent sticking.
9. 9

   Season with salt to taste. Remove bay leaves before serving.

   💡 プロのコツ: Taste and adjust seasoning as needed.
10. 10

    Serve hot, typically with white rice, fufu, or boiled plantains.