👨‍🍳 조리법

1. 1

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

2. 2

   Add chopped onions to the pot and sauté until softened, about 5-7 minutes.

3. 3

   Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

4. 4

   Add the crushed tomatoes and cook for about 5 minutes, stirring occasionally.

5. 5

   In a separate bowl, whisk the peanut butter with a little warm water or chicken broth until smooth. Add this mixture to the pot along with the remaining chicken broth and the pierced scotch bonnet pepper.

   💡 전문가 팁: Ensure the peanut butter is well-dissolved to avoid lumps.
6. 6

   Return the browned chicken to the pot. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 45 minutes, stirring occasionally.

7. 7

   Add the cubed sweet potatoes to the stew. Continue to simmer, covered, for another 20-25 minutes, or until the sweet potatoes are tender and the chicken is cooked through.

   💡 전문가 팁: The stew should thicken nicely. If it's too thick, add a little more broth or water.
8. 8

   Remove the scotch bonnet pepper before serving. Adjust seasoning with salt and pepper if needed. Serve hot.

   💡 전문가 팁: Serve with rice, fufu, or boiled yams.