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Poulet et Tilapia en Sauce Arachide
A rich and flavorful dish combining tender chicken and flaky tilapia simmered in a savory peanut sauce, often served with fufu or rice.
🧂 Składniki
- 500 g Chicken pieces(bone-in, cut into serving pieces)
- 400 g Tilapia fillets(cut into chunks)
- 200 g Peanut butter(unsweetened, smooth)
- 2 medium Onions(chopped)
- 400 g Tomatoes(crushed or pureed)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 3 tbsp Vegetable oil
- 500 ml Chicken broth
- 1 small Chili pepper(optional, finely chopped)
- Salt(to taste)
- Black pepper(to taste)
👨🍳 Instrukcje
- 1
In a large pot or Dutch oven, heat vegetable oil over medium heat. Add chopped onions and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic and grated ginger, sautéing for another minute until fragrant.
- 3
Stir in the crushed tomatoes and cook for 5 minutes, allowing the sauce to thicken slightly.
- 4
In a separate bowl, whisk the peanut butter with the chicken broth until smooth. Pour this mixture into the pot.
💡 Wskazówki profesjonalistów: Ensure the peanut butter is fully dissolved to avoid lumps. - 5
Add the chicken pieces to the sauce. Season with salt, black pepper, and optional chili pepper. Bring to a simmer, then cover and cook for 25 minutes, or until the chicken is almost cooked through.
- 6
Gently add the tilapia chunks to the simmering sauce. Cover and cook for another 10-15 minutes, or until the fish is opaque and flakes easily.
💡 Wskazówki profesjonalistów: Be careful not to overcook the fish. - 7
Taste and adjust seasoning if necessary. Serve hot with fufu, rice, or plantains.
💡 Wskazówki profesjonalistów
- ✓For a smoother sauce, you can blend the sautéed onions, garlic, and ginger before adding the tomatoes.
- ✓If the sauce is too thick, add a little more chicken broth or water.
- ✓Adjust the amount of chili pepper to your spice preference.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add diced sweet potatoes or carrots for extra vegetables.
- Incorporate spinach or other leafy greens towards the end of cooking.