🧂 Ingredients
- 1 kg Chicken pieces(bone-in, skin-on)
- 500 g Tilapia fillets(cut into large chunks)
- 2 large Onions(chopped)
- 400 g Tomatoes(crushed or pureed)
- 6 cloves Garlic(minced)
- 1 tablespoon Ginger(grated)
- 1 large Bell pepper(chopped (any color))
- 4 tablespoons Vegetable oil
- 500 ml Chicken broth
- 2 tablespoons Peanut butter(smooth)
- 1 teaspoon Crayfish powder(optional, for added depth)
- Salt(to taste)
- Black pepper(to taste)
- 1 Chili pepper(optional, finely chopped)
👨🍳 Instructions
- 1
Season chicken pieces with salt and pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken on all sides. Remove chicken and set aside.
- 2
Add chopped onions to the same pot and sauté until softened, about 5-7 minutes.
- 3
Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- 4
Add crushed tomatoes and chopped bell pepper. Cook for 5-10 minutes, stirring occasionally, until the sauce thickens slightly.
- 5
Return the browned chicken to the pot. Pour in chicken broth and stir in peanut butter and crayfish powder (if using). Bring to a simmer.
💡 Tip: Ensure peanut butter is well incorporated to avoid lumps. - 6
Cover the pot, reduce heat to low, and let it simmer for 30 minutes, or until the chicken is cooked through and tender.
- 7
Gently add the tilapia chunks to the simmering sauce. Cook for another 5-7 minutes, or until the fish is opaque and cooked through. Be careful not to overcook the fish.
- 8
Season with salt, pepper, and finely chopped chili pepper (if using) to taste. Serve hot with rice.
💡 Pro Tips
- ✓For a richer flavor, marinate the chicken in salt, pepper, and a little lime juice for 30 minutes before browning.
- ✓If the sauce is too thick, add a little more chicken broth or water.
- ✓Adjust chili pepper to your spice preference.
🔄 Variations
- Add other vegetables like okra or spinach in the last 10 minutes of cooking.
- Substitute other firm white fish like cod or snapper for tilapia.