👨‍🍳 Instruktioner

1. 1

   Prepare the sauce: In a bowl, combine peanut butter, tomato paste, grated ginger, brown sugar, and chili flakes. Gradually stir in 1 cup of water, a little at a time, until the sauce is smooth. Set aside.

   💡 Proffstips: Ensure the peanut butter is well incorporated for a smooth sauce.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.

3. 3

   Add the chicken pieces and chopped green bell pepper to the pot. Cook until the chicken is browned on all sides and the onion is softened, about 8-10 minutes.

4. 4

   Pour the prepared peanut sauce and the can of diced tomatoes into the pot. Stir well to combine everything.

   💡 Proffstips: Ensure all ingredients are thoroughly mixed.
5. 5

   Add the remaining 0.5 cup of water. Bring the stew to a simmer, then reduce the heat to low, cover the pot, and cook for 45 minutes to 1 hour, stirring occasionally.

   💡 Proffstips: Stirring prevents the stew from sticking to the bottom.
6. 6

   Taste and adjust seasoning with salt if needed. Serve hot.

   💡 Proffstips: This stew is traditionally served over rice balls or white rice.