👨‍🍳 Instruktioner

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.

   ⏱️ 8-10 minutes
2. 2

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

   ⏱️ 7 minutes

   💡 Proffstips: Scrape up any browned bits from the bottom of the pot.
3. 3

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

   ⏱️ 1 minute
4. 4

   Add tomato paste and cook, stirring, for 2 minutes to deepen its flavor.

   ⏱️ 2 minutes
5. 5

   Pour in crushed tomatoes and chicken broth. Bring to a simmer.

   💡 Proffstips: Ensure the liquid is hot before adding.
6. 6

   Whisk in the peanut butter until smooth. Return the browned chicken to the pot. Add diced carrots and bell pepper. If using, add the chopped chili pepper.

   💡 Proffstips: Break up any clumps of peanut butter.
7. 7

   Bring the sauce back to a simmer, then reduce heat to low, cover, and cook for 20 minutes, allowing flavors to meld and chicken to tenderize.

   ⏱️ 20 minutes
8. 8

   Stir in the rinsed rice. Ensure the rice is submerged in the liquid. If needed, add a little more broth or water.

   💡 Proffstips: The liquid level should be about 1-2 cm above the rice.
9. 9

   Cover tightly and continue to simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Avoid stirring too much once the rice is added.

   ⏱️ 20 minutes

   💡 Proffstips: Let it rest for 5 minutes after cooking.
10. 10

    Fluff the rice with a fork and serve hot, ensuring each serving has chicken and vegetables.

    💡 Proffstips: Garnish with fresh parsley or cilantro if desired.