Ingredients
2tbspcooking oil
1chicken,(3 to 3½ lbs)
1¾tspsalt
½tspfresh ground black pepper
1onion
2tbsptomato paste
1cupcrushed tomatoes,canned
¼tspcayenne
2¾cupswater,divided
½cupcreamy peanut butter
1ozokra,packaged, frozen, sliced
Preparation
In a large pot, heat the oil over moderately high heat.
Season the chicken pieces with ¼ teaspoon each of the salt and black pepper.
Cook until browned, turning, for about 8 minutes in all.
Remove from heat.
Pour off all but 1 tablespoon of fat from the pot.
Reduce the heat to moderately low.
Add the onion to the pot and cook for about 3 minutes, stirring occasionally, until starting to soften.
Stir in the tomato paste and then the tomatoes and cayenne.
Return the chicken legs and thighs to the pot and stir in 2 cups of water.
Bring to a simmer and cook, partially covered, for 10 minutes.
Whisk together the peanut butter and the remaining ¾ cup of water until smooth.
Add this mixture to the stew along with the chicken breasts and wings, the okra and the remaining 1½ teaspoons of salt, and 14 of teaspoon black pepper
Cook, partially covered, until the okra is just done, about 10 minutes
Serve the stew with rice or egg noodles to capture every drop of the distinctive sauce, if desired.
