Therese Nelson is the founder/culinary curator of Black Culinary History. Read more about how Nelson and others are working to preserve their culture’s history through food in the Summer issue of Sizzle magazine.
Yield: 4 entrée portions or 6 appetizer portions
1 lb bone-in chicken thighs, skinned and diced
2 t. salt
2 t. fresh ground black pepper
5 T olive oil
3 T tomato purée
2 large onions, minced
1 sweet potato, medium dice
1 bell pepper, medium dice
6 cloves garlic, chopped
6 oz. peanut butter
1 qt. chicken stock
1 Scotch bonnet pepper scored with three slits
- In a large bowl, mix the chicken pieces with the salt and pepper
- Heat the olive oil in a medium-sized Dutch oven over a medium heat and brown the chicken on all sides.
- Remove chicken and reserve.
- In the same pot, add the tomato purée and sauté until the paste begins to bloom and sizzle evenly.
- Add diced onion, sweet potato, bell pepper and garlic to the sizzling tomato paste.
- Sauté until onions are evenly coated in the tomato paste and begin to wilt and brown, about 10 minutes.
- Add peanut butter and stir to incorporate.
- Whisk in the chicken stock and bring mixture to a strong simmer.
- Add the Scotch bonnet pepper and the reserved browned chicken.
- Reduce heat to a low simmer for about 25 minutes or until the chicken is cooked through and the sauce has reduced slightly.
- Adjust seasoning with additional salt and pepper and serve with garnish, such as white rice, roasted peanuts, mango relish or fresh lime.