Ingredients
2 tbsp. Cooking oil
1 chicken (3 to 3 1/2 pounds)
1 3/4 tsp. salt
1/2 tsp. fresh-ground black pepper
1 onion
2 tbsp. tomato paste
1 c. canned crushed tomatoes
1/4 tsp. cayenne
2 3/4 c. water
1/2 c. creamy peanut butter
1 oz. package frozen sliced okra
Preparation
Step 1In a large pot, heat the oil over moderately high heat. Season the chicken pieces with 14 teaspoon each of the salt and black pepper. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pot.Step 2Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until starting to soften, about 3 minutes. 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 the water. Bring to a simmer and cook, partially covered, for 10 minutes.Step 3Whisk together the peanut butter and the remaining 3/4 cup water until smooth. Add this mixture to the stew along with the chicken breasts and wings, the okra and the remaining 1 1/2 teaspoons of salt and 14 of teaspoon black pepper. Cook, partially covered, until the okra is just done, about 10 minutes.Step 4Menu Suggestion: Serve the stew with rice or egg noodles to capture every drop of the distinctive sauce.Step 5Wine Recommendation: A simple, fruity red wine such as a Beaujolais (or, if it’s December through March, a Beaujolais Nouveau) will make a lively companion to the peanut butter in this stew.
