RECETAS Y COCINA

Ingredients

• 2 tbl vegetable oil
• 1 1/2 lb chicken thighs, on the bone, with skin removed
• 1 yellow onion, halved lengthwise and thinly sliced crosswise
• 6 cup water OR canned chicken broth
• 1 tsp salt
• 1 tsp ground cumin
• 1 cup dry-roasted, unsalted peanuts, ground medium-fine
• 1/2 cup yellow cornmeal
• 1/8 tsp ground allspice
• 1 lb sweet potatoes, peeled and cut into quarter inch sticks 2 inches long
• 1/4 cup chopped fresh cilantro (optional)

Preparation

In a large saucepan or Dutch oven, heat oil over medium heat.

Add chicken thighs and slowly brown on all sides, about 20 minutes.

Remove chicken to a plate.

Add onion to pot and saute over low heat until softened, about 10 minutes; do not let onion brown.

Return chicken thighs to pot. Add water, salt and cumin.Bring to a boil. Lower heat and simmer, uncovered, until chicken is very tender, 30-40 minutes.

Stir in ground peanuts, cornmeal and allspice and cook 15 minutes, scraping bottom of pot occasionally to prevent scorching.

Stir in sweet potato sticks and cook 15-20 minutes or until sweet potato is tender and mixture is very thick.

If you like the flavor of cilantro, stir that in just before serving.

Spoon stew into serving bowls.

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Votos Totales: 21

Presentation

Serving tip: Accompany with cubes of papaya tossed with fresh lime juice and spooned over a bed of leafy lettuce.

Visitas: 18

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