Ghanaian Chicken and Peanut Stew (Nkatenkwan)

Instructions

1. 1Pat the about 910 g of chicken pieces dry with paper towels. Season the chicken pieces all over with the 1 tsp of salt and the 1/2 tsp of black pepper.
2. 2Heat the 2 tbsp of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Carefully place the seasoned chicken pieces into the hot oil and brown them on all sides, about 3-4 minutes per side. Remove the chicken from the pot and set it aside on a plate.
3. 3Add the 1 large onion, chopped into small pieces, to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes over medium heat, about 150°C. Add the 1 tbsp of ginger (minced), 2 cloves of garlic (minced), and the 1/2 small scotch bonnet pepper (if using, minced). Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Pour in the about 790 g of canned diced tomatoes. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have broken down into a sauce. The mixture should be bubbling gently over medium heat, about 150°C.
5. 5Stir in the 1 cup of smooth, unsweetened peanut butter. Gradually whisk in the 4 cups of chicken broth, stirring continuously to create a smooth sauce without lumps. Bring the mixture to a gentle simmer.
6. 6Return the browned about 910 g of chicken pieces to the pot. Ensure the chicken is mostly submerged in the sauce. Bring the stew back to a simmer, then reduce the heat to low, cover the pot, and cook for 45-50 minutes. The chicken should be very tender, and the stew should have thickened. The internal temperature of the chicken should reach 74°C.
7. 7Taste the stew and add more 1 tsp of salt or 1/2 tsp of black pepper if needed. Serve the Ghanaian Chicken and Peanut Stew hot over the 4 cups of cooked rice.

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