Ingredients:
1 (3 lb) roasting chickens, cut into pieces
water, enough to cover chicken
2 teaspoons salt
4 bay leaves
6 medium tomatoes, peeled and quartered
1 (6 ounce) cans tomato paste
3 onions, cut into quarters
1 cup smooth peanut butter
salt, to taste
black pepper, to taste
cooked rice
Directions:
In a large saucepan, cover chicken with water. Add 2 teaspoons salt and bay leaves. Bring to a boil; reduce heat and simmer 30 to 45 minutes or until tender.
In a blender, puree tomatoes, tomato paste and onions. Remove cooked chicken from pan; keep warm. Strain cooking liquid, discarding bay leaves.
Pour 2-1/2 cups strained cooking liquid back into pan. Add pureed mixture; simmer 10 minutes. Remove from heat; whisk in peanut butter, 1 Tablespoon at a time. Cover and simmer 10 minutes longer. Season with salt and pepper.
Place chicken in a large bowl; pour sauce over chicken. Serve with cooked rice.
Servings: 4
Time preparation: 20 min.
Time total: 110 min.