1 cup of Natural Peanut Butter*
1 medium sized onions (diced)
1-2 jalipino peppers (diced)
8 chicken thighs **
32 oz of Chicken broth
Salt and Pepper
1/4 cup Peanuts (chopped)
A handful of cilantro (chopped)
Place chicken pieces into a pan. Don't over crowd the pieces so make sure you have a big enough pan to accommodate them. Cover the chicken with the stock and bring to a boil. As soon as it reaches a boil, reduce the heat to a simmer, cover, and cook for about 15 minutes. The time may vary depending on the size of the thighs.
When the chicken is finished, remove the pieces and set aside. Save the liquid too, you'll need it in just a little bit.
In a pan, add your onion and peppers, season with a bit of salt and pepper. Add a little bit of oil and on low heat cook them until the onion turns translucent.
Add your chicken stock and bring to a boil. Reduce to a simmer and add your peanut butter. Mix it in well with a spoon or whisk. It will thicken so keep careful watch over it. If you need to, add about 1/4 to 1/2 cup of water to loosen it up. When the sauce begins to bubble, add your chicken and let it simmer for a few minutes on very low heat.
Garnish with the chopped peanuts and cilantro. This dish goes well with a long grain rice.
*Brand name peanut butters have a tendancy to break at higher temperatures.
**Amount depends on how big they are, you may want to reduce the number of thighs
Paul Rinehart is a Personal Chef and the founder of Online Cooking (http://www.onlinecooking.net)