Chicken Stew with Okra

Ingredients for Chicken Stew with Okra

• 1 (3- to 3 1/2-lb) chicken, cut into 10 serving pieces

• 1 colher de chá de sal

• 1 (14- to 425g ) can whole tomatoes in juice

• 60ml de água

• 2 colheres de sopa de extrato de tomate

• 60ml peanut or palm oil

• 1 cebola média, picada

• 4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt

• 1 1/4 teaspoons cayenne

• 110g smooth peanut butter at room temperature

• 425ml reduced-sodium chicken broth (425ml )

• 450g sweet potato

• 1 (275g) box frozen small okra, thawed

• Accompaniment: rice

Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes.

While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped.

Stir water into tomato paste in a small bowl until smooth.

Pat chicken dry. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, without crowding, in 3 or 4 batches, turning over occasionally, until golden, about 6 minutes per batch. Transfer with tongs as browned to a 6- to 7-quart heavy pot. Pour off all but 2 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until edges are golden, 2 to 3 minutes.

Add onion, chopped tomatoes, tomato paste mixture, garlic paste, and cayenne to chicken in pot.

Whisk together peanut butter and 240ml broth in a bowl until smooth, then add to chicken along with remaining 180ml broth, stirring to combine well (chicken will not be completely covered with liquid). Bring to a boil, uncovered, then reduce heat and simmer, covered, stirring occasionally (to prevent sticking), until chicken is very tender, 25 to 30 minutes.

Peel sweet potato and cut into 1-inch chunks. Stir into stew along with okra, then simmer, covered, until potato is tender but not falling apart, 10 to 12 minutes.

Aviso Legal

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