1/2 small green cabbage, chopped into 1 inch pieces
2 carrots, peeled and cut into 1 inch pieces
1/2 lb Yukon gold potatoes, cut into 1 inch pieces
salt and pepper
cooked white rice for serving
DIRECTIONS
Heat the oil in a large dutch oven over medium-high heat until shimmering. Season the chicken with salt and pepper and brown on both sides, about 3 minutes per side. Remove chicken from the pan and set aside. Pour out any excess oil from the pan.
Add the onion and cook for about 2 minutes or until onion becomes soft. Stir in the garlic and cook for 30 seconds or until fragrant. Add the tomato paste and Worcestershire sauce and cook for 2 more minutes or until tomato paste begins to darken. Stir in the peanut butter, cayenne and 1 1/2 tsp salt then slowly pour in the water while stirring to blend everything together and scraping the bottom of the pan with a wooden spoon to release any stuck on bits.
Return the chicken to the pot along with the cabbage, carrots and potatoes. Bring to a boil then reduce heat to medium-low and simmer for 35 to 40 minutes or until chicken is cooked through and vegetables are softened.
Remove chicken from the pot and pull the meat off the bones. Discard the bones, return chicken pieces to the pot and stir. Add more salt and pepper to taste.
15 people Yepped this recipe
Frankie
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