Entree: Equatorial Guinea – National Cuisine – Pollo con Salsa de Cacahuete (Chicken simmered in a rich, savory peanut sauce with tomatoes and warm spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 bone-in chicken thighs, approx. 2.5 lb (1.1 kg) total
- 2 tbsp (30 ml) peanut oil or vegetable oil
- 1 large onion, finely chopped (8 oz (225 g))
- 3 cloves garlic, minced (0.35 oz (10 g))
- 1 inch (2.5 cm) fresh ginger, minced (0.35 oz (10 g))
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (optional) (0.2 oz (5 g))
- 2 medium tomatoes, chopped (10 oz (280 g))
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 g) creamy peanut butter (natural)
- 1/2 cup (60 g) roasted peanuts, coarsely chopped
- 2 cups (480 ml) chicken stock
- 1 bay leaf
- 1 tbsp (15 ml) fresh lime juice
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish
- Cooked white rice or pap, for serving

Show original ingredient measurements

- 8 bone-in chicken thighs, approx. 2.5 lb (1.1 kg) total
- 2 tbsp (30 ml) peanut oil or vegetable oil
- 1 large onion, finely chopped (8 oz / 225 g)
- 3 cloves garlic, minced (0.35 oz / 10 g)
- 1 inch (2.5 cm) fresh ginger, minced (0.35 oz / 10 g)
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (optional) (0.2 oz / 5 g)
- 2 medium tomatoes, chopped (10 oz / 280 g)
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 g) creamy peanut butter (natural)
- 1/2 cup (60 g) roasted peanuts, coarsely chopped
- 2 cups (480 ml) chicken stock
- 1 bay leaf
- 1 tbsp (15 ml) fresh lime juice
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish
- Cooked white rice or pap, for serving

Instructions

1. Pat the chicken dry and season generously with salt and pepper. In a large heavy pot or Dutch oven, heat the oil over medium-high heat and brown the chicken thighs on both sides until golden, about 6–8 minutes per side. Work in batches if necessary; remove browned chicken and set aside.
2. Reduce heat to medium. Add the chopped onion to the pot and sauté until translucent, about 5 minutes. Stir in the garlic, ginger, and chopped hot pepper (if using) and cook 1 minute until fragrant.
3. Add the chopped tomatoes and tomato paste, stirring to combine. Cook until the tomatoes begin to break down, about 5–7 minutes.
4. Stir in the peanut butter and about 1/2 cup (120 ml) of the chicken stock to loosen the mixture, blending until smooth. Return the browned chicken to the pot.
5. Add the remaining chicken stock and the bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook gently until the chicken is very tender, about 30–40 minutes.
6. Remove the lid, taste the sauce and adjust seasoning with salt, pepper, and lime juice. If the sauce is too thick, add a splash more stock; if too thin, simmer uncovered a few minutes to thicken.
7. Stir in half of the chopped roasted peanuts for texture. Spoon the stew over cooked rice or pap, sprinkle with remaining peanuts and chopped cilantro or parsley, and serve hot.
8. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove, adding a little water or stock if needed.