RCI-SP.004.0306.001
Tiyo Durango
Serve over rice.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- T oil (corn2 unitPeanut, olive, your choice)
- Onion1 mediumminced (1 cup)
- garlic2 clovesminced (as much as you like)
- Chicken in cubes (boneless1 poundskinless)
- 2 unit
- 1 unit
- 1 unit
- (1-3 t Cayenne - if you like it spicy)1 unit
- 2 cup
- 1-2 cup
- T tomato paste1-2 unit
- steamed vegetables (carrots1 unitpotatoes, cabbage, Eggplant, okra are the most common).
Method
1
Heat the oil in a large pot over medium-high heat and add the minced onion and garlic, stirring frequently until fragrant and the onion becomes translucent, about 3-4 minutes.
2
Add the cubed boneless chicken to the pot and cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes.
3
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor, then add the bay leaf, salt, black pepper, and cayenne (if using spicy heat).
4
Pour in the chicken stock slowly while stirring, then add the peanut butter in spoonfuls, stirring constantly to ensure a smooth sauce without lumps.
5 minutes
5
Bring the mixture to a simmer, then reduce heat to medium-low and simmer uncovered for 20-25 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld.
25 minutes
6
Add the steamed vegetables (carrots and potatoes, or other preferred vegetables) to the pot and stir gently to combine.
7
Continue simmering for another 5-10 minutes until the vegetables are tender and the sauce reaches the desired thickness, adjusting the consistency with additional stock if needed.
8 minutes
8
Remove the bay leaf and taste the dish; adjust seasoning with salt, pepper, or cayenne as needed before serving.