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Poulet à la Pâte d'Arachide

Name: Poulet à la Pâte d'Arachide
Total time: 70 min
Yield: Serves 4
Cuisine: Republic of the Congo
Ingredients: 600g Chicken Thigh; 100g Peanut butter; 1 Onion; 2 Tomato; 1 tbsp Tomato paste; 2 cloves Garlic; 1 Chili pepper; 2 tbsp Vegetable Oil; 1 tsp Salt; 500ml Water

Main Dish

⏱ 70 min

👥 Serves 4

Difficulty ⭐

Chicken stewed with peanut paste and tomato — a classic feast in the Republic of the Congo.

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📖 The Story Behind This Dish

Poulet à la pâte d'arachide means 'chicken with peanut paste' in French and is made in Congolese homes on Sundays and celebration days. The chicken is browned, then stewed with onion, tomato, and peanut paste, and the rich sauce is eaten with rice or cassava bread.

🌆 Where it's eaten: At Sunday lunch in the Republic of the Congo, peanut-scented sauce bubbles in a big pot as the family gathers at the table.

🥕 Ingredients (serves 4)

Chicken Thigh 600g
Peanut butter 100g
Onion 1
Tomato 2
Tomato paste 1 tbsp
Garlic 2 cloves
Chili pepper 1
Vegetable Oil 2 tbsp
Salt 1 tsp
Water 500ml

👩‍🍳 Instructions

Cut the chicken into bite-size pieces, salt, brown in oil, and remove.
In the same pot, sauté the chopped onion, garlic, tomato, and tomato paste.
Return the chicken, add the water and chili, and simmer 20 minutes.
Dissolve the peanut butter in some of the liquid, add, and simmer 20 minutes, stirring so it doesn't scorch.
When oil rises to the surface, season with salt and serve with rice.

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