Chicken Stew with Okra

Ingredients

• •1 whole chicken, cut into 10 serving pieces
• •1 teaspoon salt
• •1 can whole tomatoes in juice
• •¼ cup water
• •2 tablespoons tomato paste
• •¼ cup peanut or palm oil
• •1 medium onion
• •4 cloves garlic
• •1¼ teaspoons cayenne
• •½ cup smooth peanut butter
• •1¾ cups reduced-sodium chicken broth
• •1 lb sweet potato
• •1 box frozen small okra
• •1 serving rice

Cooking Instructions

1. 1.

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

   30 min

2. 2.

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

   5 min

3. 3.

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

   2 min

4. 4.

   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.

   25 min

5. 5.

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

   5 min

6. 6.

   Whisk together peanut butter and 1 cup broth in a bowl until smooth, then add to chicken along with remaining 3/4 cup 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.

   30 min

7. 7.

   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.

   12 min