CHICKEN STEW WITH OKRA

Chicken Stew With Okra image

I found this recipe on the Epicurious site. The introduciton states that this is is a typical dish from West Africa that is served with rice to soak up the delicious sauce. It's often served with foo-foo (a side dish made from corn, sweet potato, and plantain or cassava meal).

Provided by Northwestgal

Categories Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

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Ingredients

3 -3 1/2 lbs chicken pieces (10 pieces)
1 teaspoon salt
1 (15 ounce) can whole tomatoes with juice
1/4 cup water
2 tablespoons tomato paste
1/4 cup peanut oil or 1/4 cup palm oil
1 medium onion, chopped
4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1 1/4 teaspoons cayenne
1/2 cup smooth peanut butter, at room temperature
1 3/4 cups chicken broth (14 fl.ozs. can)
1 lb sweet potato
1 (10 ounce) frozen okra, thawed
cooked rice

Steps:

Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes.
While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped.
Stir water into tomato paste in a small bowl until smooth.
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.
Add onion, chopped tomatoes, tomato paste mixture, garlic paste, and cayenne to chicken in pot.
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.
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.
Cooks' note: Chicken stew, without sweet potato and okra, can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat stew before proceeding with recipe.

Nutrition Facts : Calories 621.3, Fat 41.4, SaturatedFat 9.9, Cholesterol 103.5, Sodium 988.8, Carbohydrate 29.3, Fiber 6, Sugar 9.9, Protein 35.6