Chicken in Coconut Milk
Chicken is simmered with coconut milk, tomatoes, peanuts and chili until creamy. It provides protein and is served hot.
Ingredients: chicken (1000 g), coconut milk (unsweetened) (400 g), onion (200 g), tomato (450 g), chili pepper (20 g), tomato paste (30 g), peanuts (175 g), peanut butter (45 g), table salt (5 g), black pepper (2 g).
Chop the onions, peel and blend the tomatoes, and chop two chili peppers. Leave one chili whole.
Cut the chicken into eight pieces, rinse and dry it, then brown the pieces in peanut oil for 5–10 minutes on each side.
Add the tomato purée, tomato paste and onion, season with salt and pepper, and stir for 2 minutes.
Add the chopped chili, coconut milk and water, cover and simmer for 25 minutes.
Blend the peanuts with a ladle of sauce until smooth, stir the mixture into the pan and simmer for 15 minutes. Add the whole chili and simmer for 5 minutes more.
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