Spicy Chicken and Peanut Stew

To prepare the spicy chicken and peanut stew, peel the red onion and cut it into pieces 1; place it in a small bowl with the garlic and chili pepper 2. Chop everything with a mixer or an immersion blender 3 and set aside.

Also wash the tomatoes and cut them into quarters 4, then move on to the chicken: clean it by removing the outer skin by scoring it with a very sharp knife 5; once all the skin is removed 6, also remove any fat parts that may be present

then cut the chicken into pieces (7-8), carefully removing any small bones. Place the chicken in a bowl, add the salt 9

and the pepper 10; then massage the meat with your hands so that it is well seasoned. Heat the peanut oil in a large non-stick pan 11 and add the chicken pieces 12 to brown.

Turn it over on both sides 13 and cook for about 4-5 minutes on each side; then remove the chicken and set it aside in a warm place 14, covered with plastic wrap 15.

In the same pan where you browned the chicken, pour in the chopped onion and garlic 16, add the ground cumin 17 and stir 18, letting the mixture soften for a few moments.

Then add the tomatoes 19 and continue cooking for about 10 minutes until the tomatoes release their liquid and soften slightly. Now also add the chicken pieces 20, let them absorb the flavor, then cover with hot water or chicken broth and cover with a lid: cook for at least 40 minutes on a very low heat and check from time to time to ensure the liquid does not dry out too much. Meanwhile, prepare the pilaf rice: finely chop the onion and in a large saucepan, melt the butter, add the chopped onion to the melted butter 21 and let it soften over low heat for about 15 minutes, until it becomes transparent: be careful not to let it color.

Add the cinnamon and cloves 22 and stir for another two minutes. Meanwhile, rinse the rice under running water, drain it thoroughly and allow it to dry completely on a tray lined with absorbent paper 34.

Add the rice to the pan 25 and toast it for a few moments, stirring with a wooden spatula. Then add all the broth (26-27). Cover the pan with a lid (there should be no vents) and let it cook for at least 18-20 minutes on moderate heat until the broth has completely dried. Once cooked and well dried, remove the pilaf rice from the heat, fluff it well with a fork and set aside.

In a small bowl, dilute the peanut butter with 2-3 tablespoons of the chicken cooking liquid 28 and add it to the pan 10 minutes before finishing cooking the chicken 29. Once cooking is complete 30, serve the hot spicy chicken and peanut stew accompanied by pilaf rice!