Caldo de Mancarra

Name: Caldo de Mancarra
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6
Ingredients: 2 bone-in chicken thighs, skin removed; 1 fine salt; 1/2 ground black pepper; 2 neutral cooking oil; 1 yellow onion, diced; 4 garlic, minced; 1 fresh ginger, grated; 2 ripe tomatoes, diced; 1 unsweetened natural peanut butter; 4 low-sodium chicken stock; 1 sweet potato, peeled and cubed; 1 hot chile, pierced; 1 smoked paprika; 1 fresh lemon juice; 1/4 fresh cilantro, chopped

AuthorDan MurungaCategoryChicken, Guinea-Bissau, Main CourseDifficultyIntermediate

A comforting chicken and peanut stew with sweet potato and gentle chile heat.

Yields6 ServingsUnitsDefault

Prep Time25 minsCook Time1 hrTotal Time1 hr 25 mins

Use unsweetened natural peanut butter containing only peanuts and salt. Stir the pot regularly after adding the peanut mixture because it can settle and scorch over high heat.

Ingredients

2 lbs bone-in chicken thighs, skin removed

1 tsp fine salt

½ tsp ground black pepper

2 tbsp neutral cooking oil

1 yellow onion, diced

4 cloves garlic, minced

1 tbsp fresh ginger, grated

2 ripe tomatoes, diced

1 cup unsweetened natural peanut butter

4 cups low-sodium chicken stock

1 sweet potato, peeled and cubed

1 hot chile, pierced

1 tsp smoked paprika

1 tbsp fresh lemon juice

¼ cup fresh cilantro, chopped

Directions

Pat the chicken dry and season it evenly with salt and black pepper. Let it stand for 10 minutes while you chop the aromatics.

Heat the oil in a heavy pot over medium-high heat. Brown the chicken for 3–4 minutes per side until deeply golden, then transfer it to a plate; it will finish cooking in the stew.

Reduce the heat to medium and add the onion. Cook for 5–6 minutes until soft and lightly colored, then stir in the garlic and ginger for 30 seconds until fragrant.

Add the tomatoes and smoked paprika. Cook for 6–8 minutes, stirring occasionally, until the tomatoes collapse and the mixture becomes thick and glossy.

Whisk the peanut butter with 1 cup of the warm stock until smooth. Pour it into the pot with the remaining stock, stirring well to dissolve any lumps.

Return the chicken and its juices to the pot, then add the sweet potato and pierced chile. Bring to a gentle simmer, partially cover, and cook over medium-low heat for 35 minutes.

Uncover and simmer for 10–15 minutes more, stirring often, until the chicken reaches 165°F, the sweet potato is tender, and the sauce coats a spoon.

Remove the whole chile for milder heat. Stir in the lemon juice, adjust the seasoning, sprinkle with cilantro, and serve hot with rice or firm maize porridge.