Chicken, Pork and Potatoes in Peanut Sauce |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a nice meat and potatoes dish of Peruvian origin adapted from South American Food and Cooking by Jenni Fleetwood and Marina Fillipelli. This is a subtley flavored, hearty and filling dish. I increased the seasonings from the original recipe, but naturually, you can add as much or as little as you like. If you like a little heat, it would probably be good with some tabasco. I may add some carrots some time as well. Ingredients:
3/4 cup roasted peanuts |
4 tablespoons olive oil |
2 chicken breasts, cubed |
1 lb pork loin, cubed (i used thin-sliced boneless pork chops and it was fine) |
1 onion, chopped |
2 -3 tablespoons water |
3 minced garlic cloves |
2 teaspoons cumin |
2 teaspoons paprika |
1 1/4 lbs potatoes, peeled and thickly sliced |
2 1/2 cups vegetable stock or 2 1/2 cups chicken stock |
salt |
pepper |
2 eggs (hard-boiled and sliced) |
black olives, chopped |
parsley |
Directions:
1. If using salted peanuts, rinse and pat dry. Grind peanuts in food processor till finely ground. (You can use unsalted, unroasted peanuts and toast them over low heat in a frying pan for about 2-3 minutes before grinding.).
2. Heat half the olive oil in a heavy skillet or dutch oven. Add the chicken pieces, season with salt and pepper to taste and cook for about 10 minutes, or till golden brown all over.
3. Transfer chicken to a plate using a slotted spoon.
4. Add the pork to the pan, seasoning with salt and pepper, and saute for 3-4 minutes, till golden brown.
5. Transfer to plate with cooked chicken.
6. Add remaining oil to pan and lower heat. Stir in onion and cook for 5 minutes, adding water if it begins to stick.
7. Stir in garlic, paprika and cumin and cook for 1 minute.
8. Add the sliced potatoes, stir and cover the pan; cook for 3 minutes. (potatoes that break down during boiling work best here - I used russets).
9. Add the stock and ground peanuts; bring to a boil, then simmer gently for 20-30 minutes.
10. Return chicken and pork to the pan and bring to a boil.
11. Lower the heat, replace the lid and simmer for 6-8 minutes, till meat is cooked through.
12. Avoid overcooking so that the meat does not become tough and stringy.
13. Garnish the stew with egg slices, black olives and parsley if desired (I didn't use any of these and it was still very nice).
14. Serve over cooked rice (unless you really don't like the idea of potatoes and rice together - I loved it!).
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