If you are a spicy food lover, this languid, sweet and spicy South American stew with spicy chili peppers, peanuts and chocolate is what you need to taste.
It is necessary
- • Chicken thighs - 8 pcs;
- • Chili pepper - 2 pods;
- • Onions - 2 heads;
- • Cumin (ground) - 1 tablespoon;
- • Cinnamon - 1, 5 teaspoon;
- • Garlic - 3 cloves;
- • Chepotle pepper paste - 2 tablespoons;
- • Tomatoes - 450 g;
- • Raisins - 40 g;
- • Dark chocolate - 25 g;
- • Red onion - 1 onion;
- • Lime - 1 piece;
- • Sunflower oil;
- • Sour cream - 170 g;
- • Long grain rice - 600 g;
- • Butter - 10 g;
- • Kinza;
- • Lemon zest - 40 g;
- • Lemon 1 pc.
Instructions
Step 1
Remove the skin from the chicken thighs.
Step 2
Peel and chop the onions into half rings.
Step 3
Place the pepper in a bowl and add enough boiled water to cover it completely. Leave the chili in a warm place for 25 minutes, until the pods are tender.
Step 4
At the same time, heat the oil in a skillet, fry the chicken thighs in it until golden brown. Add onion and simmer for 6 minutes, until translucent. Add spices and continue cooking for another 3-4 minutes.
Step 5
Remove water and entrails from soaked pepper. Place the chili in a food processor with 4 tablespoons of warm water, garlic and raisins. Grind the ingredients into a paste and then put in a bowl, mix with peanut butter, chopped tomatoes and 400 ml of warm water.
Step 6
Mix vegetables thoroughly and send to chicken thighs. Cover the skillet with a lid and simmer, stirring occasionally over low heat for 70 minutes.
Step 7
Remove the chicken pieces onto a plate. Using 2 forks, separate the meat from the bones and discard. Return the chicken to the stew, add the chocolate and continue cooking, uncovered, for 30 minutes. If the sauce looks too thick, it is advisable to add a little more lukewarm water.
Step 8
Cook rice according to package directions. At the same time, put half rings of red onion in a separate bowl, season with lime juice and salt according to your preference (Salt at the last moment). Serve the stew with rice, pickled onions and lemon juice.
