Ingredients
¾tspsalt
¾tspground black pepper
1½tspgarlic,chopped
1½tsponion powder
¾tspground cayenne pepper
4lbschicken pieces,bone in
3tbspvegetable oil
1small onion
½red bell pepper
1medium carrot
1garlic clove
1tspjalapeño chili,finely diced, seeded
4cupschicken broth
½cupsmooth peanut butter
1tbsptomato paste
½tomato
1tspfresh thyme leaves,or ½ dried thyme leaves, chopped
½tspfresh ginger,peeled, grated
½cupcoconut milk,well mixed
½tspsalt
¼tspblack pepper,finely ground
¼cupparsley,chopped
Preparation
Stir together the spice rub ingredients, and rub onto chicken pieces.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Working in batches, add ½ of the chicken and brown on all sides, taking care not to burn the spices.
Transfer the browned pieces to a platter and set aside. Brown the remaining chicken and transfer them to a platter.
With a paper towel, wipe the skillet dry, then add the remaining 2 tablespoons of oil.
Add the onion, red and green bell peppers, carrot, garlic, and jalapeño chili. Cook for about 5 minutes until the vegetables are soft.
Add chicken broth and simmer for about 20 minutes until reduced by half. Reduce the heat to medium-low, stir in remaining sauce ingredients, and simmer for 2 minutes.
Return browned chicken to the skillet. Cook 25 to 30 minutes, or until chicken is tender and cooked through, stirring frequently to prevent the sauce from sticking. Turn the chicken pieces over midway through cooking time.
Garnish with parsley, serve, and enjoy!
