Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Frango com Manteiga de Amendoim (Chicken in Peanut Sauce)
My husband really love peanut flavored foods and this one was not an exception. This is tangy, creamy chicken sauce pairs really well with the chicken and is a nice change up from your weekly routine. You can add more chilies if you want a big kick too which goes really well with the soothing flavor of peanut butter. Also do not skip on topping this with some crushed salted peanuts because it will elevate the whole dish.
Frango com Manteiga de Amendoim
AuthorMabCategoryDifficultyBeginner
Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
Ingredients
400gboneless chicken thighs, cut into bite sized pieces
1garlic clove, crushed and sliced
2red chilies, chopped
1tspgrated ginger
1tspgaram masala
50gsmooth peanut butter
200mlcoconut milk
200gchopped tomatoes
salt, pepper, salted peanuts, cilantro
Directions
1
In a heavy bottom high sided pan, heat some oil and when hot add the chicken pieces frying until brown on all sides then remove and set aside.
2
Turning the heat to low, fry the garlic, chilies, ginger, and garam masala for about a minute in the leftover oil.
3
Add the peanut butter, coconut milk, and tomatoes to the pan, stir and increase the heat to bring the the mixture to a boil.
4
Once the mixture is boiling turn the heat back down and add the chicken pieces and some of the cilantro (reserving the rest for topping). Cook for about 20-25 minutes until the chicken is fully cooked and the sauce is to your preferred thickness.
5
Adjust seasoning, top with cilantro peanuts, and serve with rice.
400gboneless chicken thighs, cut into bite sized pieces
1garlic clove, crushed and sliced
2red chilies, chopped
1tspgrated ginger
1tspgaram masala
50gsmooth peanut butter
200mlcoconut milk
200gchopped tomatoes
salt, pepper, salted peanuts, cilantro
Directions
Directions
1
In a heavy bottom high sided pan, heat some oil and when hot add the chicken pieces frying until brown on all sides then remove and set aside.
2
Turning the heat to low, fry the garlic, chilies, ginger, and garam masala for about a minute in the leftover oil.
3
Add the peanut butter, coconut milk, and tomatoes to the pan, stir and increase the heat to bring the the mixture to a boil.
4
Once the mixture is boiling turn the heat back down and add the chicken pieces and some of the cilantro (reserving the rest for topping). Cook for about 20-25 minutes until the chicken is fully cooked and the sauce is to your preferred thickness.
5
Adjust seasoning, top with cilantro peanuts, and serve with rice.
Notes
Frango com Manteiga de Amendoim (Chicken in Peanut Sauce)
