Entree: Guinea-Bissau – Southern Culinary Region – Frango com Amendoim (Guinean peanut stew of chicken simmered in a rich tomato and ground-peanut sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 2.5 lb (1.13 kg) bone-in chicken pieces (thighs and drumsticks), about 8 pieces
- 2 tbsp (30 ml) vegetable oil or peanut oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 small hot pepper (piri-piri or serrano), seeded and finely chopped (optional)
- 1 cup (240 ml) crushed tomatoes or tomato purée
- 3/4 cup (180 g) natural peanut butter or freshly ground roasted peanuts (smooth)
- 2 cups (480 ml) chicken stock or water
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes (optional, for body)
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground coriander (or 1 tbsp (6 g) fresh chopped cilantro added at end)
- 1 1/2 tsp (7 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 g) chopped fresh cilantro or parsley for garnish
- Cooked white rice or cassava funge, to serve

Instructions

1. Season and brown the chicken: pat chicken pieces dry and season with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper. Heat 2 tbsp (30 ml) oil in a large heavy pot over medium-high heat and brown the chicken on all sides until golden, about 8–10 minutes. Remove and set aside.
2. Sauté aromatics: reduce heat to medium, add sliced onion to the same pot and cook until softened, 5–7 minutes. Add minced garlic and chopped hot pepper and cook 1 minute until fragrant.
3. Build the sauce: stir in crushed tomatoes, smoked paprika, ground coriander, and remaining 1 tsp (5 g) salt. Cook 3–4 minutes to reduce slightly. Whisk in peanut butter until smooth, then gradually add 2 cups (480 ml) chicken stock to loosen the sauce.
4. Simmer with chicken: return browned chicken to pot and add cubed potatoes if using. Bring to a gentle simmer, cover, and cook until chicken is cooked through and potatoes are tender, about 25–30 minutes. Stir occasionally to prevent sticking and add a splash of water if sauce becomes too thick.
5. Finish and season: remove lid, increase heat slightly and simmer uncovered 5–8 minutes to thicken sauce to desired consistency. Stir in 1 tbsp (15 ml) lime juice and adjust seasoning with additional salt and pepper if needed.
6. Serve: transfer Frango com Amendoim to a serving dish, garnish with chopped cilantro or parsley, and serve hot with steamed rice or cassava funge.