Name: Chicken Stew with Okra
Cook time: 45 min
Total time: 1 3/4 hr
Yield: Makes 6 servings
Ingredients: 1 (3- to 3 1/2-lb) chicken, cut into 10 serving pieces; 1 teaspoon salt; 1 (14- to 15-oz) can whole tomatoes in juice; 1/4 cup water; 2 tablespoons tomato paste; 1/4 cup peanut or palm oil; 1 medium onion, chopped; 4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt; 1 1/4 teaspoons cayenne; 1/2 cup smooth peanut butter at room temperature; 1 3/4 cups reduced-sodium chicken broth (14 fl oz); 1 lb sweet potato; 1 (10-oz) box frozen small okra, thawed; Accompaniment: rice

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Chicken Stew with OkraRomulo Yanes

This dish, typical of West Africa, is traditionally accompanied by foo-foo (a porridgelike side dish made from corn, sweet potato, plantain, or cassava meal). We strongly recommend serving the stew with rice to sop up the delicious sauce.

Cooks' note:

Chicken stew, without sweet potato and okra, can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat stew before proceeding with recipe.

Recipe notes

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Recipe notes

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