Bucky's Recipe

Chicken Stew with Okra and Sweet Potato

Category: Poultry

3 - 3 1/2 lb. chicken, cut into 9 servings
1 t. salt
14 - 15 oz. can whole tomatoes in juice
1/4 c. water
2 T. tomato paste
1/4 c. peanut or palm oil
1 onion, chopped
4 garlic cloves, minced and mashed into 1 t. salt
1/4 t. cayenne
1/2 c. smooth peanut butter
1 3.4 c. chicken broth
1 lb. sweet potato
10 oz. box frozen small okra

Sprinkle chicken with salt and let stand 30 minutes.
Pulse tomatoes and juice in food processor until finely chopped.
Stir water into tomato paste in small bowl.
Pat chicken dry and fry in skillet over moderately high heat, with out crowding until golden, 6 minutes. Transfer for 7 qt. heavy pot. Add onion to skillet and cook until golden; add onion, chopped tomatoes, tomato paste mix, garlic paste and cayenne to pot. Whisk together peanut butter and 1 c. broth and add to chicken along with 3/4 c. broth, combining well. Bring to boil and reduce and simmer, covered, about 30 minutes. (Can make one day ahead and store chilled. Reheat before proceeding.) Peel sweet potato and cut into 1 inch chunks. Stir into stew along with okra and simmer covered about 10 - 12 minutes until potato is tender.