Fiery Groundnut Chop (Chicken and Peanut Stew)

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The use of peanuts, also called groundnuts, in soups and stews is common over all of Africa but is especially popular in the west. “Chop” is African slang meaning food or a meal. The vegetables in this stew can be varied to suit your tastes; if you do, however, eliminate the okra it will alter the consistency of the sauce. The important step to remember in preparing this soup or stew is to mix some of the broth with the peanut butter before adding to the soup to keep it from curdling and breaking apart.

Ingredients

  • 4 to 6 pieces of chicken, such as legs or thighs

  • 1 tablespoon ground ginger

  • 3 tablespoons peanut oil, or substitute vegetable oil

  • 1 medium onion, chopped

  • 3 to 4 jalapenos, stems and seeds removed, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon minced ginger

  • 1 tablespoon hot curry powder

  • Pinch ground cumin

  • 1 cup canned crushed tomatoes

  • 3 cups chicken broth

  • 1 cup diced yams or potatoes

  • 1 cup frozen okra or green beans

  • 1 cup smooth peanut butter

  • Salt and freshly ground black pepper

  • 1/4 cup chopped salted peanuts

Instructions

Rub the ground ginger over the chicken pieces.

In a heavy casserole, heat the oil over medium heat until hot. Add the chicken and brown, turning frequently so they don’t burn. Remove and keep warm.

Pour off all but a tablespoon of the oil, add the onions and saute for 3 to 4 minutes, scraping the browned pieces from the bottom of the pan. Add the jalapenos, garlic, and ginger and saute for a couple of minutes, until the onions are lightly browned. Add the curry powder and cook, stirring constantly, until fragrant, about 2 minutes.

Add the tomatoes and 1 cup of the broth. Raise the heat and bring to a boil, scraping any remaining bits and pieces from the bottom of the pot. Reduce the heat, add the remaining broth and chicken pieces, and simmer uncovered for 30 minutes. Add the yams and okra and continue to simmer until the vegetables are just tender and the chicken is done, about 20 to 30 minutes. Add more broth and water if needed.

Mix the peanut butter with 1 cup of cold water to make a smooth paste. Add 1/2 cup of stew liquid to the paste and mix well. Stir this mixture into the stew and continue simmering until the stew is hot and the chicken is done.

Green Chile Stew

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I couldn’t put together a collection of fresh chile recipes without including my favorite–green chile stew. This has been a popular staple in northern New Mexico for hundreds of years, ever since the Spanish introduced domesticated pigs. In the late summer and early fall, when the crops come in and everyone starts roasting and putting up chiles for the coming year, I keep a pot of this stew simmering on the stove to fill and freeze in containers to enjoy during the cold winter months.

Ingredients

  • 1 ½ pounds lean pork, cut into 1 ½-inch cubes

  • Vegetable oil

  • 1 large onion, diced

  • 2 garlic cloves, minced

  • 1 quart pork or chicken broth

  • 6 to 8 green New Mexico chiles, roasted, peeled and cut into thin strips

  • 2 small tomatoes, peeled and chopped

  • 1 large potato, peeled and diced

  • ½ teaspoon dried oregano, Mexican preferred

  • Salt to taste

Instructions

In a heavy skillet, brown the pork over medium to medium-high heat, adding a little oil if needed. When the pork is browned, transfer it to a large stockpot. Add the onions and some more oil to the same skillet and until the onions turn a golden brown, 5 to 10 minutes. Add the garlic and cook for an additional minute. Transfer the mixture to the pot with the pork.

Add 2 cups of broth to the skillet, raise the heat, and deglaze the skillet, being sure to scrape all the bits and pieces from the sides and bottom. Pour the broth over the pork in the stockpot.

Add the remaining ingredients to the stockpot, bring it to just below boiling, reduce the heat, and simmer for 1 to 1 ½ hours, or until the meat is very tender and starts to fall apart.

Chiptole Barbecue Sauce

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This sauce can keep in the refridgerator for up to a month.

Ingredients

yellow onions, olive oil, ketchup, bay leaves, molasses

Instructions

(From Chef Bill Gragg of Assets Grill, in Albuquerque, New Mexico. This is the sauce he uses for his barbecue pizza.)

  • 2 medium, finely diced yellow onions

  • 3 tablespoons olive oil

  • 2 #10 cans of ketchup

  • 14 ounces chipotle chile in adobo sauce, pureed

  • 4 bay leaves

  • 1 cup molasses

  • 1 cup brown sugar

  • 1 cup honey

In a large frying pan, sauté the onions in the olive oil. Add the ketchup and the rest of the ingredients, then simmer for two hours. This should keep in the refrigerator for up to a month.

Red Chile Sauce

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The chiles that we traditionally use for this basic sauce are the ones we pull off our ristras or strings of chiles. Ristras are not just used for decoration here, we eat these chiles throughout the year in a variety of dishes. This sauce can be used in a number of ways, as a topping for enchiladas and tacos, as a basis for stew, or anything that calls for a red sauce.

Ingredients

  • 10 to 12 dried red New Mexican chiles, stems and seeds removed

  • 1 medium onion, chopped

  • 2 cloves garlic, chopped

  • 2 tablespoons vegetable oil

  • 1 cup water

Instructions

Rinse off the chiles, place them in a pot and cover them with very hot water. Allow to sit for 15 to 20 minutes to soften. Drain and discard the water.

Sauté the onion and garlic in the oil until they are soft.Place all the ingredients, and the 1 cup of water, in a blender or food processor and puree until smooth. Strain the mixture, if desired, for a smooth sauce.

Chile Piquin Salsa

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‘This salsa is served either smooth or as a salsa that has texture. It’s best made with fully ripe tomatoes, but if they aren’t available, canned tomatoes can be substituted. ‘

Ingredients

  • This salsa is served either smooth or as a salsa that has texture. It&rquo;s best made with fully ripe tomatoes, but if they aren&rquo;t available, canned tomatoes can be substituted. The flavor of the salsa is better made with canned, rather than under-ripe tomatoes.

  • 2 tablespoons crushed chile piquin, including seeds

  • 6 roma tomatoes, chopped or substitute 2 cups canned tomatoes

  • 1 8-ounce can tomato sauce

  • 1 small onion, chopped

  • 1 tablespoon red wine vinegar

  • 1 teaspoon garlic powder

  • 2 teaspoons sugar

  • Pinch ground cumin

  • Pinch oregano, Mexican preferred

  • Salt to taste

Instructions

In a mixing bowl, cover the chiles with 1 cup of very hot water and let steep for a couple of minutes.

In a saucepan over medium heat, combine the remaining ingredients with the chile, and chile water and simmer for a couple of minutes. If the salsa is too thick, thin with water or broth to desired consistency. Season to taste.

Pour the salsa into a bowl and allow to sit at room temperature for an hour to blend the flavors before serving. For a smooth salsa, put the salsa into a blender or food processor and puree until smooth, adding additional liquid is needed.