By: Fitnessjoe
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Ingredients
Serves Tool
Serves To:USMetric| 5 1/2 | Pound(lb) | whole hen, cut in quarters and then in eighths | |
| 2 | medium onions, whole and peeled | ||
| 4 | carrots, whole and peeled | ||
| 1 | Tablespoon(T) | salt | |
| 1/2 | Teaspoon(t) | black pepper | |
| 2 | Quart(q) | water | |
| 6 | Ounce(oz) | tomato paste | |
| 8 | Ounce(oz) | peanut butter | |
| 1/4 | Teaspoon(t) | cayenne pepper | |
| 1/4 | Teaspoon(t) | red pepper, crushed | |
| 1/4 | Teaspoon(t) | dry white wine (optional) |
Preparation
Place prepared chicken, whole onions and carrots into a 6 quart pot, along with 2 quarts of water. Cook slowly until oil rises to the top, about 20 minutes. Remove any foam that rises to the surface. Cover and simmer gently until chicken is done, about 45 minutes. Remove the chicken, onions, and carrots. Chop chicken meat and return to the pot. Discard skin, carcass, onion and carrots. Blend both tomato paste and peanut butter with a little stock and add to the pot. Add remaining seasonings and wine. Simmer gently until heated through. Adjust seasonings to taste and serve.