Recipe courtesy of Tanya Holland
Show: Melting Pot
Save Recipe Print
Total:
2 hr 55 min
Prep:
20 min
Cook:
2 hr 35 min
Yield:
6 servings

Ingredients

Directions

Heat 2 tablespoons oil in oven roasting pan. Season chicken pieces with salt and pepper and brown in hot pan, remove chicken from pan and set aside. Drain off excess fat. Add butter and saute onions for five minutes or until soft. Add carrots (and any additional vegetables*), garlic, ginger and tomatoes. Add 4 cups of hot chicken stock, thyme and habenero. In a separate bowl, whisk peanut butter and tomato paste into remaining 2 cups of stock and add to the pan. Add the chicken back to the pan. Bring to boil, then simmer for 2 to 2 1/2 hours or until chicken falls from bones. Season with salt and pepper. Can be served with rice, potatoes or noodles.

*Optional vegetables to add: eggplant, okra, sweet potatoes, cabbage, turnips, or bell peppers.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Pot Roast Stew

Chicken Tortilla Casserole

Recipe courtesy of Ree Drummond

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Chicken and Dumplings

Recipe courtesy of Sandra Lee

Beef Stew

Recipe courtesy of Food Network Kitchen

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.