Boiled peanuts, fresh off the farm, simmered into a spicy chili pepper and coconut sauce, served over chicken and a medley of veggies.
Course Meat, Sauces u0026amp; Dressing
Cuisine Southern Fusion
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 2servings
Calories 300kcal
Ingredients
Sauce Ingredients
Boiled peanuts – 2 cups, shelled
Thai chilies – 3 small chilies, diced
Garlic – 3 cloves
Smoked Chilies – 1 tsp (or paprika)
Coconut milk – 1 ½ cups
Chicken and Vegetable Ingredients
Chicken thighs – 2 cups, cubed
Onions – 2 onions, chopped
Carrots – 2 cups, cubed
Lime juice – from 1 lime
Zucchini – 2 cups, cubed
Mushrooms – 2 cups, cubed
Coconut oil – 1 heaping tablespoon
Instructions
Sauce - Place the sauce ingredients into a blender or processor and puree until a smooth, thick paste forms. Set aside.
Chicken and Vegetables - In a frying pan, heat the coconut oil, place the onions in to saute until translucent. Add the chicken, simmer on medium low with a lid until the chicken is no longer pink. Remove the chicken from the pan.
Pour one cup of the peanut sauce into the hot pan a simmer a moment. Return the chicken to the pan along with carrots, lime juice and cover to soften the carrots.
Add the zucchini and mushrooms, cook uncovered until the veggies are soft, but still firm. Serve with rice; brown, white or wild rice.