Ataprapa

Instructions

1. Cut up the chicken, season it and brown it in the palm oil for 10 minutes.
2. Add the sliced onion and blended tomatoes, then let it reduce for 10 minutes.
3. Dilute the peanut paste in 500 ml of lukewarm stock to avoid lumps.
4. Pour this mixture into the pot with the rest of the stock and the whole chilli.
5. Simmer over low heat for 40 minutes, stirring from time to time so it doesn't stick.
6. Adjust the salt, remove the chilli and serve with rice.