Slow Cooker
Wasn't yesterday perfect slow-cooker weather? It was gray, cool and drizzly, so I opened up a couple cans of diced tomatoes and took the skin off 6 bone-in chicken thighs. Put that in the slow cooker with 1/2 cup of peanut butter and a small can of diced green chiles. Turned it on high for an hour, then switched it to low, went to a movie and came home to the smell of dinner filling the whole house.
(I know the peanut butter seems weird, but it works. And the chicken gets so tender it comes right off the bone when you stir the stew. Plus now we have lots of leftovers.)
Hi Kim
Please pardon my silly question-
are you using peanut butter to thicken the stew or for the flavor?
i have a recipe almost like this: with tomato paste and nutmeg too - and i love the flavour and the consistency....spicy, velvety, nutty. on rice it's gorgeous, but noodles work too, i find..
The peanut butter adds a nice nutty flavor; it certainly didn't thicken things up (the whole sauce was pretty thin). I wonder if it's because I used natural peanut butter - I worried that that might affect the outcome. We ate it with rice, so that soaked up all the juices. I think if I did this again I might try to spice it up even more, maybe with some curry or cayenne (the chiles didn't end up making it very hot). I'd add more peanut butter, too.