Tiyo Durango

Description

Serve over rice.

Ingredients

• 2 T oil (corn, Peanut, olive, your choice)
• 1 medium Onion, minced (1 cup)
• 2 cloves garlic, minced (as much as you like)
• 1 pound Chicken in cubes (boneless, skinless)
• 2 t salt
• 1 t black pepper
• 1 bay leaf
• (1-3 t Cayenne - if you like it spicy)
• 2 cup chicken stock (The ratio of Peanut butter to stock is about 1:1. Adjustments made to this ratio will result in a thicker or thinner domoda)
• 1-2 cup natural Peanut butter
• 1-2 T tomato paste
• steamed vegetables (carrots, potatoes, cabbage, Eggplant, okra are the most common).

Directions

1. Do not brown as you cook the onions well past the wilted stage (10-15 minutes).
2. Add the Chicken and cook until it is no longer pink (10-15 minutes). Add the spices.
3. When the Chicken is pretty well cooked, add the stock.
4. Heat for about 5 minutes and stir in the Peanut butter.
5. Stir well so the Peanut butter has a chance to dissolve into the liquid.
6. Add the tomato paste.
7. As the mixture cooks, the sauce will thicken.
8. Add more liquid if it gets too thick, more Peanut butter if it doesn't seem thick enough (be careful not to add too much as it will thicken pretty rapidly).
9. The domoda is ready when the oil begins to separate out of the liquid.
10. This usually takes 15–20 minutes.