Poulet a la sauce d’arachdie (Chicken Stew with Peanut Sauce)

Recipe from Hélène Yangambi

This recipe was taught in one of our Mosaic of Flavors classes, which is presented in partnership with Vermont Refugee Resettlement Program.


Prep Time

30 minutes

Cook Time

30 minutes


5 Servings


6 chicken thigh
3 scallion
1 onion, red
1 bell pepper, yellow sweet
1 bouillon cube, vegetarian
  dash nutmeg
2 bay leaf
1 tomato
1 cup tomato puree
1⁄2 cup peanut oil
1 1⁄2 cups peanut butter


Remove any white fat from chicken thighs and wash with tepid water. Put chicken into a large pot. Chop scallions and add to pot. Cut green and yellow peppers and add to the pot. Add bay leaves and a dash of nutmeg. Add about 1 ½ - 2 cups of water, cover and bring to a boil. Add bouillon cube.

Dice tomato, when finished, remove chicken from heat.

To make the sauce, cut the red onion and sauté in peanut oil in a large saucepan. Sauté for 2-3 minutes until slightly brown. Add diced tomatoes, sauté for 2-3 minutes, then add tomato puree, cook for 1-2 minutes. Pour sauce over the chicken, stir and bring chicken to boil on medium heat.

Rinse the saucepan with 2-3 cups of water and add to the chicken.

Boil about a cup of hot water, add peanut butter and mix. When chicken boils, add peanut butter. Cover the chicken and cook on medium heat for 5-10 minutes. Season with salt and pepper as needed.

Serve with boiled plantains, rice or other grains.