Pollo a la Salsa de Cacahuete de Bata (Equatorial Guinean Roasted Peanut & Tomato Chicken) – Authentic Equatorial Guinea Recipe

Ingredients for Pollo a la Salsa de Cacahuete de Bata (Equatorial Guinean Roasted Peanut & Tomato Chicken) (4 Servings)

• 1.25 lbs (or 2.5 cups) golden chicken thighs, prepped into bite-sized pieces
• 1.5 cups creamy natural peanut butter and tomato sauce, washed and trimmed
• 1 cup steamed white rice and fried plantains
• 1 medium onion and 3 cloves garlic, finely minced with fresh ginger
• 1.5 tbsp traditional Equatorial Guinea seasoning (garlic, sweet onions, thyme, mild chili)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown golden chicken thighs for 5 minutes.
2. Add minced onion, garlic, fresh ginger, and garlic, sweet onions, thyme, mild chili, stirring for 2 minutes until deeply aromatic.
3. Add creamy natural peanut butter and tomato sauce and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in steamed white rice and fried plantains right before serving warm.