Ingredients
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2 tablespoons vegetable oil
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4 garlic cloves, peeled and crushed
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4 medium tomatoes, chopped
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2 tablespoons soy sauce
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2 tablespoons peanut butter
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2 (13 1/2 ounce) cans coconut milk
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2 bunches fresh cilantro (about 2.5 ounces per bunch, separate the leaves and the roots)
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1/4 cup chili-garlic sauce, Lee Kum Kee (or to taste)
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1/2-1 teaspoon salt (to taste)
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1 (3 -4 lb) whole chickens
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2 -3 tablespoons palm oil (azeite de dendÃ)
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2 lemons, juice of, only
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2 medium white onions, chopped
Instructions
- Heat the vegetable oil in a pan that will hold all the ingredients. A 4-quart Dutch oven is good.
- Saute chopped onions and crushed garlic in the hot oil until onion is translucent.
- Add the chopped tomatoes, soy sauce, peanut butter, coconut milk and stems of the cilantro (slightly bruised by hitting them with the flat side of a knife) (Hint: tie stems together with string so it is easy to remove them later on).
- Add one tablespoon of the palm oil if you are using it.
- Stir well and bring to a boil. Allow to boil for 3-5 minutes.
- Reduce heat and cook down for 15-20 minutes.
- Remove cilantro stems.
- Add chili garlic sauce (this is an important ingredient), lemon juice, salt, chicken pieces and last two tablespoons of palm oil.
- Bring to a boil, then reduce to a simmer and cover. Cook for 30-40 minutes or until chicken pieces are done. Stir occasionally. Cook uncovered for the last 10 minutes.
- Garnish with chopped cilantro leaves and serve over steamed rice.
- Corn cobs are a nice side dish.