Method:Boiling

1. Formula

1. 2 tablespoons cooking oil, more if needed
2. 1 (3 pound) chicken, cut into 8 pieces
3. 1 3/4 teaspoons salt
4. 1/2 teaspoon fresh-ground black pepper
5. 1 onion, chopped
6. 2 tablespoons tomato paste
7. 1 cup canned crushed tomatoes, drained
8. 1/4 teaspoon cayenne
9. 2 3/4 cups water
10. 1/2 cup creamy peanut butter
11. 1 (10 ounce) package frozen sliced okra

2. Nutrition Information

• Calories: 1036 kcal
• Carbohydrates: 18 g
• Dietary Fiber: 5 g
• Fat: 74 g
• Protein: 74 g
• Sugars: 7 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. In a large pot, heat the oil over moderately high heat. Season the chicken pieces with 1/4 teaspoon each of the salt and black pepper. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pot.
2. Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the tomato paste and then the tomatoes and cayenne. Return the chicken legs and thighs to the pot and stir in 2 cups of the water. Bring to a simmer and cook, partially covered, for 10 minutes.
3. Whisk together the peanut butter and the remaining 3/4 cup water until smooth. Add this mixture to the stew along with the chicken breasts and wings, the okra and the remaining 1 1/2 teaspoons of salt and 1/4 of teaspoon black pepper. Cook, partially covered, until the okra is just done, about 10 minutes.

4. Remark

Notes: