Ingredients
3/4 tsp. salt
3/4 tsp. ground black pepper
1 1/2 tsp. chopped garlic
1 1/2 tsp. onion powder
3/4 tsp. ground cayenne pepper
4 lb. bone-in chicken pieces
3 tbsp. vegetable oil
1 small onion
1/2 red bell pepper
1 medium carrot
1 clove garlic
1 tsp. finely diced and seeded jalapeño chili
4 c. chicken broth
1/2 c. smooth peanut butter
1 tbsp. tomato paste
1/2 tomato
1 tsp. chopped fresh thyme leaves (or 1/2 tsp. dried)
1/2 tsp. peeled, grated fresh ginger
1/2 c. well-mixed coconut milk
1/2 tsp. salt
1/4 tsp. finely ground black pepper
1/4 c. chopped parsley
Preparation
Step 1Stir together the spice rub ingredients and rub onto chicken pieces.Step 2Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Working in batches, add half the chicken and brown on all sides, taking care not to burn the spices. Transfer browned pieces to a platter and set aside. Brown remaining chicken and transfer to platter.Step 3With a paper towel, wipe skillet dry; then add remaining 2 tablespoons oil. Add onion, red and green bell peppers, carrot, garlic, and jalapeño chili. Cook until vegetables are soft, about 5 minutes. Add chicken broth and simmer until reduced by half, about 20 minutes. Reduce heat to medium-low, stir in remaining sauce ingredients, and simmer 2 minutes. Return browned chicken to skillet. Cook 25 to 30 minutes, or until chicken is tender and cooked through, stirring frequently to prevent sauce from sticking. Turn chicken pieces over midway through cooking time. Garnish with parsley.
