If you are a fan of spicy cuisine, you will like this languid, sweet and spicy South American stew with spicy chili, peanuts and chocolate.
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You will need
- • Chicken thighs - 8 pcs;
- • Chili pepper - 2 pods;
- • Onions - 2 heads;
- • Caraway seeds (ground) - 1 tablespoon;
- • Cinnamon - 1.5 teaspoons;
- • Garlic - 3 cloves;
- • Pasta from Chepotle peppers - 2 tablespoons;
- • Tomatoes - 450 g;
- • Raisins - 40 g;
- • Dark chocolate - 25 g;
- • Red onion - 1 onion;
- • Lime - 1 pc;
- • Sunflower oil;
- • Sour cream - 170 g;
- • Long grain rice - 600 g;
- • Butter - 10 g;
- • cilantro;
- • Lemon zest - 40 g;
- • Lemon 1 pc.
Instruction manual
1
Remove the skin from the chicken thighs.
2
Peel and chop onions in half rings.
3
Put the pepper in a bowl and add enough boiled water to completely cover. Leave Chile in a warm place for 25 minutes until the pods soften.
4
At the same time, heat the oil in a frying pan, fry the chicken thighs in it until golden brown. Add onion and simmer for 6 minutes until it becomes transparent. Add spices and continue cooking for another 3-4 minutes.
5
Remove water and entrails from soaked peppers. Put Chile in a food processor with 4 tablespoons of warm water, garlic and raisins. Grind the ingredients in a paste and then put in a bowl, mix with peanut butter, chopped tomatoes and 400 ml of warm water.
6
Stir the vegetables thoroughly and send to the chicken thighs. Cover the pan with a lid and cook while stirring over low heat for 70 minutes.
7
Get the pieces of chicken on a plate. Using 2 forks, separate the meat from the bones and discard them. Return the chicken to the stew, add chocolate and continue cooking without a lid for 30 minutes. If the sauce looks too thick, it is recommended to add some more warm water.
8
Cook the rice according to the instructions on the bag. At the same time, put half rings of red onion in a separate bowl, season with lime juice and salt to your preference (Salt at the last moment). Serve the stew together with rice, pickled onions and lemon juice.