The temperature is dropping below zero. It’s the time that I crave for something that’s rich and hearty. I wasn’t a fan of peanut butter until this past summer, and now I’m obsessed with it. When cooking with tomatoes, the richness and creaminess of the peanut butter toned down the acidity from the tomatoes, and made it smoother. This recipe will definitely warm up your winter, and nutritious as well!
The main ingredients that made up the base of this recipes are peanut butter and tomatoes. I used fresh tomatoes and tomato paste, which gives a thicker texture. It’s a nutritional-densed food, which is a rich source of antioxidant lycopene. It has been linked to many health benefits, such as reduced risk of heart disease and cancer. It’s also rich in vitamin C, vitamin K, potassium, and folate. Moreover, the nutrients are better absorbed from cooked tomatoes than raw tomatoes! The heating process can enhance the content of lycopene. However, cooking the tomatoes can also lead to the loss of vitamin C, therefore, it is the best to have part of raw, and part of cooked tomatoes to reach a more balanced nutrition.
Peanuts are one of the most common allergens, but it is also packed with nutrition despite its high calories content! It has the enviable combination of fiber (2 g per serving) and protein (8 g per serving) that helps to increase your satiety, so you eat less overall. Also, you might have already heard that peanut butter is high in fat. Indeed, but they are heart-healthy monounsaturated fat, which is good for you (of course, with moderate consumption).
This is another one pot recipe. It goes perfectly with rice, noodles, pita, naan…you name it! I had the pita bread made by Michelle from Ciao! Kitchen (the recipe is in Traditional Chinese, but the video has english subtitles!). The pita was able to soak up the sauce, and made me happy throughout the day.
- 1 Boneless Chicken thigh
- 5 Slices of Chorizo
- ½ Cup of Onions, Diced
- 1 Tomato, Sliced
- 1 to 2 Tablespoons of Peanut Butter
- 1 Tablespoon of Tomato Paste
- 2 Cloves of Garlic, Minced
- 3 Cups of Water
- Coriander, to taste
- Prep the ingredients by dice the onions, cut the tomatoes in slices, mince the garlics.
- Add a tablespoon of oil into the pre-heated pan
- Add the onions into the pan, and cook until soften
- Add in chorizos and garlic until golden brown
- In the same pot, pan-fried the chicken (make sure to place the skin side down first), until golden crisp
- Add tomatoes, tomato paste, peanut butter and water
- Stir to make sure they are evenly distributed
- Put on the lid, and cook in medium-low heat for 30 minutes
- After 30 minutes, let it cook on medium heat for 10 minutes for the sauce to reduce/thicken
- Sprinkle on the coriander before serving
- Bon appétit!