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1
Heat the canola oil in a heavy-bottomed pan over medium-high heat.
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2
Season the chicken with salt and pepper.
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3
Fry the chicken pieces until just brown on all sides (but still raw inside).
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4
Remove from the pan and set aside.
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5
Reduce the heat to medium and briefly saute the ginger.
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6
Then add the onions, garlic, and peppers until the onions are translucent (about 4-5 minutes).
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7
Add the tomatoes and cook for another 5 to six minutes.
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8
Add the broth, chicken, salt and pepper and bring to a boil.
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9
Reduce heat to medium-low and simmer for 45 minutes.
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10
In a separate bowl, add 1 cup of the simmering liquid to the peanut butter and stir until the peanut butter is smooth.
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11
Add the mixture to the pan and then add the okra or green beans.
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12
If using hard-boiled eggs, add that as well.
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13
(Note: I served my eggs on the side).
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14
Simmer for another 15-20 minutes.
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15
Serve over rice.
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16
Vegetarian variation: Skip step one.
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17
After sauteing the onion mixture, add chopped eggplant, sweet potatoes, carrots, cabbage, yams, bell peppers, or winter squash like butternut when you add the broth.
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18
Cook until the vegetables are done (it should be under 45 minutes).
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19
Chicken breast pieces variation: After adding the broth, only cook the chicken for 10 minutes or so before adding the okra or green beans.
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20
Then cook until the chicken pieces are done .
