West African Chicken and Peanut Stew

Pretty much the only way I like peanut butter is with chicken - like the sauce you get at Thai restaurants with your chicken satay. I think it's the whole sweet/savory thing - peanut butter is so rich on it's own, it doesn't need sugar to make it any richer! I've been craving savory, saucy comfort food lately, so I was excited to see this on Kalyn's Kitchen this week. This recipe is an adaptation of an adaptation I found there - I had to change a few things, like increasing heat and decreasing fat. It's so rich, and it really is like comfort food.

1 t Olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1 1/2 T grated FRESH ginger (not from a jar)
2 fresh jalapenos, most seeds removed, finely chopped
1-2 T chile powder
2 c chicken stock*
1/2 chunky p.b. (use any brand that is no-sugar-added...or use almond butter for Whole30)
3 T tomato paste
1 T Bragg's apple cider vinegar
3 c cooked, chopped chicken (I used thigh meat*)
S & P
Sliced green onions for garnish

*To begin with, I made my own stock that was used in this recipe by boiling the chicken thighs in a bunch of water with leftover leeks, celery, and a few garlic cloves. Remove chicken when thoroughly cooked to cool, and strain the stock. We like thigh meat because it has more chicken-y flavor, but breast could be used to lighten the richness of the recipe.

This one jalapeno cost .04. Nothing costs .04!

In that same pot, saute the onions, garlic, jalapenos, and ginger in the olive oil. Sprinkle the chile powder, stir a bit, then add the stock. Bring back to a boil, then add the remaining ingredients. Turn down & let simmer for a while for the flavors to meld, especially the jalapeno - this dish is better with some heat.
Serve over brown rice with a big pile of green onions sprinkled on top and a glass of Pinot Grigio.