California Farm Cast Iron Peanut Butter Chicken Stew Recipe by Hobby Horseman
Cooking Instructions 1 hour 1 Slice chicken quarter along the bones, take leg bone, thigh bone and back bone out to make 2 cups of chicken broth with turmeric. Dispose of bones in garden fermenter. Put cup of rice in sauce pan with the two cups of chicken broth and tsp of turmeric powder, pinch of seasalt, stir, bring to hard boil with lid on, takes about 5 minutes, turn off, rest an hour. Never have burned on rice again. 2 While the rice rests, heat oil in cast iron pot, glaze shallot, ginger and garlic 2 minutes, add deboned chicken leg and thigh pieces (1 1/2 pounds), brown 5 minutes each side. Take chicken out, chop in bite size pieces, put back in cast iron pot. 3 Add peanut or hazelnut butter, melt. Add chopped lemon pieces and roma tomato, stir, add enough water or coconut milk for thick sauce. Add tsp chili sauce. Simmer till fragrant, about ten minutes. Add thick sweet soy sauce to taste. 4 Put scoop of turmeric rice in center of dish. Ladle chicken sauce dish over the rice. Put pickled vegetables, called atjar tjampoer, on top of the chicken sauce. Add more sweet thick soy sauce to taste. Enjoy. 1 Slice chicken quarter along the bones, take leg bone, thigh bone and back bone out to make 2 cups of chicken broth with turmeric. Dispose of bones in garden fermenter. Put cup of rice in sauce pan with the two cups of chicken broth and tsp of turmeric powder, pinch of seasalt, stir, bring to hard boil with lid on, takes about 5 minutes, turn off, rest an hour. Never have burned on rice again. 1 Slice chicken quarter along the bones, take leg bone, thigh bone and back bone out to make 2 cups of chicken broth with turmeric. Dispose of bones in garden fermenter. Put cup of rice in sauce pan with the two cups of chicken broth and tsp of turmeric powder, pinch of seasalt, stir, bring to hard boil with lid on, takes about 5 minutes, turn off, rest an hour. Never have burned on rice again. 2 While the rice rests, heat oil in cast iron pot, glaze shallot, ginger and garlic 2 minutes, add deboned chicken leg and thigh pieces (1 1/2 pounds), brown 5 minutes each side. Take chicken out, chop in bite size pieces, put back in cast iron pot. 2 While the rice rests, heat oil in cast iron pot, glaze shallot, ginger and garlic 2 minutes, add deboned chicken leg and thigh pieces (1 1/2 pounds), brown 5 minutes each side. Take chicken out, chop in bite size pieces, put back in cast iron pot. 3 Add peanut or hazelnut butter, melt. Add chopped lemon pieces and roma tomato, stir, add enough water or coconut milk for thick sauce. Add tsp chili sauce. Simmer till fragrant, about ten minutes. Add thick sweet soy sauce to taste. 3 Add peanut or hazelnut butter, melt. Add chopped lemon pieces and roma tomato, stir, add enough water or coconut milk for thick sauce. Add tsp chili sauce. Simmer till fragrant, about ten minutes. Add thick sweet soy sauce to taste. 4 Put scoop of turmeric rice in center of dish. Ladle chicken sauce dish over the rice. Put pickled vegetables, called atjar tjampoer, on top of the chicken sauce. Add more sweet thick soy sauce to taste. Enjoy. 4 Put scoop of turmeric rice in center of dish. Ladle chicken sauce dish over the rice. Put pickled vegetables, called atjar tjampoer, on top of the chicken sauce. Add more sweet thick soy sauce to taste. Enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mom's🥇Classic Potato Salad Chicken Florentine Over Fettuccine Steak Kabob with Chimichurri sauce 🥇Cajun Parmesan-Grilled Chicken Sub By (Jerr) 🥇Gourmet French Toast by (Jerr) Mom's🥇Classic Potato Salad Chicken Florentine Over Fettuccine Steak Kabob with Chimichurri sauce 🥇Cajun Parmesan-Grilled Chicken Sub By (Jerr) 🥇Gourmet French Toast by (Jerr) Pinezobo mojito My coconut fried rice Stir fried potato mix Fish Onion source California Farm Pickled Vegetable Turmeric Garnish Japanese White Strawberries Tater tots chaat Fruits and Honey Lemon 🍋mint leaves 🍃cooling refreshing mouth watering drink 🍸 Cuban black beans and rice Pinezobo mojito My coconut fried rice Stir fried potato mix Fish Onion source California Farm Pickled Vegetable Turmeric Garnish Japanese White Strawberries Tater tots chaat Fruits and Honey Lemon 🍋mint leaves 🍃cooling refreshing mouth watering drink 🍸 Cuban black beans and rice