Tiyo Durango

== Description ==
Serve over rice.
== Ingredients ==
* 2 T oil (corn, Peanut, olive, your choice)
* 1 medium Onion, minced (1 cup)
* 2 cloves garlic, minced (as much as you like)
* 1 pound Chicken in cubes (boneless, skinless)
* 2 t salt
* 1 t black pepper
* 1 bay leaf
* (1-3 t Cayenne - if you like it spicy)
* 2 cup chicken stock (The ratio of Peanut butter to stock is about 1:1. Adjustments made to this ratio will result in a thicker or thinner domoda)
* 1-2 cup natural Peanut butter
* 1-2 T tomato paste
* steamed vegetables (carrots, potatoes, cabbage, Eggplant, okra are the most common).
== Directions ==
# Do not brown as you cook the onions well past the wilted stage (10-15 minutes).
# Add the Chicken and cook until it is no longer pink (10-15 minutes). Add the spices.
# When the Chicken is pretty well cooked, add the stock.
# Heat for about 5 minutes and stir in the Peanut butter.
# Stir well so the Peanut butter has a chance to dissolve into the liquid.
# Add the tomato paste.
# As the mixture cooks, the sauce will thicken.
# Add more liquid if it gets too thick, more Peanut butter if it doesn't seem thick enough (be careful not to add too much as it will thicken pretty rapidly).
# The domoda is ready when the oil begins to separate out of the liquid.
# This usually takes 15–20 minutes.
Category:Cabbage Recipes
Category:Chicken Recipes
Category:Chicken stock and broth Recipes
Category:Corn Recipes
Category:Eggplant Recipes
Category:Gambian Recipes
Category:Gambian Soups
Category:Okra Recipes