Ingredients

Protein & Broth Base:

• 2–3 lbs bone-in chicken thighs or drumsticks (skin removed)

• 1 large onion, chopped

• 3 garlic cloves, minced

• 1-inch piece of fresh ginger, grated

• 10 cups water or chicken stock

• 2 tsp sea salt

• 1 tsp black pepper

Stew Base:

• 2 tbsp vegetable oil or palm oil

• 1 can (6 oz) tomato paste

• 2 large tomatoes, diced

• 1½ cups natural peanut butter (smooth or chunky)

• 1–2 Scotch bonnet peppers (whole, for mild heat – pierced once)

• 1 large sweet potato, peeled and cubed

• 2 carrots, sliced

• ½ head of cabbage, chopped

• 1 cup okra (fresh or frozen, sliced)

• 2 bay leaves

• 1 tsp smoked paprika

• ½ tsp ground cayenne (optional)

• Fresh cilantro or parsley for garnish

Instructions

1. Sear the Chicken
   Place the Platinum 12 Quart Stock Pot over medium-high heat. Add the oil, then sear chicken pieces on both sides until lightly browned. Remove and set aside.

2. Sauté Aromatics
   In the same pot, add onions, garlic, and ginger. Sauté until fragrant (about 3–4 minutes).

3. Add Tomato Base
   Stir in the tomato paste and cook for 2 minutes. Add diced tomatoes and continue cooking until the mixture thickens slightly.

4. Make the Broth
   Return chicken to the pot. Add water or stock, salt, pepper, bay leaves, and Scotch bonnet peppers. Cover and simmer on medium heat for 25 minutes.

5. Stir in Peanut Butter
   In a bowl, mix peanut butter with a few ladles of hot broth until smooth. Add the mixture back into the pot and stir gently.

6. Add Vegetables
   Add sweet potatoes, carrots, and cabbage. Simmer for 15 minutes. Then add okra and cook for another 10 minutes, or until all vegetables are tender and stew thickens.

7. Adjust & Finish
   Taste and adjust seasoning. Remove Scotch bonnet peppers and bay leaves. The stew should be rich, slightly spicy, and creamy.