Preparation / Directions:
Rub chicken pieces with salt, white pepper and ginger. In a large saucepan or electric frying pan, heat the oil and brown the chicken, removing chicken from burner when evenly browned. Empty the oil, leaving enough to brown the onions and green pepper. Cook onions and pepper for 5 minutes. Add tomatoes, tomato paste, garlic and red pepper and let it simmer for 5 to 10 minutes. Add the chicken. Stir in peanut butter paste and continue to cook uncovered, for about 1 hour. (Chicken may fall off bones, take the large bones out with a spoon.) Serve stew on rice. If you wish, can be served with hard-boiled egg slices, chopped onions, pineapple or Mandarin orange slices or unsalted peanuts.
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