Yield: 8 servings
INGREDIENTS
- 1/2 cup rice flour
- 2 tablespoons olive oil
- 2 pounds boneless, skinless chicken thighs, cut into 1″ pieces
- 1/2 pound baby bok choy, cut into quarters
- 1/2 pound green beans or yard-long beans, cut into 2″ pieces
- 1/2 pound Asian eggplant, cut into slices
- 1 red onion, finely diced
- 5 cloves garlic, finely chopped
- 2 teaspoons annatto paste or ground turmeric
- 6 cups chicken stock
- 1 teaspoon fish sauce
- 1/2 cup Smooth Operator peanut butter
- Salt, to taste
PROCEDURE
- In a dry skillet set over medium-high heat, toast the rice flour for 5-7 minutes or until pale golden-brown and nutty in aroma, shaking frequently to ensure it toasts evenly. Remove from heat and set aside.
- In a large heavy-bottomed saucepan set over medium-high heat, saute green beans and eggplant in olive oil for 3-5 minutes or until tender and lightly browned. Add bok choy and saute for another 2 minutes. Transfer to a bowl and set aside.
- Add chicken thighs to the pan, and cook for 7-8 minutes or until well browned. Transfer to a plate and set aside.
- Add onions and garlic to the pot, and saute for 5-7 minutes or until soft and translucent. Add annatto and cook for 1 minute longer. Pour in stock and fish sauce, bring to a boil, then reduce heat to low. Whisk in peanut butter and toasted rice flour, stirring well to break up any lumps. Return chicken to the pot, and simmer, uncovered, for 15 minutes or until chicken thighs are cooked all the way through and sauce is thickened
- Stir in the cooked vegetables and simmer for 2-3 minutes or until eggplant is warmed through. Remove from heat. Taste and adjust seasoning with salt, if necessary. Serve the stew immediately on a bed of freshly cooked white rice.
Credits to: recipes.ilovepeanutbutter.com
