Margarita's International Recipes

Equatorial Guinea

Gallina en Salsa de Cacahuete

Chicken in Peanut Sauce

I've made many versions of this dish before, and this one was good, but not worth the effort of cooking the chicken separately and in advance. Still, it seems like a good recipe to use with already cooked chicken.

Chicken in Peanut Sauce


  • 4 lbs chicken parts
  • 2 onions, one quarted, one chopped
  • salt to taste
  • 3 Tbsp vegetable oil
  • 1/2 cup chopped parsley
  • 1 15 oz can diced tomatoes
  • 1 cup natural peanut butter
  • 1 guinean pepper, seeded and sliced


Bring a stock pot of salted water to boil. Add chicken parts and the quarted onion and cook over low heat until the chicken is cooked, about 30 minutes. Turn off heat and allow to cool in the stock. Refrigerate overnight. Remove from the refrigerator and separate chicken from broth, reserving both.

Heat oil over medium heat in a large saute pan. Add chopped onion and parsley and cook until golden. Add tomatoes and cook until all the liquid evaporates.

Meanwhile, whisk together peanut butter with about 2 cups of the stock from cooking the chicken until combined.

Stir in the peanut butter into the onions and cook until it becomes a thick sauce, stirring often. Add the chicken parts and pepper and cook until the chicken is heated through. Add more broth if necessary. Serve over rice.

Adapted from a recipe at El País.

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