African ground nut stew is my favorite recipe. This set of instructions is for stovetop, for pressure cooker, I just throw it all but the peanut butter and hot sauce, which are to be stirred in after high pressure. 25 minutes on high pressure.

8-10 chicken thigh Large can of diced tomato Small can of tomato paste 1 large onion 2 medium carrot 2 stalks celery 8 mushrooms or 2 cans of sliced mushroom 1 or 1.5 cup stock chicken 2.5 tbsp peanut butter Hot sauce optional 3 clove garlic

instructions:

prep: dice the onion peel and chop the carrot/celery Clean and slice mushrooms mince garlic or one small spoon worth of pre minced cut chicken into small pieces to quickly cook or cut thigh in two or breast into three if you want bigger chunks

cooking: put olive oil in large fry pan on high add onion,carrot, and mushroom cook until onion is getting soft then add chicken and garlic keep everything moving around so the onion and mushrooms don’t burn when the chicken is half cooked (white on the outside 50% or so) then add both cans of tomatoes (paste and diced) and stock let simmer for 20-25 mins so the tomatoes break down and chicken finishes cooking, stirring every few minutes add peanut butter in 1/2 tbsp at a time to the pan and mix in with the liquids add salt and pepper approx for 2 more minutes making sure not to let the sauce burn on the bottom Add hot sauce to taste. serve over rice

This makes a good amount of leftovers too.