1 medium onion (100 g), cut into pieces
1/3 cup of roasted peanut, salted and without shell (50 g)
2 medium tomatoes (240 g), seedless, cut into pieces
1/3 cup of butter (65 g)
4 chicken strips (375 g)
1 tablespoon of chopped cilantro or parsley
1 medium onion (100 g), cut into pieces
1/3 cup of roasted peanut, salted and without shell (50 g)
2 medium tomatoes (240 g), seedless, cut into pieces
1/3 cup of butter (65 g)
4 chicken strips (375 g)
1 tablespoon of chopped cilantro or parsley
Process the onion, peanut, and tomato in a processor or blender to obtain a homogeneous mixture
In a medium skillet, melt the butter over medium heat
Add the peanut mixture, stirring constantly until it thickens slightly (about 5 minutes)
Add the chicken strips, reduce the heat, cover, and cook for 5 minutes
Flip and continue cooking for another 5 minutes
Check if the meat is tender
If necessary, cook a bit longer
Divide the chicken between two plates
Pour the sauce over, sprinkle with chopped cilantro or parsley, and serve hot.
