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Congo: Congolese Chicken with Peanuts




Source of Recipe


unknown


Recipe Introduction


Prepare the green peppers while the chicken is baking. In the Congo the green peppers are actually burned in the fire until they are quite black and then cooked with the chicken.

Cut 4 2 1/2-lb. CHICKENS in quarters.
Brush with 4 Tbs. MELTED BUTTER and
Sprinkle with SALT.
Arrange chicken quarters on a baking sheet breast side down.
Bake at 350' for 30 minutes and turn them over breast side up.
Blend: 1/2 cup PEANUT BUTTER with
1/4 cup MAYONNAISE.
Brush peanut-butter mixture over the chickens to cover completely.
Bake for 15 minutes longer until chicken is done.
Remove from oven.
Sprinkle 1/2 cup CHOPPED PEANUTS uniformly over the chicken.
Blanch 3 GREEN PEPPERS in boiling water until the skins loosen.
Remove skins and seeds and cut peppers into 1-inch strips.
Saute the peppers in just enough VEGETABLE OIL to keep them from burning, and until quite dark brown.
Sprinkle the sauteed peppers around the chicken upon serving.
Serve with yellow rice on a large platter or with Rice Bujambura (page 133).