Chicken Stew with Okra

Ingredients

• 1 (3- to 3 1/2-lb) chicken, cut into 10 serving pieces
• 1 tsp. salt
• 1 (14- to 15-oz) can whole tomatoes in juice
• ¼ cup water
• 2 Tbsp. tomato paste
• ¼ cup peanut or palm oil
• 1 medium onion, chopped
• 4 garlic cloves, minced and mashed to a paste with 1 tsp. salt
• 1 ¼ tsp. cayenne
• ½ cup smooth peanut butter at room temperature
• 1 ¾ cups reduced-sodium chicken broth (14 fl. oz.)
• 1 lb. sweet potato (1/2 CSA share)
• 1 CSA share okra, chopped
• Steamed rice

Instructions

1. Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes.
2. While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped.
3. Stir water into tomato paste in a small bowl until smooth. Pat chicken dry. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, without crowding, in 3 or 4 batches, turning over occasionally, until golden, about 6 minutes per batch. Transfer with tongs as browned to a 6- to 7-quart heavy pot. Pour off all but 2 Tbsp. fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until edges are golden, 2 to 3 minutes. Add onion, chopped tomatoes, tomato paste mixture, garlic paste, and cayenne to chicken in pot. Whisk together peanut butter and 1 cup broth in a bowl until smooth, then add to chicken along with remaining ¾ cup broth, stirring to combine well (chicken will not be completely covered with liquid). Bring to a boil, uncovered, then reduce heat and simmer, covered, stirring occasionally (to prevent sticking), until chicken is very tender, 25 to 30 minutes.
4. Peel sweet potato and cut into 1-in. chunks. Stir into stew along with okra, then simmer, covered, until potato is tender but not falling apart, 10 to 12 minutes.
5. http://www.epicurious.com/recipes/food/views/Chicken-Stew-with-Okra-232802