Peanut, potato and onion stewed chicken

Directions

1. Place chicken in a large pot and add enough water to cover; Bring to a boil then reduce heat to medium; cook until chicken is tender and cooked through. When chicken is done remove from water and let cool. When cooled removed skin and bones.

2. Boil potatoes in chicken water until tender; drain and lightly mash the potatoes; set aside.

3. In a fry pan heat oil and saute onion over medium heat; stir frequently until onions are transparent and start to become golden.

4. Add parsley, garlic, salt, pepper, peanuts and optional tomatoes and spices. If using rice flour, dissolve in one cup of chicken water then add to mixture, otherwise just add one cup of chicken water to mixture. The rice flour will help thicken the sauce.

5. Cook mixture until liquid is gone and a paste is formed.

6. Add cooked chicken and 3 cups of chicken water; cook for 15 minutes or until liquid is reduced by half and thickened then add potatoes and mix well.

NOTE: If using pipían for an empanada or tamale filling, don’t add the 3 cups of water, instead, finely chop the chicken and mix together with the paste, potatoes and use only one choped hard boiled egg. Fill empanandas and fry or fill tamales and steam.