Peanut-Butter-Braised Chicken and Greens

• porciones: 4 servings

Ingredientes

1 large bunch collard greens

3 lb. skinless, boneless chicken thighs, cut into 3" pieces

1 tsp. freshly ground pepper

2 Tbsp. plus 1 tsp. Diamond Crystal or 4 tsp. Morton kosher salt, divided

3 Tbsp. avocado oil or vegetable oil

2 medium red onions, thinly sliced

15 large garlic cloves, finely chopped

1 Scotch bonnet or habanero chile, finely chopped

¼ cup tomato paste

1 14.5-oz. can diced tomatoes

½ cup natural peanut butter

1 Tbsp. chipotle chile powder

1 Tbsp. dried thyme

2 cups unsweetened coconut milk (from two 13.5-oz. cans)

Steamed white rice and lemon wedges (for serving)

Instrucciones

Preheat oven to 375°. Remove ribs and stems from 1 large bunch collard greens and finely chop, then chop leaves. Set aside.

Sprinkle 3 lb. skinless, boneless chicken thighs, cut into 3" pieces, on both sides with 1 tsp. freshly ground pepper and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Heat 3 Tbsp. avocado oil or vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in batches if needed, cook chicken, turning occasionally, until golden but not cooked through, about 5 minutes per side. Transfer to a plate.

Reduce heat to medium. Cook 2 medium red onions, thinly sliced, 15 large garlic cloves, finely chopped, and remaining 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt in pot, stirring occasionally, until tender and golden, about 5 minutes. Add 1 Scotch bonnet or habanero chile, finely chopped, and ¼ cup tomato paste; cook, stirring, until fragrant, about 2 minutes. Add one 14.5-oz. can diced tomatoes, ½ cup natural peanut butter, 1 Tbsp. chipotle chile powder, and 1 Tbsp. dried thyme, then pour in 2 cups unsweetened coconut milk (from two 13.5-oz. cans). Mix well; bring to a simmer. Add reserved greens; return chicken to pot. Cover and transfer to oven. Braise until greens are tender and chicken is cooked through, 30–35 minutes.

Serve chicken and greens with steamed white rice and lemon wedges for squeezing over.