Chicken XimXim with Ground Peanuts

Chicken XimXim with Ground Peanuts (Adapted from EW)

1 tablespoon plus 1 teaspoon olive oil, divided
2 pounds boneless, skinless chicken breasts, cut into small chunks
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 large onion, chopped
1 red bell pepper, chopped
6 plum tomatoes, chopped
1/4 cup chopped fresh parsley
4 cloves garlic, minced
1/4 cup dried shrimp
1/4 cup roasted peanuts
14 ounce can chicken broth
3/4 cup light coconut milk

In a large saucepan, heat 2 teaspoons oil over medium-high heat. Add chicken, salt and pepper. Cook until no longer pink, about 5-7 minutes. Scoop out into a bowl and set aside.

Over medium heat, add the remaining oil into the saucepan. Add onion and bell pepper - cook until softened, about 5 minutes. Mix in tomatoes, parsley and garlic. Reduce heat to a simmer and cook until thick and bubbly, 10 to 15 minutes - be sure to stir often.

Pulse dried shrimp and peanuts in a food processor until finely ground.

Pour in broth, coconut milk and the peanut mixture to the pot. Bring the heat back to medium and cook until the mixture begins to thicken a little more - about 10 - 15 minutes. Stir in the cooked chicken and heat a couple minutes until warmed through.

Makes 6-8 servings.

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