Chicken in sauce with added peanuts

Ingredients

• 2 onions
• 4 chicken legs
• 2 tablespoons peanut butter
• 1 tablespoon vegetable oil
• 1 tablespoon tomato paste
• Fine salt
• Ground black pepper
• 180 g rice
• Peel and finely chop the onions.
• Remove the skin from the chicken thighs.
• In a casserole dish, heat the oil over high heat and place the chicken legs to brown for 10 minutes, turning them regularly until they are golden brown on all sides.
• Keep warm.
• Add the peanut paste and tomato paste to the casserole dish.
• Pour 3 glasses of water, add salt and pepper.
• With a wooden spoon or spatula, scrape the bottom of the pan to remove the cooking juices from the chicken and mix to obtain a homogeneous sauce. Reduce heat to low.
• Put the chicken legs back in the sauce and cover.
• Simmer chicken thighs for 45 minutes, stirring regularly.
• Meanwhile, cook the rice.
• Serve the rice with the chicken thighs, generously topped with peanut and tomato sauce.