Tiyo Durango

Ingredients

 * 2 T oil (corn, peanut, olive, your choice)
 * 1 medium onion, minced (1 cup)
 * 2 cloves garlic, minced (as much as you like)
 * 1 pound chicken in cubes (boneless, skinless)
 * 2 t salt
 * 1 t black pepper
 * 1 bay leaf
 * (1-3 t cayenne - if you like it spicy)
 * 2 cup chicken stock (The ratio of peanut butter to stock is about 1:1. Adjustments made to this ratio will result in a thicker or thinner domoda)
 * 1-2 cup natural peanut butter
 * 1-2 T tomato paste
 * steamed vegetables (carrots, potatoes, cabbage, eggplant, okra are the most common).

Directions

 * 1) Begin cooking the rice before you begin the domoda.
 * 2) Do not brown as you cook the onions well past the wilted stage (10-15 min).
 * 3) Add the chicken and cook until it is no longer pink (10-15 min). Add the spices.
 * 4) When the chicken is pretty well cooked, add the stock.
 * 5) Heat for about 5 min and stir in the peanut butter.
 * 6) Stir well so the peanut butter has a chance to dissolve into the liquid.
 * 7) Add the tomato paste.
 * 8) As the mixture cooks, the sauce will thicken.
 * 9) Add more liquid if it gets too thick, more peanut butter if it doesn't seem thick enough (be careful not to add too much as it will thicken pretty rapidly).
 * 10) The domoda is ready when the oil begins to separate out of the liquid.
 * 11) This usually takes 15-20 minutes.