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Contrichop
ContrichopContrichop is a traditional Equatorial Guinean recipe for a the classic stew of chicken and onions in a peanut base. The full recipe is presented here and I hope you enjoy this classic Equatorial Guinean version of: Contrichop.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
6–8
Rating: 
Tags : Chicken RecipesFowl RecipesVegetable RecipesEquatorial-guinea Recipes
Though Spanish, Portuguese and French are the official languages of Equatorial Guinea, Pidgin English is also spoken and recognized. The name of this dish comes from the Pidgin 'country food'.
Ingredients:
1 whole chicken, jointed into serving-sized pieces
2 onions, chopped
oil for frying
100g crushed peanuts
water or chicken broth, to cover
salt, to taste
toasted peanuts, to accompany
Method:
Heat the oil in a large pan, add the chicken pieces and fry until browned all over. Remove the chicken pieces with a slotted spoon and set aside. Add the onion to the oil remaining in the pan and fry for about 4 minutes, or until soft and translucent.
Return the chicken to the pot and scatter over the crushed peanuts. Add enough water or broth to just over the ingredients and season to taste with salt.
Bring the mixture to a boil and cook, covered, for about 40 minutes or until the chicken is tender and the stock has thickened to a gravy.
Serve hot, accompanied by white rice, grated coconut and toasted peanuts.
