Ingredients for 6 servings:
1. 2 tablespoons vegetable oil
2. 2 medium white onions, chopped
3. 4 garlic cloves, peeled and crushed
4. 4 medium tomatoes, chopped
5. 2 tablespoons soy sauce
6. 2 tablespoons peanut butter
7. 2 (13 1/2 ounce) cans coconut milk
8. 2 bunches fresh cilantro (about 2.5 ounces per bunch, separate the leaves and the roots)
9. 1/4 cup chili-garlic sauce, Lee Kum Kee (or to taste)
10. 2 lemons, juice of, only
11. 1/2-1 teaspoon salt (to taste)
12. 1 (3 -4 lb) whole chickens
13. 2 -3 tablespoons palm oil (azeite de dendÃ)
1. Heat the vegetable oil in a pan that will hold all the ingredients. A 4-quart Dutch oven is good.
2. Saute chopped onions and crushed garlic in the hot oil until onion is translucent.
3. Add the chopped tomatoes, soy sauce, peanut butter, coconut milk and stems of the cilantro (slightly bruised by hitting them with the flat side of a knife) (Hint: tie stems together with string so it is easy to remove them later on).
4. Add one tablespoon of the palm oil if you are using it.
5. Stir well and bring to a boil. Allow to boil for 3-5 minutes.
6. Reduce heat and cook down for 15-20 minutes.
7. Remove cilantro stems.
8. Add chili garlic sauce (this is an important ingredient), lemon juice, salt, chicken pieces and last two tablespoons of palm oil.
9. Bring to a boil, then reduce to a simmer and cover. Cook for 30-40 minutes or until chicken pieces are done. Stir occasionally. Cook uncovered for the last 10 minutes.
10. Garnish with chopped cilantro leaves and serve over steamed rice.
11. Corn cobs are a nice side dish.