Frango com Jinguba
In a large pan, heat up the oil and fry the chicken until browned all sides.
Add the onion and let it sauté for a few minutes, add the tomato purée and a glass of water, cook over low heat.
Add the peanuts, stir and let it cook at a very low heat, stirring several times until the sauce becomes thick.
Remove from the heat, add the coriander and stir well.
Serve with white rice.