Cook Along: Caldo de Mancarra — The Culinary Codex

Cook Along: Caldo de Mancarra

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500g bone-in chicken pieces (thighs and drumsticks)
200g smooth natural peanut butter (no sugar added)
2 medium sweet potatoes (about 400g), peeled and cut into 3cm cubes
3 Roma tomatoes, roughly chopped
2 tbsp tomato paste
1 large onion, finely diced
3 cloves garlic, minced
1 scotch bonnet or habanero pepper, left whole
750ml water or chicken broth
2 tbsp vegetable oil
Juice of 1 lime
Salt to taste

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