Peanut Butter Braised Chicken and Veggies recipe

1

large bunch of kale

3

pounds Skinless, boneless chicken thighs, cut into 3-inch pieces

1

tsp. freshly ground pepper

2

Tablespoon. plus 1 tsp. Diamond Crystal or 4 tsp. Morton kosher salt shared

3

Tablespoon. avocado oil or vegetable oil

2

medium red onions, thinly sliced

fifteen

large garlic cloves, finely chopped

1

Scotch Bonnet or Habanero Chili, finely chopped

¼

cup of tomato paste

1

14.5 ounces. can diced tomatoes

½

cup natural peanut butter

1

Tablespoon. Chipotle Chili Powder

1

Tablespoon. dried thyme

2

cups unsweetened coconut milk (from two 13.5-ounce cans)

Steamed White Rice and Lemon Wedges (for serving)