Chicken Peanut Stew

Name: Chicken Peanut Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 Servings
Ingredients: 3 tablespoons coconut oil; 1 medium/large sweet Vidalia or yellow onion; 1 medium/large red bell pepper; 1 pound boneless skinless chicken breast; 3 cloves garlic; 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger; 2 teaspoons ground coriander; 2 + teaspoons kosher salt; 1 teaspoon freshly ground black pepper; ¼ teaspoon cayenne pepper; 3 cups low sodium-vegetable or chicken broth; one 15-ounce can petite diced tomatoes; 1 large/extra-large sweet potato; ¾ cup creamy peanut butter; ½ cup fresh cilantro; 2 tablespoons rice vinegar; about 3/4 cup salted peanuts

User Reviews

4.7

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 Servings
Calories
568 kcal
Course
Lunch

Chicken Peanut Stew

Jade Rice

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Chicken Peanut Stew - EASY, one pot, ready in about 30 minutes, and hearty comfort food at its finest!! So many layers of DELISH flavors and textures! Just the thing to warm you up!!

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Ingredients

Servings

3 tablespoons coconut oil olive or peanut oil may be substituted
1 medium/large sweet Vidalia or yellow onion diced small
1 medium/large red bell pepper seeded and diced small
1 pound boneless skinless chicken breast diced into bite-sized pieces
3 cloves garlic finely minced or pressed
2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger finely chopped
2 teaspoons ground coriander
2 + teaspoons kosher salt or to taste
1 teaspoon freshly ground black pepper or to taste
¼ teaspoon cayenne pepper optional and to taste
3 cups low sodium-vegetable or chicken broth or as desired (see step 5. below)
one 15-ounce can petite diced tomatoes do not drain
1 large/extra-large sweet potato peeled and diced small
¾ cup creamy peanut butter
½ cup fresh cilantro finely minced
2 tablespoons rice vinegar apple cider vinegar may be substituted
about 3/4 cup salted peanuts for garnishing

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Instructions

To a large stockpot or Dutch oven, add the oil, onion, red pepper, and sauté over medium-high heat until the vegetables begins to soften about 5 minutes; stir intermittently.
Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
Add the garlic, ginger, coriander, 2 teaspoons salt, pepper, optional cayenne, and cook for about 1 minute, or until fragrant; stir frequently.
Add the broth, tomatoes, sweet potato, reduce the heat to medium, cover, and allow stew to gently boil for about 15 minutes, or until sweet potatoes are cooked through.
Add the peanut butter and stir until combined. Taste stew and check for seasoning balance; add additional salt (I added 1 additional teaspoon), pepper, cayenne, coriander, etc. to taste. If you prefer more broth, add 1+ additional cups broth, to taste.
Add the cilantro, rice vinegar, and stir to combine. Garnish with peanuts and serve immediately. Stew will keep airtight in the fridge for up to 5 days or in the freezer for up to 2 months.

Nutrition Information

Show Details

Serving 1 Calories 568kcal (28%) Carbohydrates 30g (10%) Protein 38g (76%) Fat 35g (54%) Saturated Fat 11g (55%) Polyunsaturated Fat 19g Cholesterol 65mg (22%) Sodium 907mg (38%) Fiber 9g (36%) Sugar 10g (20%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 568 kcal

% Daily Value*

Serving	1
Calories	568kcal	28%
Carbohydrates	30g	10%
Protein	38g	76%
Fat	35g	54%
Saturated Fat	11g	55%
Polyunsaturated Fat	19g	112%
Cholesterol	65mg	22%
Sodium	907mg	38%
Fiber	9g	36%
Sugar	10g	20%