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Chicken Peanut Stew
4.7 from 30 votes

Chicken Peanut Stew

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!!

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
  3. Add the garlic, ginger, coriander, 2 teaspoons salt, pepper, optional cayenne, and cook for about 1 minute, or until fragrant; stir frequently.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 6 Servings

Amount Per Serving

Calories 568

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.