Chicken and Peanut Stew
Tender pieces of spice-rubbed chicken are cooked in a sauce thickened with peanut butter. This recipe comes from Stacey Solie of Seattle.
- Total Time:
- Servings: 4
Source: Everyday Food, November 2003
- 1 whole chicken (3 1/2 pounds), cut into 8 pieces
- 1 garlic clove, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- Coarse salt and ground pepper
- 1 tablespoon canola oil
- 1 large onion, coarsely chopped
- 2 jalapeno chiles, finely chopped (seeds and ribs removed for less heat)
- 6 plum tomatoes, coarsely chopped
- 1 large sweet potato, peeled and cut into 1-inch chunks
- 1/3 cup smooth peanut butter
- 1 can (14.5 ounces) reduced-sodium chicken broth
Rub chicken with garlic and spices; season with salt and pepper. Heat oil in a large pot or Dutch oven over medium heat. Working in 2 batches, brown chicken on all sides, turning as needed, 6 to 8 minutes. Transfer to a plate; set aside.
Add onion and jalapeno to pot, and cook, stirring often, until onion is translucent, 6 to 8 minutes. Add tomatoes and sweet potato; cook, stirring occasionally, 2 minutes.
Add peanut butter and broth to pot; bring to a boil. Reduce heat to a simmer, and add chicken. Cover, and simmer until chicken and potatoes are very tender, 25 to 30 minutes. Serve hot.