Chicken Peanut Butter Stew Recipe

Name: Chicken Peanut Butter Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil; 1/2 cup coarsely chopped onion; One 2- to 3-pound chicken, cut into 8 pieces; Kosher salt and ground black pepper to taste; 2/3 cup crunchy peanut butter from a jar; 2 cups Basic Chicken Stock or commercial chicken broth; 3 cloves garlic, smashed and peeled; 1 dried red chili pepper or 1/4 teaspoon hot red pepper flakes; 2 medium sweet potatoes, peeled and cut into eighths; Juice of 1/2 lemon; 1/2 pound spinach leaves (4 cups loosely packed), cut crosswise into very thin strips; 2 cups Basic White Rice

Servings: persons

2 tablespoons peanut oil
1/2 cup coarsely chopped onion
One 2- to 3-pound chicken, cut into 8 pieces
Kosher salt and ground black pepper to taste
2/3 cup crunchy peanut butter from a jar
2 cups Basic Chicken Stock or commercial chicken broth
3 cloves garlic, smashed and peeled
1 dried red chili pepper or 1/4 teaspoon hot red pepper flakes
2 medium sweet potatoes, peeled and cut into eighths
Juice of 1/2 lemon
1/2 pound spinach leaves (4 cups loosely packed), cut crosswise into very thin strips
2 cups Basic White Rice

1
Heat the oil in a 3-quart saucepan over medium heat.
2
Add the onion and cook, stirring, until soft but not brown, about 6 minutes.
3
Season the chicken with salt and pepper.
4
Add to the pan.
5
Cover loosely and cook, turning once, for 15 minutes, or until lightly browned on both sides.
6
While the chicken is cooking, blend the peanut butter and chicken stock in a blender until smooth.
7
Set aside.
8
In the blender, a food processor or a mortar and pestle, chop the garlic and red pepper almost to a paste.
9
Uncover the pan and add the peanut butter mixture and the garlic-red pepper mixture.
10
Stir to blend and cook for 10 minutes more.
11
Add the sweet potatoes, 1 1/2 teaspoons salt and 1/4 teaspoon pepper and continue cooking for 15 to 30 minutes, or until the sweet potatoes and chicken are cooked.
12
Add the lemon juice and spinach and cook, stirring, for 2 minutes, or until the spinach is wilted.
13
Serve over the rice.

879

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons peanut oil, 1/2 cup coarsely chopped onion, One 2- to 3-pound chicken, cut into 8 pieces, Kosher salt and ground black pepper to taste, and more.

Yes, Chicken Peanut Butter Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Peanut Butter Stew

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