Chicken-Peanut Stew Recipe

Name: Chicken-Peanut Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium white onions, sliced; 2 carrots, peeled and cut into 1-inch pieces; 2 Scotch bonnet chilies, cut in half, seeds and ribs removed; One 3-inch piece ginger, peeled and sliced; 2 bay leaves; 6 white peppercorns; 4 cups water; 4 boneless, skinless chicken thighs, each cut into 4 pieces; 4 boneless, skinless chicken breasts, each cut into 4 pieces; 2 cups unsalted peanuts; 3 tablespoons olive oil; 2 baking potatoes, peeled and cut into 2-inch cubes; 4 tomatoes, cut into quarters, or 2 cups roughly chopped canned tomatoes; 1 teaspoon salt; 1 pound spinach, tough stems removed, washed

Servings: persons

2 medium white onions, sliced
2 carrots, peeled and cut into 1-inch pieces
2 Scotch bonnet chilies, cut in half, seeds and ribs removed
One 3-inch piece ginger, peeled and sliced
2 bay leaves
6 white peppercorns
4 cups water
4 boneless, skinless chicken thighs, each cut into 4 pieces
4 boneless, skinless chicken breasts, each cut into 4 pieces
2 cups unsalted peanuts
3 tablespoons olive oil
2 baking potatoes, peeled and cut into 2-inch cubes
4 tomatoes, cut into quarters, or 2 cups roughly chopped canned tomatoes
1 teaspoon salt
1 pound spinach, tough stems removed, washed

1
Combine the onions, carrots, chilies, ginger, bay leaves, peppercorns, and water in a medium pot and bring to a boil over high heat. Reduce the heat to medium, add the chicken thighs, and simmer, uncovered, for 15 minutes. Add the chicken breasts and simmer for another 10 minutes, or until the chicken is cooked through.
2
While the chicken is simmering, toast the peanuts in a small dry saute pan over medium heat until golden brown and fragrant. Let cool, then grind 1 cup of the toasted peanuts in a blender to a smooth paste. Set aside.
3
Using tongs, remove the chicken from the cooking liquid and set aside. Using a slotted spoon, transfer the vegetables to a food processor; discard the bay leaves. Puree the vegetables until smooth. Set the broth aside.
4
Heat the oil in a large saute pan over medium heat. When it begins to shimmer, add the potatoes and saute until they are golden brown, about 10 minutes. Add the chicken pieces and brown them on all sides, about 10 minutes. Remove the pan from the heat.
5
Stir the vegetable puree into the broth and bring to a boil. Add the peanut puree and the remaining cup of whole peanuts and whisk until well combined. Add the tomatoes, chicken, and potatoes and simmer until heated through, about 5 minutes.
6
Remove from the heat and season with the salt. Add the spinach and stir until the spinach is wilted.
7
Serve with Yellow Rice.

1018

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 15 ingredients. The key ingredients include: 2 medium white onions, sliced, 2 carrots, peeled and cut into 1-inch pieces, 2 Scotch bonnet chilies, cut in half, seeds and ribs removed, One 3-inch piece ginger, peeled and sliced, and more.

Yes, Chicken-Peanut 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 Stew

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