PEANUT BUTTER CHICKEN STEW RECIPES
PEANUT CHICKEN STEW RECIPE | SOUTHERN LIVING
A lot of times, when people say a soup is thick enough to be a meal, they're playing you. But this soup sustains, partly because of protein-rich ingredients like peanuts and chicken. This hearty stew takes its cues from West Africa, particularly Senegal and The Gambia, known for peanut, or groundnut, stews. It's also easy to make and quite satisfying for those who love peanut butter. And this recipe puts the African staple—peanuts—to good use in this slightly spicy stew. Chunky, creamy, or natural? It doesn't matter what type of peanut butter you use here, as this recipe is topped off with unsalted peanuts to provide an earthy bite. The added bonus of peanut butter gives the stew a silky texture, nutty flavor, and a welcomed crunch. And added spices, like curry powder and ground red pepper, offer a flavorful contrast to the sweetness of the peanut butter and broth, while the chicken and vegetables really beef up this filling stew. The broth we use in this recipe is made with celery, onions, carrots, and sweet potatoes. The vegetables for the broth are cooked in olive oil in a large stockpot until tender, short of falling apart. Lastly, the sweet potato mixture is blended in a food processor or blender until smooth. We recommend making the sweet potato broth on the same day you plan to prepare the Peanut Chicken Stew, but it can be cooled and refrigerated in an airtight container for up to 5 days, if you don't have time to prepare both recipes. Feel free to make a vegetarian version of this stew by omitting the cooked chicken. You can enjoy it served in individual bowls, or over a bed of fluffy brown or white rice.
Provided by Southern Living
Categories Stew
Total Time 1 hours 45 minutes
Yield Serves 6
Number Of Ingredients 8
Steps:
- Stir together first 5 ingredients and 4 cups Sweet Potato Broth in a medium stockpot. Bring to a simmer over medium, stirring occasionally, and simmer, stirring occasionally, 20 minutes or until thickened. Stir in up to 2 cups broth, 1/2 cup at a time, until desired consistency is reached. Add salt to taste. Sprinkle with peanuts, and serve immediately.
WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN | ALLRECIPES
African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". This keeps up to 4 days, chilled in an airtight container.
Provided by Ellie Krieger
Categories Soups, Stews and Chili Recipes Stews Chicken
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 18
Steps:
- Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
- Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
- Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
- Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.
Nutrition Facts : Calories 444.2 calories, CarbohydrateContent 32.9 g, CholesterolContent 61.2 mg, FatContent 21.2 g, FiberContent 7.4 g, ProteinContent 33.2 g, SaturatedFatContent 4.2 g, SodiumContent 702.1 mg, SugarContent 11 g
DUTCHIE POT PEANUT BUTTER CHICKEN STEW - AINSLEY HARRIOTT
From ainsley-harriott.com
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AFRICAN CHICKEN PEANUT STEW RECIPE - SIMPLY RECIPES
Feb 03, 2010 · Ingredients 2-3 pounds chicken legs, thighs and/or wings 3 tablespoons vegetable oil 1 large yellow or white onion, sliced 3-inch piece of ginger, peeled and minced 6-8 garlic cloves, chopped roughly 2-3 pounds sweet potatoes, peeled and cut into chunks 1 15-ounce can of crushed tomatoes 1 quart ...
From simplyrecipes.com
From simplyrecipes.com
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AFRICAN CHICKEN STEW (WITH PEANUT BUTTER) - HILDA'S ...
Feb 15, 2020 · Ingredients ? 3 cups cubed chicken breast (20 oz or 3 breasts) ? ¼ cup sesame oil ? 1 large onion (chopped) ? 1½ teaspoon salt ? 1 teaspoon black pepper ? 1 T. curry ? 1 teaspoon ginger powder ? 2 teaspoon crushed red pepper flakes (or less for a milder stew) ? 5 cloves garlic (minced) ? 2 14.5 oz ...
From hildaskitchenblog.com
From hildaskitchenblog.com
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WEST AFRICAN PEANUT STEW WITH CHICKEN L PANNING THE GLOBE
May 02, 2020 · In a bowl, whisk the peanut butter (1 cup) with the other two cups of broth. When fully combined, pour the mixture into the stew pot. Bring the to a boil, reduce heat to a steady low simmer and cook, uncovered , for 1 hour, or until chicken is tender and falling off the bone. Remove stew from heat.
From panningtheglobe.com
From panningtheglobe.com
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WEST AFRICAN-STYLE CHICKEN PEANUT STEW RECIPE | TESCO REAL ...
Stir in the garlic, ginger, ground coriander, cumin and crushed chillies. Cook over a medium-high heat for 5 mins until the chicken is golden. Return the vegetables to the pan and pour in the hot peanut stock. Simmer for 20 mins until the sauce has thickened and the chicken and sweet potato are tender and cooked through.
From realfood.tesco.com
From realfood.tesco.com
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WEST AFRICAN PEANUT STEW RECIPE | ALLRECIPES
Apr 02, 2019 · Directions. Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture.
From allrecipes.com
From allrecipes.com
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