Best 2 Chicken And Sweet Potato Peanut Stew Recipes

Chicken and sweet potato peanut stew is an African dish made with chicken, sweet potatoes and peanuts and can be found in many variations across the continent. This stew is a hearty and delicious meal, perfect for a cozy dinner. It is also easy to make and can be customized to your liking. Whether you are looking for a classic African dish or something new and exciting, chicken and sweet potato peanut stew is a great choice. This article will provide you with the best recipe to cook this delicious stew, along with tips and tricks to ensure it comes out perfect every time.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND SWEET POTATO PEANUT STEW

Chicken and Sweet Potato Peanut Stew image

A bowl of this sweet-and-savory stew can warm up even the chilliest days. Sweet potatoes and chicken are added to a hearty stew base of peanut butter and coconut milk, flavored with gingerroot, garlic and a touch of jalapeño. It's an easy, no-fuss way to serve something surprising but comforting for dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 19

Ingredients

6 boneless skinless chicken thighs, cut into 2-inch pieces (1 1/2 lb)
1 teaspoon salt
2 tablespoons olive oil
1 cup chopped onions
2 tablespoons finely chopped fresh gingerroot
4 cloves garlic, finely chopped
1 medium jalapeño chile, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
1 can (13.66 oz) unsweetened coconut milk (not cream of coconut)
1 cup Progresso™ chicken broth (from 32-oz carton)
1 bag (5 oz) baby spinach
1/2 cup creamy peanut butter
1 tablespoon packed brown sugar
2 tablespoons lime juice
2 teaspoons soy sauce
1/3 cup chopped fresh cilantro
1/3 cup chopped roasted peanuts
Lime wedges

Steps:

Season chicken with 1/2 teaspoon of the salt.
In 5-quart Dutch oven, heat oil over high heat. Add chicken; cook 5 to 7 minutes, stirring occasionally, until lightly browned. Using slotted spoon, remove chicken from Dutch oven. Reduce heat to medium; add onions. Cook 4 to 6 minutes, stirring occasionally, until softened. Add gingerroot, garlic and jalapeño chile. Cook and stir 1 minute. Add flour; cook and stir 1 minute. Add browned chicken, sweet potatoes, coconut milk, broth and remaining 1/2 teaspoon salt. Heat to boiling. Reduce heat to low; cover and simmer about 10 minutes or until sweet potato is tender. Gradually add spinach, stirring until wilted.
Stir in peanut butter, brown sugar, lime juice and soy sauce. Divide among serving bowls; garnish with cilantro and peanuts. Serve with lime wedges.

Nutrition Facts : Calories 580, Carbohydrate 28 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 15 g, ServingSize 1 1/3 Cups, Sodium 870 mg, Sugar 10 g, TransFat 0 g

SWEET POTATO, KALE AND CHICKEN STEW WITH PEANUT SAUCE

Sweet Potato, Kale and Chicken Stew With Peanut Sauce image

I made this up combining several recipes for sweet potato and kale soup and African peanut chicken stew. In place of ras el hanut you can use curry. Try one tablespoon peanut butter, it might be enough if you don't want it too strong.

Provided by Mia in Germany

Categories One Dish Meal

Time 40m

Yield 3 , 3 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb chicken breast
1 lb sweet potato
2 cups kale, shredded
2 shallots
1 garlic clove
1 inch ginger
1 tablespoon tamari
2 tablespoons olive oil
2 tablespoons peanut butter, natural style
1 tablespoon ras el hanout spice mix
salt, to taste

Steps:

Cook the chicken breasts with one shallot in 1 cup salted water until done.
Shred the chicken breasts, put back into broth and set aside.
Chop the second shallot, garlic clove and ginger finely.
Slice sweet potatoes into 1/2 inch thick, bite size pieces (the size that can be eaten with a spoon).
In a large, deep pan heat 2 tablespoons olive oil at medium heat and fry shallot, garlic and ginger with one tablespoon ras el hanut (or curry) until fragrant.
Add sliced sweet potato, fry until lightly browned, about 10 minutes.
Add kale and tamari and mix, then add chicken broth and meat, mix well, cover and let simmer for about five minutes.
Mix one tablespoon peanut butter with 1/2 cup hot water, stir until smooth.
As soon as sweet potatoes are soft, add dissolved peanut butter. Season with salt to taste and try if you want to add another tablespoon peanut butter.
Mix well, let simmer for another minute and serve immediately.

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling around while you're cooking.
Use Fresh Ingredients: Fresh ingredients will give your stew the best flavor. If possible, use organic chicken and sweet potatoes.
Season Generously: Don't be afraid to season your stew with plenty of salt and pepper. You can also add other spices, such as cumin, chili powder, or paprika, to taste.
Cook the Chicken Thoroughly: Make sure the chicken is cooked through before you add it to the stew. This will help prevent foodborne illness.
Simmer the Stew for at Least 30 Minutes: This will allow the flavors to meld and develop. The longer you simmer the stew, the better it will taste.
Serve with Rice or Quinoa: This stew is delicious served over rice or quinoa. You can also serve it with bread or tortillas.

Conclusion:

This chicken and sweet potato peanut stew is a delicious and easy-to-make meal that's perfect for a weeknight dinner. It's packed with flavor and nutrients, and it's sure to be a hit with the whole family. So next time you're looking for a quick and easy meal that's also healthy and delicious, give this stew a try. You won't be disappointed!