Best Chicken And Peanut Stew Recipes

CHICKEN AND SWEET POTATO PEANUT STEW

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.

CHICKEN AND VEGETABLE STEW IN PEANUT BUTTER TOMATO SAUCE: MAFE

Steps:

• In a large pot, heat oil until hot and brown chicken pieces on all sides. Remove chicken temporarily.
• In the same frying pan, add the onions and stir until soft and slightly brown. Add the tomato paste and salt, and stir well.
• Add all the prepared vegetables and fish sauce to the pot. Return the chicken to the pot and add just enough water to cover. Bring to a boil, stir, and reduce heat to medium. Simmer for approximately 30 minutes. Check the vegetables to avoid overcooking, removing them in a bowl as they are done.
• When all the vegetables are cooked and removed from the stew, add the peanut butter or "tigadege", 1 tablespoon at a time to make sure it is well dissolved in the broth. Add the Scotch bonnet pepper, if using and simmer until broth thickens, about 20 to 30 minutes.
• Return all the vegetables to the pot and simmer 5 minutes more. Serve over white rice.

SWEET POTATO, KALE AND CHICKEN STEW WITH PEANUT SAUCE

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.

AFRICAN CHICKEN AND PEANUT STEW

Steps:

• In a large, heavy pot, heat the oil on med-high. When hot, add the onions and sweet potatoes, stir and cook until onions are soft and translucent.
• Add chicken, cook til opaque.
• Stir in the garlic, curry powder, coriander, cumin, and crushed red chiles. Cook 1 minute.
• Add the carrots, celery, ginger, cinnamon, bay leaf, salt, chicken broth, and tomato paste.
• Bring the liquid to a boil, then cover and simmer on low for 45 minutes.
• When the stew has cooked for 45 minutes, stir in the peanut butter. Cook another 3 minutes, uncovered for the flavors to blend.
• Stir in the chopped tomato and bell pepper. Simmer until the tomatoes and pepper are softened but still retain their shape, 3 to 5 minutes.
• Stir in lemon juice. Serve with the chopped cilantro on the top, and additional red pepper flakes on the side, if desired.
• I like to serve this stew over hearty brown rice. Healthy and delicious!

PORK CHICKEN AND POTATO STEW IN PEANUT SAUCE

Steps:

• Rinse pork and pat dry; season with salt & pepper.
• Heat 2 Tbls. oil in a heavy 5-quart pot over moderately high heat until hot but not smoking.
• Add pork, in 3 batches, and cook, turning, until golden brown, about 6 minute per batch (adding oil, 1 tbls. at a time, as needed).
• Transfer, as cooked, with a slotted spoon to a bowl, leaving fat in pot.
• Rinse chicken and pat dry; season with salt and pepper.
• Add 1-1/2 tbls. oil to fat in pot and heat over moderately high heat.
• Add chicken and cook, turning, until golden brown, about 3 minute
• Transfer with a slotted spoon to bowl with pork.
• Add potatoes, onion and garlic to pot; cook over moderately high heat until onion is softened, about 3 minute.
• Stir in broth, corn, adobo sauce and peanut butter.
• Return pork and chicken to pot with any drippings and push into liquid.
• Simmer, uncovered, stirring occasionally, until slightly thickened, meat is cooked through and potatoes are fork tender, 35 min.; salt and pepper to taste.
• To serve, ladle stew into bowls and garnish with cilantro, if desired.

MAFÉ (SENEGALESE CHICKEN AND PEANUT BUTTER STEW)

Steps:

• Season chicken with salt and pepper. Heat oil in a heavy medium pot over medium heat. Working in batches, lightly brown chicken all over, then transfer to a bowl as done. Add onions to pot and cook, stirring often with a wooden spoon, until soft, about 5 minutes. Combine peanut butter and 1 ½ cups cold water in a small bowl. Combine tomato paste and 2 cups hot water in another bowl. Stir peanut butter and tomato paste mixtures into pot, scraping any browned bits stuck to the bottom of the pot with a wooden spoon. Return chicken to pot and stir well, then add carrots and herbs. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until chicken is tender, about 1 hour. Adjust seasonings. Remove herbs. Serve with hot cooked rice.

CURRIED CHICKEN AND PEANUT STEW

Steps:

• In a large non-stick saute pan, sear chicken breasts on each side for 1 minute; set aside.
• In the same pan, saute shallot, celery and carrot in 2t oil on low for about 5 minutes or until softened.
• Sprinkle with curry powder; mix well.
• Slowly add beer and stir as curry begins to thicken.
• Remove from heat and set aside.
• In a 8qt stockpot, saute garlic in remaining 1t olive oil over med heat for 1 minute.
• Add chicken, bay leaves& tomatoes; cover& simmer for 20 minutes, stirring occasionally.
• Add curry mixture to the chicken and tomatoes, along with the chile pepper, parsley, and peanut butter/water.
• When all is well combined, add stock and simmer, covered, for 30 minutes.
• Remove bay leaves.
• Remove chicken breasts, cool (enough so that it can be easily removed from the bone) and dice the meat.
• Return chicken to stockpot.
• If desired, add sugar and cilantro.
• Taste, adjust seasonings, and serve.

CHICKEN AND PEANUT STEW

Steps:

• Heat oil in large skillet on medium heat. Add chicken; cook 8 to 10 min. or until all pieces are evenly browned on both sides, turning occasionally. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
• Mix peanut butter and tomato paste in medium bowl until blended. Add tomatoes and chicken broth; mix well.
• Add onions, carrots and garlic to reserved chicken drippings in skillet; cook 5 min. or until crisp-tender, stirring frequently. Add peanut butter mixture; mix well.
• Return chicken to skillet; stir until evenly coated with sauce. Bring to boil; partially cover skillet with lid. Simmer on medium-low heat 1-1/2 hours or until chicken is done (165ºF). About 20 min. before stew is done, cook rice as directed on package, omitting salt.
• Serve stew over rice; sprinkle with nuts.

CHICKEN AND PEANUT STEW

Steps:

• 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.