PEANUT CHICKEN STEW

PEANUT CHICKEN STEW image

Categories Chicken

Yield 6

Number Of Ingredients 18

Previous Next

3 cups chopped cooked chicken
1 1/2 cups creamy peanut butter
1 (28-oz.) can diced tomatoes, drained
1 tablespoon curry powder
1 teaspoon ground red pepper
4 to 6 cups Sweet Potato Broth
1/2 cup chopped roasted unsalted peanuts
Garnish: chopped cilantro
Sweet Potato Broth:
2 tablespoons olive oil
1 medium onion, sliced
3 celery ribs, chopped
1 carrot, chopped
1 large sweet potato, peeled and quartered
5 whole cloves
Kosher salt
Freshly ground black pepper
6 cups water

Steps:

Stir together first 5 ingredients and 4 cups Sweet Potato Broth in a medium stockpot. Bring to a simmer over medium heat, 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. Sweet Potato Broth: Heat olive oil in a large stockpot over medium heat. Add onion, celery, and carrot. Cook, stirring often, 8 to 10 minutes or until vegetables are tender. Add sweet potato, cloves, desired amount of kosher salt and freshly ground black pepper, and water. Increase heat to high, and bring to a boil. Reduce heat to medium-low, and simmer 30 to 35 minutes or until sweet potato is tender. Discard cloves. Let mixture stand 15 minutes. Process, in batches, in a food processor or blender until smooth. Season with salt and pepper. Use immediately, or cool completely, and refrigerate in an airtight container up to 5 days. Note: You can freeze cooked and cooled mixture up to 2 months.