Best 2 Chicken And Sweet Potato Peanut Stew Recipes

Indulge in the vibrant flavors and aromas of the delectable Chicken and Sweet Potato Peanut Stew, a culinary journey that harmonizes African, Indian, and Thai influences. Savor the succulent chicken, tender sweet potatoes, and crisp vegetables enveloped in a creamy peanut sauce that tantalizes your taste buds. Embark on a sensory adventure as you explore variations of this stew, including a vegan version that caters to diverse dietary preferences. Discover the secrets behind creating a flavorful base with aromatic spices, coconut milk, and peanut butter. Learn how to achieve the perfect balance of flavors by incorporating ginger, garlic, and serrano peppers, and elevate your stew with the vibrant colors and textures of bell peppers, carrots, and spinach.

Here are our top 2 tried and tested recipes!

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:

Prep Your Ingredients: Before you start cooking, make sure all your ingredients are prepped and measured. This will ensure the cooking process goes smoothly.
Use High-Quality Ingredients: The quality of your ingredients will greatly affect the taste of your dish. Whenever possible, use fresh, organic ingredients.
Don't Overcook the Chicken: Overcooked chicken is tough and dry. Cook it just until it is cooked through, about 10-12 minutes per side.
Add Some Heat: If you like your stews spicy, add a teaspoon or two of chili powder or cayenne pepper to the pot.
Garnish Before Serving: Garnish your stew with fresh herbs, such as cilantro or parsley, before serving. This will add a pop of color and flavor.

Conclusion:

Chicken and sweet potato peanut stew is a flavorful and satisfying dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your stew spicy or mild, with or without vegetables, this recipe is sure to please. So next time you're looking for a quick and easy dinner, give chicken and sweet potato peanut stew a try!