Tantalize your taste buds with a culinary journey to West Africa with this delectable Pork, Chicken, and Potato Stew in Peanut Sauce. This savory dish is not only bursting with flavor but also a vibrant tapestry of textures, combining tender pork, succulent chicken, and hearty potatoes in a luscious peanut sauce. Embark on this taste adventure as we delve into the depths of this West African delicacy, exploring the harmonious blend of spices, the richness of the peanut sauce, and the tender heartiness of the meat and potatoes. Discover the culinary artistry behind this dish, from selecting the freshest ingredients to mastering the art of simmering the stew to perfection. Along the way, uncover the secrets of creating a flavorful peanut sauce that strikes the perfect balance between creamy and tangy. Whether you're a seasoned home cook or just starting your culinary exploration, this recipe promises an unforgettable taste experience that will transport you to the vibrant heart of West African cuisine.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN AND SWEET POTATO PEANUT STEW
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
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
POTATO CHICKEN STEW
A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt content.
Provided by sal
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
- Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.
Nutrition Facts : Calories 307 calories, Carbohydrate 32.9 g, Cholesterol 80.1 mg, Fat 4.5 g, Fiber 5.4 g, Protein 34 g, SaturatedFat 1.3 g, Sodium 1113.3 mg, Sugar 5.3 g
CHICKEN, PORK AND POTATOES IN PEANUT SAUCE
This is a nice meat and potatoes dish of Peruvian origin adapted from South American Food and Cooking by Jenni Fleetwood and Marina Fillipelli. This is a subtley flavored, hearty and filling dish. I increased the seasonings from the original recipe, but naturually, you can add as much or as little as you like. If you like a little heat, it would probably be good with some tabasco. I may add some carrots some time as well.
Provided by pattikay in L.A.
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- If using salted peanuts, rinse and pat dry. Grind peanuts in food processor till finely ground. (You can use unsalted, unroasted peanuts and toast them over low heat in a frying pan for about 2-3 minutes before grinding.).
- Heat half the olive oil in a heavy skillet or dutch oven. Add the chicken pieces, season with salt and pepper to taste and cook for about 10 minutes, or till golden brown all over.
- Transfer chicken to a plate using a slotted spoon.
- Add the pork to the pan, seasoning with salt and pepper, and saute for 3-4 minutes, till golden brown.
- Transfer to plate with cooked chicken.
- Add remaining oil to pan and lower heat. Stir in onion and cook for 5 minutes, adding water if it begins to stick.
- Stir in garlic, paprika and cumin and cook for 1 minute.
- Add the sliced potatoes, stir and cover the pan; cook for 3 minutes. (potatoes that break down during boiling work best here - I used russets).
- Add the stock and ground peanuts; bring to a boil, then simmer gently for 20-30 minutes.
- Return chicken and pork to the pan and bring to a boil.
- Lower the heat, replace the lid and simmer for 6-8 minutes, till meat is cooked through.
- Avoid overcooking so that the meat does not become tough and stringy.
- Garnish the stew with egg slices, black olives and parsley if desired (I didn't use any of these and it was still very nice).
- Serve over cooked rice (unless you really don't like the idea of potatoes and rice together - I loved it!).
CHICKEN AND SAUSAGE STEW WITH OVEN ROASTED POTATOES
Provided by The Hearty Boys
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Melt 6 tablespoons of the butter in a large, heavy bottomed stockpot over medium heat. Just before the butter begins to brown, add the chicken. Season with a little salt and pepper and cook until browned on all sides, about 8 minutes. Add the andouille and cook 2 more minutes. Remove the meat to a large dish and set aside.
- Melt the remaining butter in the same pot. Add the onion, garlic, carrot, fennel, thyme and bay leaves and cook over medium heat until the onion turns translucent, about 20 minutes.
- As the vegetables cook, pour the chicken stock into a large saucepan. Place over medium heat and bring to a simmer. Reduce heat to low.
- When the vegetable mixture is ready, add the orange zest to the pot along with the reserved meat and any juices. Mix well. Add the flour and stir to coat the vegetables and meat. Cook 2 minutes. Add the wine and stir. The mixture will thicken immediately. Add the warm chicken stock to the pot 1 cup at a time, stirring as the stock is added. Once all of the stock has been used, bring the stew to a simmer for 20 minutes. Ladle into bowls and serve.
- Preheat oven to 375 degrees F.
- In a large bowl, toss the potatoes together with the oil, salt pepper, thyme, rosemary and parsley. Place the potatoes on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the potatoes are fork tender, golden brown and crispy. Remove from oven and serve as a bed for the stew.
PORK CHICKEN AND POTATO STEW IN PEANUT SAUCE
Make and share this Pork Chicken and Potato Stew in Peanut Sauce recipe from Food.com.
Provided by children from A to Z
Categories < 4 Hours
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 759.9, Fat 35.6, SaturatedFat 9.5, Cholesterol 124.4, Sodium 650.4, Carbohydrate 63.7, Fiber 7.7, Sugar 3.4, Protein 48.1
PORK IN PEANUT SAUCE
A quick and easy, delicious way to serve pork! Can be served over a bed of chopped romaine for a low-carb meal, or noodles for the traditionalists. The oil you use will make all the difference: the peanuttier the better; an obscure brand from the ethnic section of the supermarket is usually a better bet than one of the cheaper, mass-market varieties.
Provided by GILL846
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside.
- Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.
Nutrition Facts : Calories 574.5 calories, Carbohydrate 28.4 g, Cholesterol 80.7 mg, Fat 35.1 g, Fiber 5.9 g, Protein 40.7 g, SaturatedFat 9.4 g, Sodium 2131 mg, Sugar 5.1 g
Tips:
- To make the most of the flavors in this stew, use high-quality ingredients. Look for free-range chicken and pork, and organic vegetables whenever possible.
- Don't be afraid to adjust the amount of peanut butter in the sauce to your liking. If you want a richer flavor, add more peanut butter. If you prefer a lighter sauce, use less.
- This stew can be made ahead of time and reheated when you're ready to serve it. It's also a great option for freezing, so you can enjoy it later.
- Serve the stew with your favorite sides, such as rice, mashed potatoes, or roasted vegetables.
Conclusion:
This pork, chicken, and potato stew in peanut sauce is a flavorful and satisfying dish that's perfect for a weeknight meal. It's easy to make, and it can be tailored to your liking. So next time you're looking for a comforting and delicious meal, give this stew a try.
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