Chicken Peanut Stew – EASY, one pot, ready in about 30 minutes, and hearty comfort food at its finest!! So many layers of DELISH flavors and textures! Just the thing to warm you up!!
This stew is hearty comfort food at its finest. Perfect to warm you up when it’s chilly outside.
It’s easy, made in one pot, ready in about 30 minutes, and loaded with layers of flavors and textures.
Start by sweating down sweet Vidalia onions and red peppers before adding chicken, garlic, ginger, coriander, chicken broth, tomatoes, sweet potatoes, and for the finishing touches – cilantro, peanut butter, and peanuts.
If you like peanut sauce, you’re going to love this stew because the broth is almost like drinking peanut sauce which I adored since peanut sauce and I are BFFs.
It sounds like a hodge podge but that’s what soups and stews are generally. Trust me, the flavors and different textures all work wonderfully together.
I took a compilation of recipes I found for African Peanut Stew to create this recipe. I feel like the flavor profile reads more Asian and Thai because of the generous amounts of ginger, coriander, and peanut butter. Then again I have never been to Africa or eaten much African food.
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It reminds me a bit of this Sweet Potato and Chickpea Coconut Curry and this Thai Chicken Coconut Curry. If you’re a fan of anything Asian, Thai, Indian, or have a thing for peanut sauce or sweet potatoes, this stew will be your jam.
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Chicken Peanut Stew
Ingredients
- 3 tablespoons coconut oil, olive or peanut oil may be substituted
- 1 medium/large sweet Vidalia or yellow onion, diced small
- 1 medium/large red bell pepper, seeded and diced small
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
- 3 cloves garlic, finely minced or pressed
- 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
- 2 teaspoons ground coriander
- 2 + teaspoons kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- ¼ teaspoon cayenne pepper, optional and to taste
- 3 cups low sodium-vegetable or chicken broth, or as desired (see step 5. below)
- one 15-ounce can petite diced tomatoes, do not drain
- 1 large/extra-large sweet potato, peeled and diced small
- ¾ cup creamy peanut butter
- ½ cup fresh cilantro, finely minced
- 2 tablespoons rice vinegar, apple cider vinegar may be substituted
- about 3/4 cup salted peanuts, for garnishing
Instructions
- To a large stockpot or Dutch oven, add the oil, onion, red pepper, and sauté over medium-high heat until the vegetables begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, ginger, coriander, 2 teaspoons salt, pepper, optional cayenne, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the broth, tomatoes, sweet potato, reduce the heat to medium, cover, and allow stew to gently boil for about 15 minutes, or until sweet potatoes are cooked through.
- Add the peanut butter and stir until combined. Taste stew and check for seasoning balance; add additional salt (I added 1 additional teaspoon), pepper, cayenne, coriander, etc. to taste. If you prefer more broth, add 1+ additional cups broth, to taste.
- Add the cilantro, rice vinegar, and stir to combine. Garnish with peanuts and serve immediately. Stew will keep airtight in the fridge for up to 5 days or in the freezer for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I tripled the recipe the first time I made it, and I used pre-baked chicken that I had chopped in the freezer, other than those 2 deviations, I stood true to it. Perhaps because I tripled the recipe, it took me much longer than 30 minutes, but for us, it was worth the wait!!!
This is a phenomenal dish, with so many layers of flavours!!!
I will make it many times in the future, and look forward it!!!
Thanks!
Thanks for the five star review and I’m glad that you love the recipe! And yes because of the fact that you were making such a big batch of it at one time, I’m sure it did take you longer than 30 minutes.
I tripled the recipe the first time I made it, and I used pre-baked chicken that I had chopped in the freezer, other than those 2 deviations, I stood true to it. Perhaps because I tripled the recipe, it took me much longer than 30 minutes, but for us, it was worth the wait!!!
This is a phenomenal dish, with so many layers of flavours!!!
I will make it many times in the future, and look forward it!!!
Thanks!
I printed this for myself, but my brother-in-law made it first! IT WAS ABSOLUTELY DELICIOUS!!! Everyone of your recipes I’ve tried have been easy to make and very, VERY tasty! Thanks for the great recipes. Anything Thai inspired, Indian, African, Korean…YUM! Thanks Averie!
Thanks for trying the recipe so soon after I posted it and glad it was a big hit! I am with you – anything Thai inspired, Indian, African, Korean, etc. I am all about it! Glad you are enjoying my recipes!
Loving the flavors in this stew! So delicious and the color is just gorgeous!
Thanks so much! This was a joy to photograph because it had so much going on :)
Looks amazing! I have a quick question which peanut butter do you recommend? I can’t wait to make this for dinner tonight.
Any peanut butter you have on hand. Skippy, Jif, something like that is what I use.
Thank you so much! I made it tonight and it was delicious!
I love all the flavors in this so much!
Thank you my friend :)
This does sounds good, and it’s ready in 30 minutes, what’s not to like?
Exactly!!
I’m always looking to expand my soup/stew repertoire, as those are a go-to for winter suppers. I’m excited about this recipe! My kids loooove your crockpot Thai chicken recipe with peanut sauce (don’t remember the name, sorry!) and I think this would go over well.
Slow Cooker Thai Peanut Chicken I believe is the title. I am glad you love it!
If you guys like that one, I think this one will go over well too!
Peanut butter anything is always good and I love it in savory recipes. This stew sounds amazing….I’m always up for something asian inspired so it’s on my “to try” list for the weekend!
This is a really unique recipe – Asian meets Indian and apparently meets African :) and so many layers of flavor. We really enjoyed it. Let me know what you think!
We did love this!! I managed to come down with a cold yesterday so this really hit the spot for me today. It is delicious–thick with just the right amount of richness from the peanut butter. I loaded it up with a little extra ginger, garlic and cilantro….having a stuffy nose dulls my taste a little!!
Sorry you are sick!! But bravo to still be cooking! Glad you loved this and yes anytime I am sick, more spices, garlic, etc. are always good since as you said things are a little duller. Feel better soon!!