Chicken Pork and Potatoes in Peanut Sauce
Savor the rich and comforting flavors of this Chicken, Pork, and Potatoes in Peanut Sauce, a hearty fusion dish that’s perfect for family dinners or entertaining guests. Tender chicken thighs and pork shoulder are seared to golden perfection, then simmered in a creamy peanut butter and coconut milk sauce infused with aromatic spices like garlic, ginger, and a hint of chili flakes for subtle heat. Chunky yellow potatoes complete the dish, soaking up all the luscious, nutty goodness of the sauce for a satisfying bite every time. Garnished with fresh cilantro, this one-pot wonder is as easy to prepare as it is delicious. Serve it over steamed rice or with warm bread for the ultimate comfort food experience. Perfectly balanced with savory, sweet, and slightly spicy notes, this recipe is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 500 grams Chicken thighs
- 500 grams Pork shoulder
- 4 medium Yellow potatoes
- 3 tablespoons Cooking oil
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 cup Peanut butter, creamy
- 400 milliliters Coconut milk
- 1 cup Chicken broth
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 0.5 teaspoon Chili flakes
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Cut the chicken thighs and pork shoulder into bite-sized pieces. Season them with salt and ground black pepper, then set aside.
Peel the potatoes and cut them into large chunks. Parboil them in salted water for 10 minutes, then drain and set aside.
Heat the cooking oil in a large pot or deep skillet over medium-high heat. Brown the chicken and pork in batches, cooking for about 3-4 minutes per side until lightly seared. Remove from the pot and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and grated ginger, cooking for 1 more minute until fragrant.
Stir in the peanut butter, mixing it with the softened onions and garlic until well combined.
Pour in the coconut milk and chicken broth, stirring to create a smooth sauce. Add the soy sauce, brown sugar, and chili flakes. Bring the sauce to a simmer.
Return the browned chicken and pork to the pot, coating them well in the sauce. Cover the pot and let it simmer over low heat for 20 minutes.
After 20 minutes, add the parboiled potato chunks to the pot. Stir gently to coat the potatoes with the sauce, then cover the pot and cook for an additional 15 minutes, or until the potatoes are fork-tender, and the meat is fully cooked.
Taste the sauce and adjust the seasoning with more salt or sugar, if needed.
Garnish with freshly chopped cilantro before serving. Serve hot with steamed rice or warm bread.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 913 mg | 40% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 12.3 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1260 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
