Peppery Peanut Chicken Stew
Immerse yourself in the comforting warmth of Peppery Peanut Chicken Stew, a hearty dish that perfectly balances bold flavors and wholesome ingredients. This one-pot wonder combines tender, seared chicken thighs, creamy peanut butter, and a robust chicken broth base, enriched with fragrant garlic, ginger, and a hint of crushed red pepper for a subtle kick. Sweet potatoes add a touch of natural sweetness, while collard greens provide a nutrient-packed, earthy touch. Garnished with crunchy roasted peanuts and fresh cilantro, this stew is a delightful fusion of creamy, savory, and spicy flavors. Ready in under an hour, it makes for an ideal weeknight dinner, especially when paired with crusty bread or steamed rice. Perfect for fans of globally-inspired comfort food, this peanut chicken stew will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (boneless, skinless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 medium Onion (diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 2 tablespoons Tomato paste
- 4 cups Chicken broth
- 1 cup Smooth peanut butter
- 1 teaspoon Crushed red pepper flakes
- 2 medium Sweet potatoes (peeled and cubed)
- 3 cups Collard greens (stemmed and roughly chopped)
- 0.25 cup Chopped roasted peanuts (for garnish)
- 2 tablespoons Fresh cilantro (for garnish, optional)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and sauté for 4-5 minutes until translucent. Add the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
Stir in the tomato paste and cook for 2 minutes, allowing it to slightly darken in color.
Add the chicken broth, peanut butter, and crushed red pepper flakes. Stir until the peanut butter is fully dissolved and the mixture is smooth.
Return the seared chicken thighs to the pot. Add the cubed sweet potatoes, ensuring they are submerged in the liquid. Bring the stew to a simmer, reduce the heat to medium-low, and cover the pot.
Cook for 25-30 minutes, stirring occasionally, until the chicken is cooked through and the sweet potatoes are tender.
Remove the chicken thighs from the pot and shred them with two forks. Return the shredded chicken to the stew.
Stir in the chopped collard greens and cook for an additional 5 minutes until they are wilted and tender.
Taste the stew and adjust seasoning with additional salt or crushed red pepper flakes, if needed.
Ladle the stew into bowls and garnish with chopped roasted peanuts and fresh cilantro, if using.
Serve warm with crusty bread or steamed rice on the side.
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1482 mg | 64% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 12.2 g | 43% | |
| Total Sugars | 11.4 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 277 mg | 21% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1109 mg | 24% | |
*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.
