Tuesday, October 30, 2012

Chicken Peanut Stew

I've been seeing this recipe a lot over the past couple of years and wanting to try it. But it seemed like one of those things that my family might not like. No real reason, just a feeling. So I kept putting it aside.

Well, let me tell ya, I wish I had tried it a lot sooner! It was SO good!

This recipe is very slightly adapted from JungleFrog Cooking.

Chicken Peanut Stew
1 lb boneless skinless chicken, cut into bite sized pieces
1 lb sweet potatoes, peeled & cut into bite sized pieces
1 lb potatoes, peeled & cut into bite sized pieces
1 onion, diced
1 jalapeƱo, seeded & diced
1 garlic clove, minced
1 14 oz can diced tomatoes
2 tbsp tomato paste
2 in piece ginger root, grated
2 tsp curry powder
1 tsp ground coriander
2 tbsp brown sugar
1 tbsp sweet chili sauce
3/4 cup peanut butter
2 cups chicken broth
1/2 tsp salt
2 tbsp oil
chopped peanuts, if desired
skinny chile pepper slices, if desired

Cut the chicken (breast or thighs, whatever you prefer) into bite sized pieces.
Chop the veggies.
Heat oil in a dutch oven. Add onions and jalapenos. Cook until onions are slightly translucent.
Add chicken. Cook and stir a few minutes. Add ginger, garlic, tomato paste, curry, coriander. Cook a few minutes until spices are really fragrant.
Add chicken broth, peanut butter, brown sugar and sweet chili sauce. Stir and cook until well combined. Add potatoes, sweet potatoes and tomatoes. Stir.
Cover and simmer, stirring occasionally for 60 - 90 minutes, or until potatoes are tender. Garnish with chopped peanuts and chile slices. Serve with crusty bread.


Cut up your chicken. I used boneless skinless breasts.

Cut up your veggies.

Sweet Potatoes & Potatoes

Heat the oil in a dutch oven.

Add onions & jalapenos and cook until onions are a little translucent.

Add chicken.

Cook a few more minutes.

Add ginger root, garlic, tomato paste, curry and coriander.

Stir and cook a few minutes until spices are really fragrant.

Add chicken broth.

And peanut butter

Stir until peanut butter is totally mixed in.

Add brown sugar.

Sweet Chili Sauce

And tomatoes.

Stir and add potatoes & sweet potatoes.

Stir, cover and simmer for 60 - 90 minutes or until potatoes are tender.

I had fully intended to garnish this with chopped peanuts & chile slices, but totally forgot to buy them!

Tear off a nice crusty piece of bread and enjoy!!

I didn't tell Jon what was in this, because I thought he'd say that the ingredients didn't 'go together'. That way he had a less biased mind to try it. He is really good about trying everything I make, well... except Rappie Pie... anyway...

We both LOVED this. Bob didn't care for it, but I really didn't think he'd like it. Tawny and Lilly weren't home, and they didn't get to try it, because Jon & I just finished up the leftovers for lunch!

This is a really hearty, thick, flavorful, satisfying stew and I wish I had tried it sooner! I'll definitely be making this again. Give it a try and don't wait as long as I did!


Patti T. said...

Sounds great. I am glad you showed a picture of the Frank's chili sauce, I never knew that was a choice. I used to have a bottle of the sweet chili sauce that was imported from some where. I am sure this will be much easier to find and probably cheaper.

USA Kiwi (Kylee) said...

It just sounds delicious. All the components of something GOOD!!