Peanut Chicken Stew
Tender chicken and sweet potatoes simmer in a creamy tomato-peanut sauce with onion, fresh ginger, and cumin. Serve over white rice for a comforting, hearty meal.
- african-inspired
- chicken
- comfort food
- meal prep
- peanut butter
- peanut chicken stew
- rice
- stew
- stovetop
- sweet potato
- Cuisine
- African-inspired
Shopping options
Check ingredients to include themPackage used · most used first
Boneless skinless chicken thighs · 1.5 Pound
Springer Mountain Farms All Natural Boneless Skinless Fresh Chicken Thighs
100%
Details
Crushed tomatoes · 1.5 Cup
Kroger Crushed Tomatoes
85%
Details
Fresh sweet potatoes · 1 Pound
Sweet Potato
67%
Details
Yellow onion · 1 Each
Fresh Cut In Store Diced Yellow Onions
66%
Details
Low-sodium chicken broth · 2 Cup
Pacific Foods Low Sodium Organic Free Range Chicken Broth 32 oz Carton
Sale
52%
Details
Long-grain white rice · 1 Cup
Mahatma Extra Long Grain White Rice, Uncooked Rice, 16 oz (454g)
Sale
40%
Details
Creamy peanut butter · 0.5 Cup
Kroger® Creamy Peanut Butter
28%
Details
Fresh ginger · 1 Tablespoon
Simple Truth Organic® Ginger Container
8%
Details
Ground cumin · 1 Teaspoon
McCormick Ground Cumin
5%
Details
Vegetable oil · 1 Tablespoon
Crisco Pure Vegetable Oil, Gluten-Free, 16 fl oz
3%
Details
Fine salt · 0.75 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Details
Water · 2 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Boneless skinless chicken thighs-1 1/2 pounds
- Fresh sweet potatoes-1 pound
- Low-sodium chicken broth-2 cups
- Yellow onion-1 each
- Water-2 cups
- Crushed tomatoes-1 1/2 cups
- Long-grain white rice-1 cup
- Creamy peanut butter-1/2 cup
- Fresh ginger-1 tablespoon
- Vegetable oil-1 tablespoon
- Ground cumin-1 teaspoon
- Fine salt-3/4 teaspoon
Wash your hands with soap and water. Rinse and dry the sweet potatoes, onion, and ginger before peeling, removing any damaged areas. Dice the onion, grate the ginger, and cube the sweet potatoes. Cut the chicken last, keeping it separate from the vegetables. Do not rinse raw chicken; wash your hands, knife, cutting board, and work surface after handling it.
Do not rinse raw chicken; keep it separate from the vegetables and wash hands, knife, cutting board, and work surface after handling.
Rinse the rice in a fine-mesh strainer and drain well. Combine it with the 2 cups water and 1/4 teaspoon salt in the saucepan. Bring to a boil, cover, and reduce the heat to low. Cook for 15–18 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 10 minutes, then fluff with a fork. Cook the stew while the rice cooks.
Handle the boiling water and hot saucepan carefully; opening the lid releases steam.
Heat the oil in the large pot over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened. Add the ginger and cumin and stir for 30 seconds, until fragrant.
Add ingredients carefully to the hot oil to prevent splashes.
Add the chicken, sweet potatoes, crushed tomatoes, chicken broth, and remaining 1/2 teaspoon salt. Stir well, scraping the bottom of the pot, and bring to a gentle simmer.
Avoid splashing raw-chicken juices onto ready-to-eat surfaces, and wash hands and utensils after contact.
Partially cover the pot and reduce the heat to medium-low. Simmer gently for 20–25 minutes, stirring occasionally, until the sweet potatoes are easily pierced with a fork and the chicken is tender. Check several of the largest chicken pieces with a clean food thermometer; they must reach at least 165°F. Continue cooking if necessary.
Verify several of the largest chicken pieces reach at least 165°F with a clean thermometer; clean it before and after checking.
Put the peanut butter in the heatproof bowl. Gradually whisk in approximately 1 cup of hot liquid from the stew until smooth, then stir the mixture back into the pot. Simmer gently, uncovered, for 5 minutes, stirring frequently across the bottom to prevent scorching. The sauce should be creamy and spoonable, not stiff; avoid a vigorous boil.
Whisk the hot stew liquid in carefully to avoid splashes or steam burns, and keep the sauce at a gentle simmer.
Divide the cooked rice among four bowls and spoon one-quarter of the stew into each. Serve hot.
Refrigerate leftover stew and rice in separate shallow containers within 2 hours of cooking, or within 1 hour if the temperature is above 90°F. Keep refrigerated at 40°F or below.
Refrigerate in separate shallow containers within 2 hours (1 hour if above 90°F), keep at 40°F or below, use within 3–4 days, and reheat stew and rice to 165°F.
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