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Chicken and Sweet Potato Peanut Stew
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Prep Time:
40 minutes
Total Time:
40 minutes
Cozy up with a flavorful sweet potato and chicken stew infused with peanut butter, coconut milk, ginger, garlic, and jalapeño for a comforting and delightful meal.
Ingredients:
  • 6 boneless skinless chicken thighs, cut into 2-inch pieces (1 1/2 lb)
  • 1 teaspoon salt
  • 1 cup chopped onions
  • 2 tablespoons finely chopped fresh gingerroot
  • 4 cloves garlic, finely chopped
  • 1 medium jalapeño chile, finely chopped
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
  • 1 can (13.66 oz) unsweetened coconut milk (not cream of coconut)
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 bag (5 oz) baby spinach
  • 1/2 cup creamy peanut butter
  • 1 tablespoon packed brown sugar
  • 2 tablespoons lime juice
  • 2 teaspoons soy sauce
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped roasted peanuts
  • Lime wedges
Instructions:
  • Sprinkle 1/2 teaspoon of salt over the chicken to season.
  • In a 5-quart Dutch oven, heat oil over high heat. Brown the chicken for 5 to 7 minutes, then set aside. Lower the heat to medium and sauté onions until softened, about 4 to 6 minutes. Stir in ginger, garlic, and jalapeño for 1 minute. Add flour and cook for another minute. Return the chicken to the pot along with sweet potatoes, coconut milk, broth, and 1/2 teaspoon salt. Bring to a boil, then simmer covered for about 10 minutes until sweet potatoes are tender. Stir in spinach until wilted. Enjoy!
  • Combine creamy peanut butter, rich brown sugar, tangy lime juice, and savory soy sauce in a bowl. Portion into serving bowls and top with fresh cilantro and crunchy peanuts. Accompany with lime wedges for a burst of citrus flavor.