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Peanut Butter Chicken Stew

November 3, 2011

This recipe had me at peanut butter.

Peanut Butter Chicken Stew
Yields: 4 Servings

Cooking spray
1/2 medium Onion (diced)
3/4 cup White rice
3/4 cup Chicken broth (plus 1 tablespoon, or water)
1 pound Chicken breasts or thighs
1/2 Red bell pepper (cored, seeded, and sliced)
2/3 cup Skim milk
3 Garlic cloves (minced or crushed)
1/2 teaspoon Cayenne pepper
Sea salt
4 tablespoons Peanut butter (creamy or chunky)
1 14-ounce can Diced tomatoes (drained, or 3-4 fresh tomatoes diced)
1/2 Sweet potato (peeled and cut into 3/4-inch cubes)
1 handful Fresh spinach (or 5 ounces frozen)

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with cooking spray or wipe with peanut oil.
3. Scatter the onion in the pot.
4. Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add the liquid, and stir to make an even layer.
5. Place the chicken on the rice. Add the bell pepper.
6. In a measuring cup, whisk the milk, garlic, cayenne, salt, and peanut butter until the peanut butter dissolves. Pour over the chicken.
7. Layer in the tomatoes, sweet potato, and spinach.
8. Cover and bake for 45 minutes. Serve immediately.

Kate’s Thoughts

This dish is not what I would quintessentially think of when it comes to a stew, but it doesn’t stop it from being absolutely delicious. It’s more like a one pot wonder than a stew really.

I love how easy and straight forward it was to put this recipe together. It took a little bit of prep on the vegetables, but even that was pretty painless. It’s just a matter of layering all the ingredients in the Dutch oven and then you are left to enjoy the amazing smells as they waft from your oven.

I tweaked this recipe a little because I thought it needed more peanut butter flavor, but I live according to the philosophy that everything in life could use more peanut butter flavor.

The original recipe suggests trying coconut milk, which I think would be incredibly flavorful in conjunction with the peanut butter. It also suggests substituting shrimp for the chicken or doing a combination of the two proteins. I will definitely need to try both substitutions very soon!

Recipe adapted from Glorious One-Pot Meals, Elizabeth Yarnell

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2 Comments leave one →
  1. Mom permalink
    November 7, 2011 6:26 pm

    Would I ruin the recipe if I skipped the garlic, sweet potatoes and spinach???? Sounds good but you know me with those ingredients.

    • November 7, 2011 6:57 pm

      Oh mother how I love you! The recipe will still be great without those ingredients. Would you consider butternut squash instead of sweet potatoes? Spinach is really good for you so I would include it for your own benefit!

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