Have you jumped on the peanut train yet? Well, clearly I have because I am posting a second peanut recipe , and I still have another jar to use up. Peanut butter protein balls perhaps next?
My husband began calling this Peanut Chicken Stew “crack” stew because neither one of us could walk by the pot without hovering over it, swiping spoonfuls before and after dinner.
It is that good. I have been dreaming about this stew since we finished it one week ago. This is really special. It makes you feel good, so good, that I made it again today to pair with homemade bread and friends!
When you read the recipe, you are going to jump out of your chair and proclaim I am crazy for putting together the strange mix of ingredients….I jumped out of my chair the first time I saw peanut butter, tomatoes, sweet potatoes, rotisserie chicken,coconut milk, turmeric, brown rice, fresh herbs and other healing spices mixed together.
The, I tried it because I was curious, and I am now a peanut-stew-convert.
On another note, I’m sorry I haven’t posted in almost 2 weeks.Life over here has looked like this-
work. cook. eat. sand. repeat. paint. cook. eat .repeat.paint. repeat. clean.repeat. think about starting the garden. paint.
Our dining room is now painted, and we are working on the impossible task of the kitchen, which entails removing 50 year old wallpaper, sanding with my purple swimcap on to protect my hair , balancing on a 15 foot tall ladder at a 60 degree angle, and finding dust bombs from the sanding on every surface. Today we painted trim. Ick.
I am looking forward to the part where I have a glass of wine and marvel at the newly painted walls.
Until then, I’ll be eating this peanut stew while the weather is still cold, and enjoying this cream sauce without the cream from Eating Well. I used it to make a killer healthy macaroni and cheese last week and in homemade tomato soup. Alas, the healthy mac n’ cheese was downed before I could photograph it. Food blogger photography problems….the subject disappears quickly.
To Your Health,
Peanut Chicken Stew
||1 hour, 30 minutes|
Main Dish, Soup
Freezable, Pre-preparable, Serve Hot
This peanut chicken stew , filled flavorful ingredients and superfoods, is the perfect cold-weather healthy meal.
- 1 tablespoon virgin coconut oil or olive oil
- 1 cup onion, chopped
- 1 roasted bell pepper (chopped finely)
- 4 cloves garlic
- 2 teaspoons grated ginger
- 1.5 teaspoons grated coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon dark chili powder
- 1 quart chicken broth
- 1 cup grated carrots
- 1 16 oz can plum tomatoes
- 1 large sweet potato, cubed
- 1 tablespoon brown sugar
- 1 tablespoon sriracha
- 1.5 teaspoons salt
- 1 cup natural peanut butter
- 1 can light coconut milk
- 1 rib rotiserie chicken, meat removed and chopped
- 2 cups brown rice
- 1/2 cup chopped peanuts
You can puree this stew before adding in the coconut milk , peanut butter, and chicken and rice for a smooth and creamy soup. Then warm it up, stir in the rest of the ingredients, and serve. I prefer the chunky stew though.
Sriracha is a delicious hot sauce, but you can substitute tobasco is you have no sriracha on hand.
|Saute the onion in the oil on medium-high heat until it is translucent. The add in the spices, garlic,and ginger and saute 2 more minutes. |
|Add the chicken broth, grated carrots, tomatoes, sweet potatoes, brown sugar, sriracha, and salt and pepper. Bring to a boil and then turn the heat down to medium and let it simmer with the top on for at least 45 minutes. |
|Stir in the coconut milk and peanut butter and whisk until combined. |
|Stir in the roasted chicken and cook another 2 -3 minutes on medium high until the chicken is hot. Garnish with fresh chives or cilantro. |
|Serve atop the cooked brown rice in a bowl and sprinkle with chopped peanuts. |