African Peanut Stew

Chicken, Ethnic, Rice, Stews


1 tbsp EVOO

1 med red onion finely chopped

1 med green bell pepper finely chopped

2 small carrots chopped

1/2 cups celery chopped

3 cloves garlic minced

2 tablespoons fresh ginger minced

1 tablespoon curry powder

1 (14oz) can Rotel Tomatoes drained

1 bay leaf

4 cups chicken or vegetable broth

1 large sweet potato peeled & cut into ½" pieces

1 1/2 cups shelled edamame

1/4 cup peanut butter creamy or crunchy or almond butter

1/4 cup fresh cilantro chopped

1 (5-oz) bag baby spinach torn into bite size pieces

1/2 teaspoon salt

coarsely ground black pepper

chicken thighs or breasts cooked & shredded or chopped

Cooked rice white or brown


Heat EVOO in a 4-quart Dutch oven over medium heat. Add onion, bell pepper, carrots & celery. Sauté until soft & translucent, about 5 minutes.

Add garlic, ginger, curry powder & sauté until fragrant, about 1 minute.
Do not brown garlic. Add tomatoes & bay leaf. Cook, uncovered, until tomatoes are slightly reduced, about 3 minutes.

Add broth & sweet potato and bring to a boil. Reduce heat to low and simmer about 8 minutes. Stir in edamame and peanut butter until combined. Stir in chicken. Cook until thoroughly heated, about 2 minutes. Stir in cilantro & spinach until spinach wilts. Season with salt & pepper.

Serve over cooked rice.