CHICKEN AND PEANUT STEW
Looking for a chicken and veggie stew with a flavor twist? Triple-peanut flavors hit all the notes in this delicious West African-inspired savory version.
Provided by My Food and Family
Categories Home
Time 2h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oil in large skillet on medium heat. Add chicken; cook 8 to 10 min. or until all pieces are evenly browned on both sides, turning occasionally. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
- Mix peanut butter and tomato paste in medium bowl until blended. Add tomatoes and chicken broth; mix well.
- Add onions, carrots and garlic to reserved chicken drippings in skillet; cook 5 min. or until crisp-tender, stirring frequently. Add peanut butter mixture; mix well.
- Return chicken to skillet; stir until evenly coated with sauce. Bring to boil; partially cover skillet with lid. Simmer on medium-low heat 1-1/2 hours or until chicken is done (165ºF). About 20 min. before stew is done, cook rice as directed on package, omitting salt.
- Serve stew over rice; sprinkle with nuts.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
SLOW-COOKER AFRICAN GROUNDNUT STEW WITH CHICKEN
Peanut butter adds richness and depth to slow-cooker stew showcasing chicken, tomatoes and potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 8
Number Of Ingredients 13
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In cooker, layer all ingredients, spooning peanut butter in dollops.
- Cover; cook on Low heat setting 8 to 10 hours. Break up chicken before serving.
Nutrition Facts : Calories 420, Carbohydrate 32 g, Cholesterol 60 mg, Fat 1, Fiber 6 g, Protein 31 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 10 g, TransFat 0 g
WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN
African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". This keeps up to 4 days, chilled in an airtight container.
Provided by Ellie Krieger
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h
Yield 6
Number Of Ingredients 18
Steps:
- Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
- Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
- Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
- Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.
Nutrition Facts : Calories 444.2 calories, Carbohydrate 32.9 g, Cholesterol 61.2 mg, Fat 21.2 g, Fiber 7.4 g, Protein 33.2 g, SaturatedFat 4.2 g, Sodium 702.1 mg, Sugar 11 g
BOTSWANAN CHICKEN GROUNDNUT STEW
This traditional recipe from Botswana is for a classic stew of chicken cooked in a tomato, peanut butter and chili sauce. Adapted for a dinner featuring African-inspired foods.
Provided by Linky
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the sauce by combining the sugar, chilli flakes, ginger, peanut butter and tomato paste in a bowl.
- Slowly stir-in the water a little at a time until the sauce is smooth.
- Add the oil to a large pan and fry the chopped onion until translucent. Add the chicken and continue frying until the chicken has begun to brown before adding the bell pepper. (Can add a chopped and seeded hot pepper if you like a little more heat!).
- Continue cooking until the chicken is nicely browned all over.
- Pour-in the peanut sauce and diced tomatoes and stir well.
- Cover and reduce the heat to low simmer.
- Cook for 45 minutes to 1 hour, stirring occasionally. Taste and add salt if needed.
- Serve over rice or rice balls.
WEST AFRICAN PEANUT STEW
One-pot meals are staples in Gullah-Geechie households, and this dish is a special one to me. West African enslaved people were brought to the Low Country, and with them they brought their indigenous foods like collards, tomatoes, peanuts and rice. This stew has all of those ingredients, and it's delicious served on its own or over rice.
Provided by Kardea Brown
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large Dutch oven until hot. Sprinkle the chicken pieces with salt and pepper and cook until browned on all sides, about 20 minutes. Remove the chicken to a plate. Add the onion, garlic, ginger and bouillon cubes to the pot and cook until the onions are translucent, about 5 minutes.
- Stir in the tomato sauce, tomato paste and peanut butter. Add 4 cups of water and the Scotch bonnet pepper. Return the chicken to the pot. Bring to a boil; reduce the heat and let simmer 10 to 12 minutes.
- Add the sweet potatoes, tomatoes and collard greens. Cover and simmer until the potatoes are easily pierced with a fork, about 25 minutes. (Remove the Scotch bonnet pepper if someone has a low tolerance for heat.)
- Serve warm with hot cooked rice, if using.
GROUND CHICKEN STEW
A healthy and hearty chicken stew. Serve with whole-grain rice.
Provided by Mme Rocha
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h40m
Yield 5
Number Of Ingredients 12
Steps:
- Mash garlic in the bottom of a saucepan. Stir curry paste with the garlic; add onion and bell pepper. Cook and stir over medium-low heat until the onions are golden, about 5 minutes.
- Crumble the ground chicken into the saucepan; add celery, carrots, tomatoes, and zucchini. Increase heat to medium, cover saucepan with a lid, and cook until the carrots have softened, 7 to 10 minutes.
- Pour chicken broth and soy sauce over the mixture; season with salt. Reduce heat to medium-low, cover with a lid, and simmer for 1 hour.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 16.1 g, Cholesterol 56.3 mg, Fat 3.4 g, Fiber 4.1 g, Protein 23.1 g, SaturatedFat 0.9 g, Sodium 583.2 mg, Sugar 7.7 g
GROUNDNUT STEW
Provided by Dena Kleiman
Categories dinner, soups and stews, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Boil chicken with ginger and onion half in water. Meanwhile, in a separate large pot, heat tomato paste in the oil over low heat for about five minutes. Add the chopped onions and chopped tomatoes to the paste, stirring occasionally until the onions are translucent.
- Scoop out the partly cooked chicken pieces and add along with about half the broth to the tomato mixture. Add the peanut butter, salt and chilies. Cook for five minutes before stirring in the eggplant and okra. Continue cooking until chicken and vegetables are tender. Add more broth as needed to maintain a thick, stewy consistency.
Nutrition Facts : @context http, Calories 1055, UnsaturatedFat 49 grams, Carbohydrate 34 grams, Fat 73 grams, Fiber 10 grams, Protein 71 grams, SaturatedFat 18 grams, Sodium 1894 milligrams, Sugar 16 grams, TransFat 0 grams
CHICKEN-PEANUT STEW
Steps:
- Combine the onions, carrots, chilies, ginger, bay leaves, peppercorns, and water in a medium pot and bring to a boil over high heat. Reduce the heat to medium, add the chicken thighs, and simmer, uncovered, for 15 minutes. Add the chicken breasts and simmer for another 10 minutes, or until the chicken is cooked through.
- While the chicken is simmering, toast the peanuts in a small dry sauté pan over medium heat until golden brown and fragrant. Let cool, then grind 1 cup of the toasted peanuts in a blender to a smooth paste. Set aside.
- Using tongs, remove the chicken from the cooking liquid and set aside. Using a slotted spoon, transfer the vegetables to a food processor; discard the bay leaves. Puree the vegetables until smooth. Set the broth aside.
- Heat the oil in a large sauté pan over medium heat. When it begins to shimmer, add the potatoes and sauté until they are golden brown, about 10 minutes. Add the chicken pieces and brown them on all sides, about 10 minutes. Remove the pan from the heat.
- Stir the vegetable puree into the broth and bring to a boil. Add the peanut puree and the remaining cup of whole peanuts and whisk until well combined. Add the tomatoes, chicken, and potatoes and simmer until heated through, about 5 minutes.
- Remove from the heat and season with the salt. Add the spinach and stir until the spinach is wilted.
- Serve with Yellow Rice.
GAMBIAN-INSPIRED GROUNDNUT STEW (DOMODA) RECIPE BY TASTY
Here's what you need: vegetable oil, boneless chicken breast, medium yellow onion, garlic, creamy peanut butter, kosher salt, paprika, adobo seasoning, black pepper, cayenne pepper, tomato sauce, water, pumpkin, baking potato, large carrot, habanero pepper, jasmine rice
Provided by Tikeyah Whittle
Categories Dinner
Time 1h15m
Yield 1 serving
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken and brown on all sides, 8-10 minutes. Remove from the pot and set aside.
- Add the onion and garlic to the pot and cook for 4-6 minutes, until softened and the onion is translucent and the garlic is beginning to brown.
- Stir in the peanut butter until melted, about 1 minute.
- Add the salt, paprika, adobo seasoning, black pepper, cayenne pepper, remaining ¼ cup vegetable oil and tomato sauce. Mix well to combine with the peanut butter.
- Add the water, pumpkin, potato, carrot, the browned chicken, and the habanero and stir to combine. Cover the pot, reduce the heat to medium, and cook for 10 minutes. Stir, then reduce the heat to low and cook for 35 minutes more, until the vegetables are tender and the stew is thickened.
- Remove the pot from the heat and remove the habanero pepper.
- Serve the stew hot over jasmine rice.
- Enjoy!
GROUNDNUT STEW
My Aunt Linda was a missionary in Africa for more than 40 years and gave me the recipe for this cozy stew with a hint of peanut butter. -Heather Ewald, Bothell, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 7 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, brown meat in oil; set aside. In a food processor, combine the onion, green pepper and tomatoes; cover and process until blended. , In a large saucepan, combine the eggplant, water, okra and onion mixture. Bring to a boil. Reduce heat; cook, uncovered, until vegetables are tender, 7-9 minutes., Stir in the peanut butter, salt, pepper and browned meat. Cook, uncovered, until heated through, about 10 minutes. Serve with rice. If desired, top with chopped green onions.Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 230 calories, Fat 13g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 470mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 4g fiber), Protein 16g protein. Diabetic exchanges
More about "chicken groundnut stew recipes"
GROUNDNUT STEW RECIPE - QUICK FROM SCRATCH CHICKEN
From foodandwine.com
4/5 Total Time 40 minsServings 4
- In a large pot, heat the oil over moderately high heat. Season the chicken pieces with 1/4 teaspoon each of the salt and black pepper. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pot.
- Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the tomato paste and then the tomatoes and cayenne. Return the chicken legs and thighs to the pot and stir in 2 cups of the water. Bring to a simmer and cook, partially covered, for 10 minutes.
- Whisk together the peanut butter and the remaining 3/4 cup water until smooth. Add this mixture to the stew along with the chicken breasts and wings, the okra and the remaining 1 1/2 teaspoons of salt and 1/4 of teaspoon black pepper. Cook, partially covered, until the okra is just done, about 10 minutes.
GHANAIAN GROUNDNUT CHICKEN STEW | BUY LATASHA'S …
From latashaskitchen.com
CHICKEN AND GOURMET GROUNDNUT STEW - COOKSTR.COM
From cookstr.com
AFRICAN GROUNDNUT & CHICKEN STEW – FUSION CRAFTINESS
From fusioncraftiness.com
CHICKEN PEANUT STEW - THE WOKS OF LIFE
From thewoksoflife.com
GROUNDNUT STEW - PEANUT STEW RECIPES - CHICKEN STEW …
From delish.com
WEST AFRICAN GROUNDNUT STEW | ONE-POT CHICKEN DISH
From thehappyfoodie.co.uk
WEST AFRICAN GROUNDNUT SPICY CHICKEN SOUP / STEW …
From recipesfromapantry.com
GHANAIAN CHICKEN AND PEANUT STEW (GROUNDNUT SOUP) …
From seriouseats.com
WEST AFRICAN-STYLE CHICKEN PEANUT STEW RECIPE | TESCO …
From realfood.tesco.com
CHICKEN PEANUT STEW - AVERIE COOKS
From averiecooks.com
AFRICAN CHICKEN GROUNDNUT STEW {GAPS DIET/PALEO} - EAT BEAUTIFUL
From eatbeautiful.net
Estimated Reading Time 7 mins
- Heat fat in large, deep skillet over medium-high heat. Add onion, celery, ribs of greens and sea salt. Saute for 8-10 minutes. Add all spices, including stevia or other sweetener, and cook 2 additional minutes.
- Add broth and stir to scrape up any spices from the bottom of the pan. Lay chicken thighs evenly over the surface of vegetables and broth. Cover, turn heat to medium and cook 20 minutes. Uncover, turn thighs; and cook an additional 5 minutes.
- Using tongs transfer chicken to large bowl or plate to cool. Add peanut butter to broth, stirring 1-2 minutes. It will not look creamy and fully mixed in yet. Add zucchini if you're making the summer version. Replace lid and cook 10 minutes. Add cauliflower if making summer version or sweet potatoes/winter squash if making winter version and leafy greens and cook an additional 5 minutes.
- While zucchini and cauliflower/or winter squash and sweet potato are cooking/heating, chop cooling chicken thighs into bite-size pieces. Stir chicken into stew. Taste, adding additional sea salt if needed. Serve!
CHICKEN GROUNDNUT STEW : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
Cuisine CaribbeanCategory Main-DishServings 6Total Time 2 hrs 55 mins
CHICKEN PEANUT STEW - ALL THINGS AFRICAN! - ITS THYME 2 COOK
From itsthyme2cook.com
BOTSWANAN CHICKEN GROUNDNUT STEW RECIPE - FOOD.COM
From pinterest.ca
CHICKEN PEANUT STEW - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
AFRICAN PEANUT CHICKEN STEW
From chicken.ca
BEST WEST AFRICAN CHICKEN & PEANUT STEW - HOW TO MAKE CHICKEN …
From delish.com
AFRICAN CHICKEN PEANUT STEW - LOW CARB AFRICA
From lowcarbafrica.com
AYO FOODS GROUNDNUT STEW WITH CHICKEN 6/10 0Z [UNFI #50157]
From provisionswholesale.coop
FIERY GROUNDNUT CHOP (CHICKEN AND PEANUT STEW)
From fieryfoodscentral.com
ONE-POT WEST AFRICAN SPICY CHICKEN AND PEANUT STEW
From all-thats-jas.com
WEST AFRICAN VEGAN GROUNDNUT STEW - TASTETORONTO
From tastetoronto.com
CHICKEN MAFE GROUNDNUT STEW: CHICKEN MAFFE RECIPE
From epersianfood.com
CHICKEN GROUNDNUT STEW RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SLOW COOKER CHICKEN RECIPE FOR AFRICAN PEANUT STEW - OLIVEMAGAZINE
From olivemagazine.com
PEANUT CHICKEN STEW | THE CITY COOK, INC.
From thecitycook.com
CHICKEN GROUNDNUT STEW (HKATENKWAN) | FIERY FOODS & BARBECUE …
From fieryfoodscentral.com
GUINNESS GROUNDNUT CHICKEN AND SWEET POTATO STEW RECIPE
From irishcentral.com
WEST AFRICAN PEANUT STEW WITH CHICKEN L PANNING THE GLOBE
From panningtheglobe.com
[HOMEMADE] CHICKEN GROUNDNUT STEW : FOOD - REDDIT
From reddit.com
SKINNY CHICKEN PEANUT STEW RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
AFRICAN CHICKEN PEANUT STEW | FOOD RECIPES
From oneonehealthyfood.blogspot.com
GHANAIAN CHICKEN AND PEANUT STEW (GROUNDNUT SOUP) RECIPE
From pinterest.com
GROUNDNUT STEW ARCHIVES - AFRICAN FOOD NETWORK
CHICKEN, SWEET POTATO AND PEANUT STEW - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
You'll also love
Related Search