A rich and comforting Chicken Peanut Stew made with tender chicken, sweet potato, vegetables, and a creamy peanut butter sauce.

Scale

1 1/2 lbs chicken thighs, cut into cubes

1 medium onion, chopped

2 cloves garlic, minced

1 red bell pepper, chopped

2 medium carrots, sliced

1 medium sweet potato, cubed

1–2 fresh chili peppers, optional, chopped

1/2 cup creamy peanut butter

3 cups chicken broth

1 can (14 oz) diced tomatoes

1 tablespoon soy sauce or tamari

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

Salt and black pepper, to taste

Chopped peanuts, for garnish

Fresh cilantro, for garnish

Lime wedges, to serve

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1. Heat oil in a large pot over medium heat. Add chicken cubes, sear 4–5 minutes until browned.

2. Add onion, garlic, red bell pepper, carrots, and sweet potato. Sauté 4–5 minutes until vegetables begin to soften.

3. Stir in diced tomatoes, chicken broth, and peanut butter; mix until smooth and well combined.

4. Add soy sauce, smoked paprika, cumin, and coriander. Bring to a gentle boil, then reduce heat.

5. Return chicken to the pot. Cover and simmer 20–25 minutes until the vegetables are tender and chicken is cooked.

6. Taste and adjust seasoning: add salt, pepper or chili if you like more heat.

7. Serve hot, garnished with chopped peanuts, fresh cilantro, and a squeeze of lime juice.

Use low-sodium broth if you want to control the salt level.

For a vegetarian version, substitute chicken with chickpeas or tofu.

Make the stew richer by stirring in coconut milk for a creamy texture.

Store leftovers for up to 4 days in the fridge or freeze in individual portions.