This chicken peanut stew happened on one of those days when it was cold, I was tired, and I wanted something that felt like it could give me a hug from the inside. I remembered peanut stew from a restaurant years ago and thought, “I probably can’t make that… but also, why not try?”
So I chopped an onion, maybe cried a little because it was aggressive, threw chicken in a pot, and hoped the peanut butter part wouldn’t turn into a weird science experiment. It didn’t.
It turned into something thick, cozy, slightly spicy, and so good I went back for seconds before sitting down.
Why I Keep Making This Dish (The Real Reasons)
- One-Pot Life: Fewer dishes, fewer regrets.
- Comfort Level High: This is sweater food.
- Peanut Butter Magic: It makes everything richer and happier.
- Filling but Not Heavy: You feel full, not sleepy.
- Great Leftovers: Day two is even better.
- Spicy-Adjustable: You control the heat, not the recipe.
- Impresses People: They think it’s complicated. It’s not.
Tips I Learned the Hard Way
- Cut the Sweet Potatoes Small: Big chunks take forever and test your patience.
- Don’t Burn the Garlic: One minute is enough. Burnt garlic is rude.
- Stir the Peanut Butter Slowly: It needs a second to melt into the stew.
- Taste Before Adding More Salt: Broth and peanuts are already salty.
- Go Easy on Cayenne at First: Heat builds fast.
- Add More Broth if Needed: Thickness is personal.
- Finish with Vinegar: It wakes everything up.
Variations You Can Mess Around With
- Veggie Version: Skip chicken and add chickpeas.
- Extra Heat: More cayenne or a splash of hot sauce.
- Coconut Twist: Replace some broth with coconut milk.
- Crunch Boost: Add extra peanuts on top.
- Herb Swap: Try parsley if you’re out of cilantro.
- More Greens: Stir in spinach at the end.
- Thicker Stew: Use a bit more peanut butter.
How To Make Chicken Peanut Stew?
Ingredients
- 3 tablespoons coconut oil, olive oil, or peanut oil
- 1 medium or large onion, diced small
- 1 red bell pepper, diced
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 3 cloves garlic, minced
- 2 to 3 teaspoons ground ginger or about 1 tablespoon fresh
- 2 teaspoons ground coriander
- About 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper
- A pinch of cayenne, optional
- 3 cups low-sodium chicken or vegetable broth
- 1 can petite diced tomatoes, with juices
- 1 large sweet potato, peeled and diced small
- 3/4 cup creamy peanut butter
- 1/2 cup fresh cilantro, finely chopped
- 2 tablespoons rice vinegar or apple cider vinegar
- About 3/4 cup salted peanuts, for topping
Instructions
Step 1:
Heat the oil in a large pot over medium-high heat. Add the onion and red pepper and cook for about 5 minutes until they start to soften.
Step 2:
Add the chicken and cook, stirring often, for about 5 minutes until no longer pink.
Step 3:
Stir in the garlic, ginger, coriander, salt, pepper, and cayenne. Cook for about 1 minute until everything smells incredible.
Step 4:
Pour in the broth, tomatoes, and sweet potatoes. Cover, lower the heat to medium, and let it gently simmer for about 15 minutes until the sweet potatoes are tender.
Step 5:
Stir in the peanut butter until the stew turns thick and creamy. Taste and adjust seasoning. Add more broth if you want it thinner.
Step 6:
Finish with cilantro and vinegar. Stir, top with peanuts, and serve hot.
Chicken Peanut Stew Recipe
Ingredients
Method
- Heat the oil in a large pot over medium-high heat. Add the onion and red pepper and cook for about 5 minutes until they start to soften.
- Add the chicken and cook, stirring often, for about 5 minutes until no longer pink.
- Stir in the garlic, ginger, coriander, salt, pepper, and cayenne. Cook for about 1 minute until everything smells incredible.
- Pour in the broth, tomatoes, and sweet potatoes. Cover, lower the heat to medium, and let it gently simmer for about 15 minutes until the sweet potatoes are tender.
- Stir in the peanut butter until the stew turns thick and creamy. Taste and adjust seasoning. Add more broth if you want it thinner.
- Finish with cilantro and vinegar. Stir, top with peanuts, and serve hot.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 568 kcal |
| Carbohydrates | 30 gm |
| Fat | 35 gm |
| Protein | 38 gm |
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- With rice when I’m extra hungry.
- By itself in a big bowl.
- With warm flatbread.
- On cold nights when I need comfort.
- For friends who think peanut butter in soup sounds weird.
- With extra cilantro and peanuts on top.
Storage, Leftovers, and Next-Day Thoughts
- Fridge Friendly: Lasts up to 5 days.
- Freezer Safe: Up to 2 months.
- Reheat Slowly: Low heat keeps it creamy.
- Thickens Overnight: Add a splash of broth.
- Flavor Deepens: Somehow better the next day.
FAQs (Real Questions People Actually Ask)
Can I use chicken thighs?
Yes, they’re even juicier.
Is it spicy?
Only if you want it to be.
Can I make it vegetarian?
Yes, use chickpeas or lentils.
Can I skip the peanuts on top?
Of course, but they add crunch.
What if I don’t like cilantro?
Leave it out or use parsley.
Can I use crunchy peanut butter?
You can, but creamy blends smoother.
Can I make it in advance?
Absolutely. It reheats beautifully.
