Chicken Peanut Stew - EASY, one pot, ready in about 30 minutes, and hearty comfort food at its finest!! So many layers of DELISH flavors and textures! Just the thing to warm you up!!
2 to 3teaspoonsground ginger or 1 tablespoon fresh gingerfinely chopped
2teaspoonsground coriander
2+ teaspoons kosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
¼teaspooncayenne pepperoptional and to taste
3cupslow sodium-vegetable or chicken brothor as desired (see step 5. below)
one 15-ounce can petite diced tomatoesdo not drain
1large/extra-large sweet potatopeeled and diced small
¾cupcreamy peanut butter
½cupfresh cilantrofinely minced
2tablespoonsrice vinegarapple cider vinegar may be substituted
about 3/4 cup salted peanutsfor garnishing
Instructions
To a large stockpot or Dutch oven, add the oil, onion, red pepper, and sauté over medium-high heat until the vegetables begins to soften about 5 minutes; stir intermittently.
Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
Add the garlic, ginger, coriander, 2 teaspoons salt, pepper, optional cayenne, and cook for about 1 minute, or until fragrant; stir frequently.
Add the broth, tomatoes, sweet potato, reduce the heat to medium, cover, and allow stew to gently boil for about 15 minutes, or until sweet potatoes are cooked through.
Add the peanut butter and stir until combined. Taste stew and check for seasoning balance; add additional salt (I added 1 additional teaspoon), pepper, cayenne, coriander, etc. to taste. If you prefer more broth, add 1+ additional cups broth, to taste.
Add the cilantro, rice vinegar, and stir to combine. Garnish with peanuts and serve immediately. Stew will keep airtight in the fridge for up to 5 days or in the freezer for up to 2 months.