Chicken Peanut Stew West African Style
Our family loves this simple, mild stew with a rich peanut broth. I have modified the original west African style dish to leave out the onions and garlic, looking to pepper instead for a spicy tang. This recipe is also compatible with most low-carb and Candida diets. Be sure you make a little extra – this stew is even better for lunch the next day!
2 large chicken breasts, boneless and skinless, cut to bite size
chunks
2 tablespoons vegetable oil
3 large carrots, washed and cut to bite size pieces
2 large sweet potatoes, skinned and cut to bit size chunks.
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground black pepper
2 cup concentrated, low sodium chicken broth
1/2 cup smooth peanut butter, preferably Adams or other natural
brand with no sugar added
1 small 6 0z can tomato paste
Salt to taste
Brown rice
Heat 1 tablespoon vegetable oil in the bottom of medium sized soup pot. Heat to high, add in chicken and sauté, covered, for about 5 minutes or until chicken chunks are cooked through. Place a colander in the sink and dump hot chicken into colander to drain away all moisture and fat. Return soup pot to stove and add remaining 1 tablespoon of vegetable oil. Heat again to high and drop in cut carrots. As carrots sear, stir in cayenne pepper and black pepper. Fry carrots on high for 5 minutes, stirring frequently. Add drained chicken in to pot and stir into mix, browning both carrots and chicken. In a separate bowl, place 1/2 cup low sodium chicken broth and whisk together the broth with the peanut butter. It should form a smooth broth. Add remaining chicken broth into the soup pot with the chicken and carrot mix. Stir together the mix and then fold in the tomato paste. Be sure to stir the tomato paste thoroughly to distribute it. Cook for 3 minutes and then mix in the chicken broth /
peanut butter blend. Add in the sweet potatoes, mix and reduce heat. Cover pot and cook for about 15 minutes until Sweet Potatoes are soft. Salt to taste and serve over brown rice.
Serves 4