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33

Chicken and Sweet Potato Peanut Stew

Prep 40 min
Total 40 min
Servings 6

A bowl of this sweet-and-savory stew can warm up even the chilliest days. Sweet potatoes and chicken are added to a hearty stew base of peanut butter and coconut milk, flavored with gingerroot, garlic and a touch of jalapeño. It’s an easy, no-fuss way to serve something surprising but comforting for dinner. MORE+ LESS-

By Betty Crocker Kitchens

Updated November 9, 2018

Make with

Gold Medal Flour

Ingredients

boneless skinless chicken thighs, cut into 2-inch pieces (1 1/2 lb)

teaspoon salt

tablespoons olive oil

cup chopped onions

tablespoons finely chopped fresh gingerroot

cloves garlic, finely chopped

medium jalapeño chile, finely chopped

tablespoons Gold Medal™ all-purpose flour

medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)

can (13.66 oz) unsweetened coconut milk (not cream of coconut)

cup Progresso™ chicken broth (from 32-oz carton)

bag (5 oz) baby spinach

1/2

cup creamy peanut butter

tablespoon packed brown sugar

tablespoons lime juice

teaspoons soy sauce

1/3

cup chopped fresh cilantro

1/3

cup chopped roasted peanuts

Lime wedges

Steps

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1

Season chicken with 1/2 teaspoon of the salt.
2

In 5-quart Dutch oven, heat oil over high heat. Add chicken; cook 5 to 7 minutes, stirring occasionally, until lightly browned. Using slotted spoon, remove chicken from Dutch oven. Reduce heat to medium; add onions. Cook 4 to 6 minutes, stirring occasionally, until softened. Add gingerroot, garlic and jalapeño chile. Cook and stir 1 minute. Add flour; cook and stir 1 minute. Add browned chicken, sweet potatoes, coconut milk, broth and remaining 1/2 teaspoon salt. Heat to boiling. Reduce heat to low; cover and simmer about 10 minutes or until sweet potato is tender. Gradually add spinach, stirring until wilted.
3

Stir in peanut butter, brown sugar, lime juice and soy sauce. Divide among serving bowls; garnish with cilantro and peanuts. Serve with lime wedges.

Expert Tips

Try serving this stew with cooked white rice.
Much of the heat of a chile lives in the seeds and the membranes that hold the seeds. Removing those parts before adding a chile to a recipe will make the dish less spicy. We’ve left them in this recipe to give it some added heat, but you can remove them if you prefer.

Nutrition Information

Nutrition Facts

Serving Size: 1 1/3 Cups

Calories: 580
Calories from Fat: 330

% Daily Value

Total Fat: 37g; 56%
Saturated Fat 15g 77% Trans Fat 0g
Cholesterol: 110mg; 36%
Sodium: 870mg; 36%
Potassium: 860mg; 25%
Total Carbohydrate: 28g; 9%
Dietary Fiber 5g 20% Sugars 10g
Protein: 34g

% Daily Value*:

Vitamin A: 170%; 170%
Vitamin C: 15%; 15%
Calcium: 8%; 8%
Iron: 20%; 20%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 1 1/2 High-Fat Meat; 3 1/2 Fat;