Skip to Content
Menu

Chicken and Sweet Potato Peanut Stew

  • Save
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Nov 9, 2018
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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.

Chicken and Sweet Potato Peanut Stew

  • Prep Time 40 min
  • Total 40 min
  • Servings 6
  • Ingredients 19
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 6 boneless skinless chicken thighs, cut into 2-inch pieces (1 1/2 lb)
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 2 tablespoons finely chopped fresh gingerroot
  • 4 cloves garlic, finely chopped
  • 1 medium jalapeño chile, finely chopped
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
  • 1 can (13.66 oz) unsweetened coconut milk (not cream of coconut)
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 bag (5 oz) baby spinach
  • 1/2 cup creamy peanut butter
  • 1 tablespoon packed brown sugar
  • 2 tablespoons lime juice
  • 2 teaspoons soy sauce
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped roasted peanuts
  • Lime wedges
Make With
Gold Medal Flour

Instructions

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

Nutrition

580 Calories
37g Total Fat
34g Protein
28g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
580
Calories from Fat
330
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved