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Chicken and Sweet Potato Peanut Stew

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.
By Betty Crocker Kitchens
Updated November 9, 2018
Make With
Make With
Gold Medal Flour

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

Steps

  • 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.

  • 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 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.
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