Chicken and Sweet Potato Peanut Stew
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.
Ingredient
- 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
Direction
- Season chicken with 1/2 teaspoon of the salt.
- 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.
- Stir in peanut butter, brown sugar, lime juice and soy sauce. Divide among serving bowls; garnish with cilantro and peanuts. Serve with lime wedges.
