Peanut Chicken Stew

- Photo: Penny De Los Santos
Photo: Penny De Los Santos

A lot of times, when people say a soup is thick enough to be a meal, they're playing you. But this soup sustains. This recipe takes its cues from West Africa, particularly Senegal and The Gambia, known for peanut, or groundnut, stews.

Hands-on time: 15 minutes
Total time: 1 hour 45 minutes
Yields: Makes 6 servings


3 cups chopped cooked chicken

1 1/2 cups creamy peanut butter

1 (28-oz.) can diced tomatoes, drained

1 tablespoon curry powder

1 teaspoon ground red pepper

4 to 6 cups Sweet Potato Broth

1/2 cup chopped roasted unsalted peanuts

Garnish: chopped cilantro

How to Make It

Stir together first 5 ingredients and 4 cups Sweet Potato Broth in a medium stockpot. Bring to a simmer over medium heat, stirring occasionally, and simmer, stirring occasionally, 20 minutes or until thickened. Stir in up to 2 cups broth, 1/2 cup at a time, until desired consistency is reached. Add salt to taste. Sprinkle with peanuts, and serve immediately.


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